Matt Poore always knew he wanted to be a farmer. Growing up, Matt and his six siblings helped out on their parents’ farm in Virgilina, Virginia. Even after the family moved to Flagstaff, Arizona, Henry and Nina Poole brought their children back to Virginia to work on the tobacco crop every summer. Those early experiences of working outdoors sparked Matt’s interest in becoming a farmer and he went on to earn a degree in animal science at the University of Arizona, where he met his future wife, Jeanette. After graduation, Matt says, all he wanted to do was go back to the farm and “make it work.”
With the help of his family, including his parents, several nephews and a neighbor, Matt has created a thriving cattle program at Triple Creek Ranch. Over the last 20 years, the ranch has grown significantly from a small herd to supporting over 150 cows and 135 calves. By nature and profession, Matt is a researcher and he’s used that orientation to explore a variety of different approaches to raising beef outdoors on pasture in North Carolina. He has focused especially on developing a diversity of perennial and annual forages and refining his grazing management strategies to support a top-notch finishing program. Matt’s vision is for the ranch to allow his family to carry on an agricultural tradition, to supply great-tasting pasture-raised beef to local markets, and to provide opportunities for his relatives to gain hands-on farming experience. His neighbor and fellow cattle rancher, Brandon, after retiring from the militarydeveloped a keen interest in regenerative grazing and has been working full time for Matt as a herdsman.
In the early days of Firsthand Foods, Matt was a tremendous partner and friend to Firsthand Foods, believing in our vision from the beginning and helping us identify other producers with the same values and interest in supplying a local market. It’s fair to say that our beef program would not be the same without him!