a family business
Black Hawk Farms traces its roots back to the 1970s when Firmon Milton Cook III and Betty Cook made their first farm purchase, acquiring the Sisk farm for $300 an acre. Firmon, equipped with a solid foundation in agronomy and agricultural economics, broke away from the conventional mold and applied his knowledge from the UK College of Agriculture to find his own way of doing things. Firmon found success with a pioneering approach to crop production, emphasizing conservation of the land he loved. That spirit of innovation and conservation he created is still at the heart of everything we do at Black Hawk Farms.
Black Hawk Farms officially began in 2014 as a partnership between Firmon Cook, his son Milton Cook, and nephew Brandon Oliver. The Cook family brought their expertise in agronomy, while Oliver, a lifelong cattle rancher with a master’s degree in beef science, contributed his deep knowledge of cattle. Their shared vision was clear: to sustainably breed, raise, and finish the most delicious beef possible. Combining their resources and expertise in crop and livestock production, Oliver and the Cook family began building a herd of exceptional American Wagyu cattle on their farm in Western Kentucky. The pastures of Black Hawk Farms are located in a historic township known as Black Hawk, Kentucky, giving the farm its name.
In its early years, Black Hawk Farms faced numerous challenges—it was a labor-intensive and financially demanding venture. The arrival of the COVID-19 pandemic in 2020 only compounded these difficulties. During this time, their youngest son, Ben Cook, joined as a partner, playing a pivotal role in expanding product offerings and introducing Black Hawk to new markets across the country.
While promoting their American Wagyu beef across Kentucky and Tennessee, Milton and Brandon developed a relationship with Andrew Whitney, whose passion for the farm and its products was clear. In early 2020, Andrew officially joined the Black Hawk team. With over 20 years of experience as a Culinary Director and Executive Chef, Andrew brought a wealth of knowledge and creativity to the operation, focusing on enhancing efficiency and fostering growth within the Black Hawk team.
Chef Adam Nelson, with over 20 years of experience specializing in farm-to-table cuisine and whole-animal butchery, joined the team in 2022 to oversee product specifications, quality, and consistency. His expertise has made him an invaluable member.
Over time, Black Hawk Farms has turned a corner, refining its approach and achieving a winning formula that has allowed it to grow into the widely successful operation it is today.
