NASHVILLE, TENN. (RFD NEWS) — A massive New Mexico ranch purchase by billionaire Stan Kroenke is reshaping conversations around land values, agricultural control, and the future of rural economies across the West. According to The Land Report, Kroenke’s acquisition of more than 937,000 acres — the largest single U.S. land transaction in over a decade — made him the nation’s largest private landowner, underscoring how strategic investors increasingly view large-scale ranchland as a long-term asset.
Unlike row-crop farmland, much of Kroenke’s portfolio consists of working cattle ranches spanning New Mexico, Texas, Wyoming, Montana, Nevada, and Canada. These properties remain active grazing operations, tying the transaction directly to beef production, land stewardship, and regional livestock infrastructure rather than to passive landholding.
The purchase also reflects a broader trend among high-net-worth investors who see land as protection against inflation, volatility, and financial market risk. Analysts note that ranchland offers scale, water access, and income potential that appeal to long-term capital, particularly as Western land values continue to rise.
For rural communities, ownership concentration brings both stability and concern. Deep-pocketed owners can sustain operations during downturns, but large transactions can also influence land access, water rights, and local tax dynamics.
Farm-Level Takeaway: Large-scale land purchases signal rising competition for ranchland, reinforcing its value while reshaping long-term access and control in rural agriculture.
Tony St. James, RFD NEWS Markets Specialist
This show-stopper holiday main dish recipe will impress any guest lucky to sit at your table! The crunchy, salty pistachio crust on the succulent, slow-cooked ribeye roast pairs perfectly with the rich mushrooms, shallots, and red wine sauce.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
