OUR STORY
Located in pastoral Acampo, California, we raise a closed herd of Blackhide English cattle. Our cows are 100% on high-quality pasture (only happy CA cows here) and are raised on grass, then finished 130-180 days on grain that is grown on our property. We finish on grain to enhance the overall flavor profile for an optimum tasting experience thanks to the higher fat content & more supreme marbling.
Founder Mark Beck has been raising cattle for over twenty years. After graduating from Cal Poly San Luis Obispo (go Mustangs!), Mark began his career as an Ag teacher while simultaneously purchasing his first 40 heifers. This passion project became his full-time profession when Mark and his wife Kellie bought and built their home farm in Acampo in 2006. Raising their four children on the farm while running a prosperous cow and forage production business for the past 20 years, the Beck’s are truly a family operation.
Combining the finest and most honest family farming practices with our innovative ultrasound imaging, Forest Lake Farms produces ultra-premium grass-fed, grain-finished beef delivered directly to your door.
FOREST LAKE FARMS’ MEASURABLE DIFFERENCE
Mark has been utilizing a much more advanced ultrasound imaging technology than the rest of the beef industry, with results that are readily apparent when comparing Forest Lake Farm’s herd quality to the industry standard.
We scan our bulls and heifers at various stages of life to ensure they are incredibly consistent. We look for high Intramuscular Fat Scores, exceptional ribeyes, and that they meet the Tenderness Score we have set for ourselves. We don’t raise commodity cattle, so we can focus solely on our high-end cattle to ensure we only produce the highest-grade and most optimum tasting beef possible.
“Because we can measure the expected tenderness of our beef, we’re always one step ahead of the rest of the cattle industry.”
-Mark Beck
