Meet the Stedjes

The Hadrick's

Meet the Stedjes

Tim Stedje is a fourth generation farmer/rancher working on a family operation located north of Gruver, in Hansford County, Texas. This operation began with the purchase of one section of land by his great-grandfather in 1916. The operation has grown over the years and has diversified into the production of irrigated and dryland cotton, wheat and corn as well as growing livestock.

In 1994, Tim began doing business as Stedje Livestock, a partnership with his brother and cousin. With a vision of complete vertical integration in the beef business, they built a feedyard and began building a cow herd. The cattle graze grass and wheat pasture as well as a diet of primarily home grown feed stuffs. The partnership with U.S. Premium Beef allowed them to realize their goal of animal ownership from conception to consumption. This business model has made it possible to offer a consistent, wholesome product to the market place while limiting risk and allowing are business to grow.

Tim was raised on the farm and attended school in Gruver then went on to graduate from Texas Tech University with a degree in Ag Economics. Tim married his wife, Julie in 1988. They have three children. Tim also has holds the office of Hansford County Commissioner, which he has held for 9 years. Besides working on the farm Tim also enjoys helping with his kids' activities, leading a youth group at church, and working to add an instrument rating to his private pilot license.

Favorite Recipe:

Prime Rib

Select a nice 12- pound boneless prime rib or ribeye roll. Trim off the excess fat and cover completely with Perini's ribeye rub (ingredients below). Combine the following ingredients rub all over the meat.


  • 1 cup coarsely ground salt
  • 2 cups coarsely ground black pepper
  • 1/3 cup corn starch
  • 1/3 cup garlic powder
  • 1/3 cup dried oregano


Set the oven to 500 and roast for 25 minutes to seal in the juices and then transfer it to a roasting oven and cook at 300 degrees until the internal temperature is around 120 to 125 degrees. Let it rest around 40 minutes or so before serving. You can also cook it on a pit and let it roast around 325 degrees for 3 hours. Either way you will end up with a fantastic cut of meat that will both impress and satisfy your guest.