ABOVE: Maurice, left, and Shawn Shoen stand with a few of their 19 Scottish Highland Cows scattered in the background.

TRUMAN – A dream had for decades is now a continuing reality for the Shoens.

Ever since Maurice Shoen and his family moved off their farm in 1981, they had talked about wanting to one day get into beef cattle. For decades, as his kids and then their kids grew, it was always on the back of their minds and subject to continued conversations.

Finally, in 2016, Maurice’s son Shawn Shoen said a decision was made.

“We were sitting around talking about it,” Shawn said. “My mom finally said, ‘Either do it or don’t do it, but quit talking about it one way or the other.'”

With permission secured, they went about procuring Scottish Highland cows. The Shoens chose this breed because they have Scottish heritage, and they knew having them would be unique for the area. After purchasing a farm, they had to get the place ready for their upcoming inhabitants.

“You got to get all the electric fencing stuff done,” Shawn said. “There wasn’t anything really here set up for cattle. They did have horses up here at the barn. Cattle are way different than horses, so you gotta have more robust equipment to deal with them.”

They started with eight cattle: six cows and two bulls. Originally, the plan was to go with five, but two of their original five escaped. One returned, the other was shot by a hunter with permission from the Shoens, and a seller had some more cows free up for sale.

While they started officially in 2017, this is the first year they have made a full push to sell produced beef. Maurice said it takes about 30 months for the cows to get to the desired weight, and unfortunate luck meant four separate freezers went bad on the Shoens and spoiled meat. They have been able to sell and buy cows and calves over the years, and currently they have 19 cattle.

Shawn said Scottish Highland beef is different from that derived from other types of cows.

“It’s approximately 38 percent less fat than Angus beef,” he said. “It has about 38 percent more protein per pound, which makes it a very lean meat.”

In raising Scottish Highlanders, Maurice said they are much like goats in that they have a wide-ranging diet and appetite. Shawn said they are a very docile breed, with horns the Shoens don’t remove, and the cows are able to maneuver agilely.

Working with the cows has not only resulted in improving the farm space itself, but it has also benefitted Shawn personally.

“I’m a veteran,” he said. “I have post-traumatic stress disorder, traumatic brain injury, among other things. My mental health has been dramatically better since I started working with the cows.”

The cows are also hormone, grain and chemical-free. They are grass-fed and are kept on a rotational graze to ensure their food source is sustained. While the Shoens have no issues with farmers who use those products, they prefer to keep their cattle as natural as possible.

With their operation in full gear, Shawn said they’re looking to utilize the farm’s 18 acres as much as they can. They are looking into purchasing around 100 chickens for meat purposes, as well as working on their sales.

“We joined a group called Barn to Door,” Shawn said. “It’s a group of people trying to help farms of any size market themselves better, brand themselves, make things work better.”

To honor their heritage and follow their dream, Shawn said it means the world to him.

“I’ve been able to have my son and my family right around me,” he said. “To be able to watch the kids grow up in a way I feel is beneficial to them as far as their life experiences. We can let the kids go run out in the yard and be kids and play.”

Both Shoens said they feel like right now, they are where they belong.

“I have the enjoyment of watching my great-grandchildren coming out and working with me, doing things with me, and wanting to,” Maurice said.

For more information or to inquire about their products, visit shoenholdfastfarm.com/

*Editor’s Note: This article ran in the Sentinel’s Sept. 23, 2025 Fall Ag section.