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Our team of Land Specialists includes whitetail, waterfowl, and WRP land management experts, a PhD in forestry, fish and lake management experts, wildlife biologists, and more. With extensive knowledge and experience, we convey property features and land values to prospective buyers, selling your property for the highest price possible.
Our highly successful Auction Division helps clients turn assets into cash in 60-75 days and unlike some of our competitors, every member of our Auction Team is a licensed Realtor. We started doing online real estate auctions in 2011 and are the most experienced brokerage in the Midwest!
Our Residential Division has dedicated professional agents who understand the housing market and specialize in residential transactions in metropolitan, suburban, and rural areas. Whether you’re downsizing, upsizing, or building your dream home, our agents can help you achieve your goals.
We’ve worked with businesses and facilities in rural, metropolitan, and downtown St. Louis and Kansas City to sell intellectual property and facilities like warehouses, greenhouse operations, corporate retreats, cattle operations, church buildings, wind farms, industrial facilities, commercial development property, fish farms, and more.
Thank you so much for all your expertise and team effort to get both properties closed with EXCELLENT service. We truly appreciate your patience and dedication on our journey of finding the right farm for ... read more
- Peggy Koch , BuyerMichael was a true professional from start to finish. Our search process lasted nearly 6 month because my brother and I were very particular as to the type and location of the property. Michael showed us ... read more
- Todd & Steve Smith , BuyerJared does an excellent job. His knowledge of Whitetail deer and land characteristics needed to produce trophy bucks, definitely shows. Once Jared knew what type of property we were looking for, and our price range, ... read more
- Jim S. , BuyerWild turkey gets a bad reputation it doesn't deserve. Ask most people who've eaten it and they'll tell you the same thing — it was tough, stringy, chewy. And they're not wrong about their experience. But the problem almost never starts in the kitchen. It starts at the processing table, and...
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