Bar X Bar Cattle goes back to 1879, when members of the Riggs family moved from Colorado and began homesteading the land they still ranch today. What started as raw ground and hard work grew into something much bigger.

By 1904, the family had officially established Riggs Cattle Company, incorporating the operation in 1905. At its peak, the ranch ran over 6,000 head of cattle across more than 100,000 acres—a scale built not just on land, but on discipline and long-term thinking.

Now, six generations later, that same land is still in the family.

From the beginning, the philosophy behind Riggs Cattle Company has been simple:

Take care of the land.
Improve the operation.
Pass it on better than you found it.

That mindset has shaped every generation.

It’s not about short-term gain. It’s about building something that lasts.

That philosophy was summed up best by Stark Riggs when he was asked if he would ever change anything about the ranch:

“I might change a few things, but I’d never leave the ranch. I’ll never sell out. I just want to make it better while I’m here and pass it down to my family for generations to come.”

While the foundation remains the same, the operation continues to evolve.

Today, Riggs Cattle Company is focused on improving its breeding program, working with full-blood Wagyu, American Wagyu, Registered Angus, and commercial Angus cross cattle—balancing performance, quality, and market demand.

At the same time, the family has begun placing portions of the land into conservation programs, continuing their long-standing commitment to stewardship and sustainability.

Because protecting the land is just as important as producing from it.

Riggs Cattle Company has also expanded into direct-to-consumer beef, giving customers the opportunity to be part of something bigger.

When someone purchases beef from the ranch, they’re not just buying a product.

They’re supporting a legacy.

They’re helping ensure that future generations of the Riggs family can continue what was started nearly 150 years ago.

And they’re choosing beef that comes from a place where every decision is made with intention, responsibility, and respect for the process.