Royer Farm Fresh

The farm has been in operation for over a century, beginning in 1874 when Nikki's great-great-grandfather settled on 125 acres outside of Clinton, Indiana. Both Scott and Nikki come from agricultural backgrounds, with Scott gaining experience in animal husbandry at Purdue University and Nikki studying Biochemistry and Muscle Biology. They began their meat business by raising and selling beef to friends and family, and after the death of Nikki's father in 2000, Scott took over the farm's management full-time. Nikki joined him full-time in 2005 after the birth of their twin boys.

The farm emphasizes soil health and biodiversity, integrating a variety of animals such as cattle, sheep, hogs, chickens, and wildlife with diverse plantings including perennial pastures, grazing annuals, and cereal grains. This synergy enhances soil vibrancy and productivity compared to traditional monoculture farming. Animals are raised in clean, spacious, low-stress environments with a wholesome diet of primarily locally-grown feedstuffs, without hormones or antibiotics. The farm collaborates with neighboring farmers for hay and straw and uses small family-owned butcher shops for meat processing.

Scott and Nikki are active in their community, volunteering as soccer coaches and 4-H leaders. They prioritize customer satisfaction with a 100% guarantee and enjoy educating customers about meat cuts, cooking options, and recipes. The farm's on-farm store is open for visits, and they are committed to continuing the legacy of the family farm.