05/19/2026
Raised in farming families, Beth Bays and her husband carried that legacy forward when they started their own herd in 2005 with just six Angus heifers. Today, they’re still raising descendants from that original group—building a cattle operation rooted in careful stewardship and long-term commitment.
Beth manages much of the daily work at Bays Family Beef while her husband works full time off-farm. From feeding cattle to making hay and caring for calves, she keeps things moving—often on her own. And while she’s quick to admit that some tasks are physically tough, she’s also quick to point out something just as important: She’s never truly alone. Support from neighbors, friends and family makes all the difference when challenges arise.
One moment that stands out captures both the difficulty and dedication of farm life. During calving season, Beth found herself standing in a creek holding a newborn calf above the water after it slipped down a steep bank—waiting for help to arrive. That calf survived and eventually became one of the best cows in their herd. It’s the kind of moment that defines farming—unpredictable, demanding and deeply rewarding.
Beth also is passionate about helping consumers better understand the beef they buy. Labels like “grass-fed” or “grain-finished” can be confusing, but she emphasizes that all cattle spend most of their lives grazing on pasture. Differences in cuts and price points aren’t about “good” or “bad” beef—they’re about how each cut is best prepared and enjoyed.
❤️ This National Beef Month, we’re proud to recognize women like Beth who are doing the hard work every day and helping tell agriculture’s story.
