M5 Ag Services, LLC.

12/22/2025

Pete, Penny, and Etta is a little practice session

Check out M5 Ag Services, LLC.’s video.

12/20/2025

Dedication to the game at its best

Check out M5 Ag Services, LLC.’s video.

12/19/2025

I’ve preached this a lot over the last couple of years. With record high cattle prices, a point of focus should be improving pen conditions and mud management. Application of technology to improve performance will be negated by poor pen conditions. 4 lbs of corn would equate to $36/hd over a 120 day winter feeding period…. Don’t forget some of the basics when it comes to improving cattle performance and health.

Research showed that cows housed in muddy, unbedded pens had an increased energy demand of 3.9 Mcal per day. To put 3.9 Mcal in perspective, that is roughly the energy contained in 4 lbs of corn.

Sources : Nickles, K. R., Relling, A. E., Garcia-Guerra, A., Fluharty, F. L., Kieffer, J., & Parker, A. J.

11/08/2025

Why we like our balancer bulls;
These 3 mature bulls came from different farms. They have never seen each other until 1:00 pm yesterday. This morning, no chaos, no noise, no trouble, just happy to have a little hay.

See you at 1:00 pm for the Midwest Beef Cattle Consultants Fall Bull and Female sale

11/08/2025

SALE ORDER! We can't wait to see everyone tomorrow.

11/08/2025

Don’t miss out on our butcher beef seminar tomorrow prior to the Midwest Beef Cattle Consultants Fall Bull and Female Sale. We are happy to be joined by Family Traditions Beef, Spegal's Prime Cuts, and Jackslab Custom Meats.

Be here at 10:30 to discuss all things butcher beef

11/07/2025

We have a lot happening on sale day. Don’t miss our seminar “From Farm to Fork and Everything in Between.” We will have a panel discussion looking at the butcher beef business; the challenges faced and success stories from a few that have really grown their business.

Jackslab Custom Meats is owned and operated by Brent Crabtree and Adam Skaggs . They purchased an existing butcher shop in 2024 with goal of revamping the business, offering custom butchery of all species, increasing its retail offering and providing both custom and state inspected services. M5 Family Farms Inc. has used Jackslab for the majority of its animals. Adam and Brent are always willing to look at different options, give us feedback, and work with us when the schedule is tight. If you have questions about starting a butcher shop, the process of butchering your animal, or questions you should ask your own butcher, this will be a great opportunity to learn

See you tomorrow morning at 10:30

11/06/2025

Sale day menu! Thanks to M5 Family Farms Inc. for the brisket and Lowe's Pellets & Grain, Inc. for sponsoring. See y’all Saturday, November 8th for the Midwest Beef Cattle Consultants 6th Annual Fall Sale & Seminar

Chris Muegge
John Hinton
Jordan Muegge
Midwest Beef Cattle Consultants
W. Mark Hilton
Riedie Cattle

11/05/2025

Don’t forget the presale webinar tonight at 7pm. Attend the webinar and the Farm to Fork and Everything in between seminar the morning of Nov. 8th for your chance to win a tub from SmartLic!

Are you weaning fall calves or adding some to add to your feedlot? That can be a tough transition time, especially with the temperatures fluctuating. Keep them sharp with Smartlic Tubs available at Lowe's Pellets & Grain!
Stress tubs are floor stocked in 125 # or 250 # tubs, so stop in to pick yours up today!

11/03/2025

We have a lot happening on sale day. Don’t miss our seminar “From Farm to Fork and Everything in Between.” We will have a panel discussion looking at the butcher beef business; the challenges faced and success stories from a few that have really grown their business.

Spegal's Prime Cuts is a local bucther shop, retail store, and restaurant owned by Gregg and Amy Spegal in Shelbyville, IN. The Spegal’s have been long time red poll breeders focusing on carcass quality and grass efficiency and selling beef off the farm and at farmer’s markets. They decided to take this a step further and open their own butcher shop where they provide fresh cuts from their own beef herd along with with marketing other locally raised meat products. Since opening they have added products to their offering along with daily lunch specials and monthly dinners.

Gregg and Amy have all kinds of experience from dealing directly with customers ordering bulk beef, to managing inventories while running a meat counter and restaurant, to managing employees inside a butcher beef business.

See you on November 8