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“I love to be able to take care of the animals that we have on our farm and take care of the soil.”

Bryan Lawrence
Cattle Farmer

Name: Bryan Lawrence
Location: Princeton, Minnesota
Years farming: With my parents, Doug and JoAnn, I’m the third generation to work the farm, so I’ve been farming my entire life. Born into the operation, I've always possessed the desire to remain on the farm with my father and maintain its growth and viability for my own children. And after graduating from the University of Minnesota in 1992, I came back to do just that.
My family: My wife Marytina and I are blessed with four children. Montana is 12, Wyatt is 10, Wade is 9, and Wynn is 3. And my brother Brad and his wife, Brigitte, have two kids. Brad has his own business, but helps out on the farm when needed.
How I came to be a farmer: I became a farmer because it was the family business and have always had a desire to remain on the farm. Agriculture has been the backbone of my family and now, as my own family grows and develops, I’ve made every attempt to instill those same core values in our children.
The best thing about being a farmer: There are so many things about being a farmer that are positive that it is difficult to pick just one thing. Agriculture is the core industry that makes the world go around. Farming is part of the American dream and as farmers become a smaller and smaller element of the population, the opportunities to farm become more and more significant. In the world today, it is a blessing to be part of an industry of significance.
My personal philosophy on farming: Nothing will work without agriculture, because it is the industry that drives our economy and the world economy. It is imperative that those of us in the industry are passionate and committed to what we do now more than ever.

Beef Production in Minnesota and the United States

• The University of Minnesota has a Beef Team, a group of animal scientists and educators dedicated to research and education about beef.
• Whether grilling outdoors for a football tailgate or indoors before a basketball game, there are affordable alternatives in new beef cuts to make everybody happy. The next time you're at the grocery store, ask your butcher for a flat iron steak, a Denver cut, or a ranch steak.
• Always defrost frozen meat in the refrigerator or microwave. Never thaw meat on the counter where bacterial growth can occur. Thawing at room temperature increases bacteria growth.
• Put cooked burgers on a clean plate after grilling, and never use the same platter and utensils for handling raw and cooked meat.
• Flecks of fat in beef are called marbling and are an indication that the beef should be tender, juicy, and flavorful.

For more information about cattle farming in Minnesota, please visit http://www.mnbeef.org/.

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