From Our Pasture to Your Plate

ENJOY VOSS RANCH'S HOMEGROWN BEEF

After serving as the local go-to family doctor at Georgetown Medical Clinic for more than three decades, Dan Voss decided to become the community’s goto beef producer. “It’s definitely different being with people every day for 35 years, and now being mostly outdoors with my cattle and less interaction with people.”

These days he enjoys the more peaceful lifestyle of raising cattle with his wife Kathy. The couple own Voss Ranch, a cow/calf operation located on 900+ acres in Jarrell that they bought over the years and inherited from Kathy’s parents, Frances and Sidney Shell.

Dan credits his career switch to Sidney, a long-time rancher in the area who showed him the ropes of ranching and animal husbandry. “He created quite a legacy of being a good steward of the land and livestock.” Sidney also took the time to share that legacy with his grandchildren, who are now grown with kids of their own.

Dan and his family are committed to carrying on that legacy and raising predominantly Angus cattle in a conservative, sustainable environment.

Voss cattle are pasture raised, fed grass, and are free of growth hormones or other potentially harmful supplements.

Voss Ranch also has a Beef Quality Assurance certificate that reflects their commitment to handle animals in a humane manner throughout the entire process and assures the production of quality beef. “I think the whole thing revolves around being a good steward of the land and the cattle while creating a good product and having a good family atmosphere to do it all,” he says.

Dan runs the ranch and Kathy helps with day-to-day ranch operations, while their son Matt focuses on managing their land company, Theon Ranches. Their family life, Dan adds, is centered on faith in Christ. “We give glory to God for all his blessings, and we take our stewardship responsibility seriously.”

When it comes to the future of Voss Ranch, he says, “I want to keep the ranch alive and pass it on to future generations have our grandkids come out and work on the ranch with me.”

How It Works

When Voss cattle reach optimal size, Dan schedules processing appointments at a processing facility in the area. A deposit is needed to reserve a side of beef (half calf) or the whole calf, with full payment once the final cost is calculated at the appointment. Customers are contacted by the butcher, who processes and packages meat to the customer’s preference. Meat is typically ready about three weeks after the appointment; all that’s left to do is pick it up and pay for the processing costs overall a healthier and significantly lower cost option than buying from the grocery store, Dan says.

Don’t forget to clear your freezer for your new meat delivery, or plan to share it with a friend!

Visit their website to learn more about Voss Ranch.