Our Story

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As third and fourth generation cattlemen, Phil and Anita Clubine share a passion for cattle with their kids and grandkids. Based in rural Kansas, north of Havana, they have a herd of Simmental cow/calf pairs. While the cattle have taken them many miles for exhibitions and competitions, enjoying family trips hauling a trailer, home is where the herd is!
Phil and Anita have made their livelihood in this area for over 40 years. As natives to
Montgomery County, Kansas, giving back comes naturally. From serving on the rural volunteer fire department, to serving the Montgomery County Farm Bureau (and then state committees), the Clubine's have a true fondness for their community. Serving on the Caney FFA and Montgomery County 4-H and Inter-State Fair decision making boards lend an insight for industry standards. These community efforts maintained connection to those who may be unfamiliar with agriculture practices. And, nearby cattle producers have called upon the Clubine’s for advice, help with calving and even assistance with vaccinations.
Certified through the Beef Quality Assurance program, animal care is the highest priority. Phil and Anita maintain thorough performance and health records. The use of records and attention to herd details, has branded them a reputation of high quality bulls and heifers. Herd bulls have been sold to many friends and neighbors, and homegrown females are retained in the herd. 
Beef raised by Phil and Anita has long been available for customers to purchase by the whole, half or quarter of an animal. While this is certainly an economical way to purchase large amounts of meat, burdens arise with storage and concentrated grocery budgets. When customers began requesting beef in smaller quantities, different state and federal regulations had to be considered. Consequently, Phil and Anita, created Rocky Top Meats to meet this demand.
These pastured cattle, grain-finished cattle, have been quite the sizzler. The beef is processed at a USDA certified and inspected facility, where the standard procedure for natural tenderization is fourteen days for dry aging. To add more variety to their mobile meat trailer, Springer Family Foods, of Sycamore Kansas, supplies pork.