Rob and Erin Marks, along with their children, Ansley, 14, Stella Kate, 9, Haddie Claire, 5, and Garrett, 11, spend time on their family beef farm in Fayetteville.
From farm to fork
Beef sales flourish at Marks Cattle Company in Fayetteville
Story and photos by Page Haynes
If you like sizzling steaks and juicy hamburgers, locally grown beef is right around the corner at various farms across the state. Marks Cattle Company, a family farm in Fayetteville owned by Rob and Erin Marks, is one of many community ventures that sells local beef direct to consumers. They raise the cattle at their 230-acre operation and offer United States Department of Agriculture (USDA)-processed bulk beef sales in quarters, halves, or wholes through reservations — both online and by word-of-mouth — selling out each year.
Their successful operation is a team effort, since both Rob and Erin work full-time jobs and put in long hours to manage their cow/calf and stocker herds. Rob has worked in the Co-op system for more than 21 years and is currently the chief financial officer at Lawrence Farmers Cooperative in nearby Lawrenceburg. Erin works at Columbia State Community College as the Charger Pathway Program director. They have four children: Ansley, who’s 14; Garrett, 11; Stella Kate, 9; and Haddie Claire, 5.
“We both grew up on dairy farms, got married, lived in a subdivision, and then decided we were ready to move back to the country,” says Erin. “We were accustomed to being around cattle. When we were younger, we both showed cattle. After buying our first farm, we put all our efforts into raising beef cattle.”
Together, the working couple manages their farm and rents around 170 acres from Rob’s family. In addition to the cattle, they raise corn, soybeans, and hay, while also helping Erin’s mom, Sharon Williams, take care of her farm. Sharon has also spent her entire working career serving customers of Lincoln Farmers Cooperative for more than 44 years.
From left, Haddie Claire, Stella Kate, Garrett, Erin, and Ansley join Rob in front of their Farm-to-Fork trailer that contains several freezers full of beef. In years past, they have offered their beef at local farmers markets, and typically have a waiting list for their USDA-processed meat.
Rob and Erin maintain an Angus-based cow/calf herd of 60 head. Additionally, they run a 240-head stocker operation where they purchase calves locally, administer value-added animal health protocols, manage ideal nutrition for optimal daily weight gains, and sell uniform groups through a video sale run by the Lower Middle Tennessee Cattleman’s Association. Alo they finish out 25-40 head per year, selling the meat directly to local customers.
All this activity can sometimes make for a very busy week, Rob points out.
“A lot of times, we’re picking cattle up from the sale barn after work, bringing them back to the farm, and then working them after a kid’s game or dance practice until late at night,” he says. “And then every morning, we’re out feeding at 5:30 before we leave to go to work.”
To maximize feed efficiency and increase profits, the Marks family relies on Co-op 14% Beef Generator pellets (#8470) and hay or pasture. They also focus on preventative health measures to keep the cattle healthy. However, they do not use antibiotics or hormones during production on any of their cattle designated as freezer beef. All the animals are grass-fed, never in confinement, and during the finishing phase their feed is supplemented with corn grown on the farm.
Erin says that all their beef is USDA-inspected and in years past, they have set up at local Farmers’ Markets. For the past several years, however, they have typically had a waiting list. Currently they are booked until April/May of 2026. Several of their buyers are repeat customers, Erin adds, stating that many families stay on a regular rotation every three to six months.
One benefit of selling their own beef is that they never have to run anything through the sale barn, Erin says. They can set their own prices and make their own decisions. She also adds that they enjoy providing quality meat to their local community at a reasonable price.
“Erin and I accomplish it all together,” says Rob. “It just wouldn’t happen if we didn’t. And we enjoy being able to continue this farming tradition with our children so they can experience life on a farm. We want to teach them the value of hard work. Nothing comes easy and nothing is free. We’ve worked to build our business little by little and we are constantly in the process of planning.”
The beef cattle operation has become a successful business for the family, allowing them to build their own brand, despite the long hours and hard work required. Rob and Erin say they enjoy serving their community and are excited to allow more people to enjoy excellent-tasting beef from a local farmer.
For more information, visit www.markscattlecompany.com.
Rob herds some of their Angus cattle into a nearby pen. The family maintain a cow/calf herd of 60 head and rely on Co-op 14% Beef Generator pellets and hay or pasture.
Marks Cattle Company is owned by Rob and Erin Marks and consists of 230 acres housing a cow/calf operation and stocker herds.
