Oak Tavern Farm and Market reflects Paul and Katie Lackman’s commitment to farming, family, and a more self-sufficient way of life.

As an energetic toddler, Paul Lackman III ran barefoot on his family’s farm, went on tractor rides with his dad, “helped” in the garden, and gobbled up his mom’s cinnamon rolls. Today, Paul and his wife Katie reside on their own 32-acre farm, and their children, three-year old Rhett and one-year-old Evelyn, run barefoot while chasing the ducks and chickens. They enjoy helping their dad feed their six Registered Texas Longhorns and taste testing the sourdough goodies their mom creates.

“Growing up, we raised our own beef and pork and always had chickens and a garden, Paul remembers. “To us, it wasn’t homesteading; it was just how we did things.”

As members of 4-H, Paul and his siblings learned the value of hard work and responsibility while raising steers and showing them at the fair each summer.

“I bought Senatorial Missy, my first Longhorn, when I was 14 with money I made from selling steers at the fair. We actually just lost her this past March at 20 years old.”

At 23, Paul purchased his farm, and four years later, he proposed to Katie on a chilly February morning.

“I went and checked the lambs while Paul fed hay to the cows,” Katie recalls. “He asked me to help him push a bale, so I went and started helping. Then I realized that I was the only one pushing, so I turned around, and there he was with a ring and a big ol’ smile. It was perfect, and it’s special to us because it happened right here on our farm.”

Within a few years, life became even busier. Paul and Katie balanced full-time jobs while caring for the farm, raising their two children, and selling products at Lincoln University’s farmers market.

“Getting to raise Rhett and Evelyn out here is a blessing,” says Katie. “We can walk outside and pick our own vegetables; we have farm fresh eggs, farm raised beef, ponds to fish in, and land to live on. I think it’s just so important to raise children in the outdoors.”

After seeing how interested people were in the products they sold at the market, they decided to take a risk and open their own shop.

“The butcher shop idea started as a personal shop to process meat for ourselves and our family,” Paul explains.

“Self-sustainability has always been a concept I’ve admired, but it always seemed out of reach with spending so much time at work. So, the idea slowly formed into an ‘early retirement’ plan. However, when the opportunity arrived to put that plan into effect sooner rather than later, we decided to take the leap.”

It was then that the hard work began.

“Spending every spare minute planning and building meant late nights and busy ‘days off,’” shares Paul.

“Mostly, it meant time not spent with the family, which was the hard part.”

Oak Tavern Farm and Market officially opened in March. The business custom-processes beef and lamb while also offering ground beef, roasts, steaks, and other cuts, many sourced from steers raised on the farm. Customers can also find tallow, sourdough, surplus eggs, and seasonal garden vegetables.

Making their dream a reality has taken teamwork.

“I mainly handle the storefront area,” says Katie. “I enjoy setting up and adding my own touch to our store. When I bake, I enjoy making things that both taste good and are aesthetically pleasing.”

“So far, the processing falls to me, and the sourdough is Katie’s area of expertise, but feeding and general chores are everyone’s responsibility,” shares Paul.

“Katie has more of a hand in the beekeeping as well.”

The couple got their first hive in May of 2025.

“We haven’t gotten to harvest honey yet,” Katie admits, “but I love getting into their hive and seeing all their progress. Honey has so many health benefits, so I’m excited to have our own honey and to share it with our friends and family.”

In addition to selling honey, Paul and Katie hope to eventually have more meat options, such as pork, lamb, and goat, available at the market.

“Quality and transparency are what we strive for,”

Paul explains. “Customers, now more than ever, want to know where their food is coming from and how it was raised. With our small business, they know exactly what they’re getting.”

Find Oak Tavern Farm & Market

Visit Paul and Katie at Jefferson City’s Lincoln University Farmers Market on Saturday mornings throughout the summer, where they offer farm-raised products including beef, sourdough, eggs, seasonal produce, and more.

Follow along for updates, products, and farm happenings on Facebook and Instagram.