Curtis grew up in Ohio and was introduced to meat science through FFA. He graduated from The Ohio State University where he majored in Animal Science and worked at the Meat Science Laboratory (on-campus butcher shop) learning  the science and art of slaughter, fabrication, and further processing.  He continued his education at Colorado State University earning a Master’s Degree in Meat Science while managing the Meat Science Laboratory and further refining his skill as a butcher. He later managed the Food Safety and Quality Assurance programs at a large beef slaughterhouse in California’s Central Valley for nearly 10 years before moving to Farwell. 

Curtis works with every animal to ensure the highest quality products are produced that exceed your expectations and provide a positive eating experience.