Our agricultural heritage dates back four generations. We know how to raise cattle and care for our land in a sustainable, responsible way.
We do beef the right way at Mosida Market -- caring for our cattle through the entire process so we can bring local, top-quality beef to our butcher shops.
From our family to yours
In 1930, Earl Preston Bateman started a little dairy in West Jordan, Utah with a handful of cows. Before long his sons Wayne and Ray joined the business and in 1972 with just 100 cows, Wayne and his four sons moved operations to a new farm in Utah County. Near the shores of Utah Lake with views of Mt. Timpanogos and Mt. Nebo, the family has continued to raise cattle.
Along the way we’ve learned a thing or two about beef. We’ve built our beef herd to include Angus, Charolais, Wagyu, and others. We’ve mastered the trade so we can give our customers a reliable source for the best quality beef that’s traceable straight from our farm.
We are stewards of our animals and aim to ensure that their health and well-being is our top focus beginning the moment calves are born in our maternity barn.
Tenderly caring for our herds and providing them with optimal nutrition is our focus. We are intentional about the welfare of our cattle so they can provide the highest quality products.
We believe in building the soil through regenerative agriculture and protecting our waterways and wildlife. Our solar energy and the recycling of greenhouse gases supports our goal of a carbon neutral footprint by 2030.
It’s like Great-Grandma Bateman always said,
“If you take care of the cows, the cows will take care of you.”
In the age of mass-produced, homogenous food, we keep things simple, pure and fresh. Our 28-day dry age process helps us deliver a truly local, premium beef that we have touched and cared for all the way to your table.
What is Mosida?
“Mosida by the Lake” was once a quickly booming agricultural development founded in 1909. The unique name is derived from the first two letters of the founder’s names: Morrison, Simpson, and Davis.
At its height, 9,500 acres of land were farmed by Mosida’s roughly 400 residents. A steam tractor pulling a gang plow was used to break up the land for fruit trees, wheat, alfalfa, and other crops. Mosida boasted a school house, store, post office, and 25-room hotel. French cooks were imported and the Mosida Irrigation Company barge ferried tourists, and potential buyers to and from Provo. Residents would even gather on warm summer evenings to dance on the barge.
The success didn’t last long, however. The fruit trees soon died and other crops were eaten by swarms of grasshoppers. The lake levels fluctuated widely, causing inadequate water supply and the ferry boat was destroyed by fire in 1913. Debt mounted, the population plummeted, and by 1924 the land was deserted.