justin and corinne


Meet the Rowe Family

Rowe - it rhymes with cow! 

Fifth generation beef farmer Justin Rowe has raised cattle since he was 9 years old and today is the owner of Rowe’s Red Cows.  With his wife, Corinne, and two children, the Rowe family runs a cow-calf farm in Madison and Union counties raising Red Angus cows. Yes, you read that right. There are Red Angus cattle! Although they are not raised as widely as Black Angus, the beef Red Angus cattle provides similar marbling and flavor. These cattle are more heat tolerant than their black-hided relatives and are a docile cattle breed with good mothering traits1

A cow-calf farm begins with farmers who maintain a herd of cows that give birth to calves once a year. When a calf is born, it typically weighs 60 to 100 pounds. Over the next few months, each calf will live off its mother’s milk and graze on grass pastures. Calves are weaned from their mother’s milk at 6 to 10 months of age when they weigh between 450 and 700 pounds. These calves continue to graze on grass pastures and may begin receiving a small amount of supplemental plant-based feed for extra energy and protein to help them grow and thrive. 

 “The goal for our cows is to have a healthy calf every year and to raise that calf until they are weaned,” explained Justin. 

 The Rowe’s both have full-time jobs off of the farm but being on the farm with the family is their favorite activity. The kids enjoy being outside and helping out however they can, including riding in the tractors, helping out with chores, and checking on the cows during calving season. The key goal for the family and their farm is to keep improving the land and building a herd of cattle the land can support.

rowe header

The Rowe’s utilize a rotational grazing program which allows cattle to graze on grass pasture for a short period of time then move to another pasture to graze on grass. The Rowe family hosted the first “Moo-ve Your Beef” event this year which allowed their customers to visit their farm, learn about how they raise cattle, and experience first-hand moving cattle to a new pasture.  

“We invited our customers to showcase what we do and how we do it,” said Justin. “This allowed them to get a perspective of our farm and cattle, and the finished product on their plates at home.”
rowe moove your beef

During the event, they walked their cattle down the gravel road to their new pasture. Customers there were able to watch this process, and partake if they wished. 

Providing quality cattle care is a number one priority on their farm. The beef that the Rowe’s raise and sell to restaurants and supermarkets is the same beef they feed their own families, so it’s no surprise that they want the best care for their livestock to help ensure everyone has healthy beef.  

“Beef provides zinc, iron and protein and deserves a place on our plates,” states Corinne. “We know beef provides part of the nutritious and balanced diet our kids need every day. Beef is what’s for dinner seven nights a week at our house!" 

Corinne enjoys sharing their everyday life on the farm through social media. Follow her and her family on:  
Instagram and Twitter: @rowe_kids_and_cows
Instagram and Facebook: @rowes_red_cows  


1“Production Story.” Beef - It's What's For Dinner, https://www.beefitswhatsfordinner.com/raising-beef/production-story.

Rowe Family Favorite Recipe

Cheeseburger Enchiladas [Iowa Girl Eats]

  • 1 lb lean ground beef
  • salt and pepper to taste
  • 1/4 cup ketchup
  • 3 Tablespoons yellow mustard
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup chopped dill pickles (optional)
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 cups 2% milk
  • 1 cup shredded sharp cheddar cheese
  • 1 Tablespoon chili powder 
  • 10 corn tortillas 
  • Optional Toppings: fresh chopped tomato, shredded lettuce, minced onion 

Directions 

  1. Add ground beef to a large, nonstick skillet over medium-high heat then season with salt and pepper. Brown beef then drain and add to a large mixing bowl. Stir in ketchup, mustard, Worcestershire sauce, and pickles then set aside. 
  2. Turn heat down to medium then carefully wipe out skillet with a paper towel. Melt butter in skillet then sprinkle in flour and whisk to incorporate. Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps. Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until slightly thickened and bubbly, stirring often, about 8 minutes (don’t let it get too thick.) 
  3. Take skillet off the heat then stir in cheese in 2 batches making sure the sauce is smooth before adding the next batch. Sprinkle in chili powder then stir until smooth. 
  4. Preheat oven to 350 degrees then spray a 9×13″ baking dish very well with nonstick spray, and then spread a couple Tablespoons chili cheese sauce in the bottom. 
  5. Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Spread about 1/4 cup ground beef filling across the center of each tortilla then roll and place seam side down in the prepared baking dish. Repeat with remaining ingredients then pour remaining chili cheese sauce on top, taking care to cover all the exposed tortillas (they will get hard while baking if not covered in sauce.) 
  6. Spray a large piece of foil with nonstick spray then place sprayed side down on the baking dish. Bake for 20 minutes then remove foil and bake for 5 more minutes. Let rest for 5 minutes before serving with toppings.