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The breed is efficient and fast to grow , which Warren said makes them an ideal choice for a farm focused on carcass performance . “ Muscle growth and efficiency is what we bring to the table ,” he said .
on registered animals , however , John said the farm has also been able to cater to seedstock customers .
Bulls from the sale are typically sold within a 100-mile radius of the operation , but Symens ’ genetics have stretched across the nation and even into several Canadian provinces .
“ From day one , the people that were starting to grow the Limousin breed seem to be on the same page as far as purpose and wanting to get along and help each other out ,” John said . “ We ’ ve always thought the people in the breed were as good as we could ask for .”
At the end of the day , it ’ s the customers that serve as the backbone for the business . From buying back calves from bull customers for the feedlot to reporting genetic achievements diligently , it ’ s always about the people just as much as it is the cattle .
It is a passion that goes beyond the operation ’ s borders , the state of South Dakota and even beyond their peers in the beef industry . The Symens family is always seeking new ways to provide a quality product to consumers looking to make beef the star of the dinner menu .
“ My main goal has always been to have something that ’ s profitable to the beef industry ,” John explains . “ I want to raise something that can add genetics to the total industry — as long as the end product helps the beef industry .”
Warren said the Limousin breed is the key to making this dream a reality , and it is the Limousin breed that he and his cousin , Brad , are going to use to propel the Symens Brothers partnership into the future for generations to come .
“ We ’ re not going to rest on the past or past successes ,” he said . “ We want to keep trying to make things better and keep producing a product that ’ s in demand for people . The way you do that is through genetics . It ’ s through the real-world practice of feeding those cattle out so you know what you ’ ve got , and it ’ s also through treating our customers right .”
32 • OCTOBER 2022
ABOUT THE AUTHOR : Megan Silveira is a freelance writer originally from Denair , California . She is currently based in Saint Joseph , Missouri . She completed her graduate studies in agricultural communications from Oklahoma State University in May 2021 .