Team Member Spotlight

For Mike Smith, running is about far more than finish lines. It’s about purpose, community, and the relationships built mile by mile. A Texas Beef Team member since 2010, Mike brings a passion for endurance sports, coaching, and beef to everything he does—whether he’s pacing a marathon, mentoring runners, or firing up the grill.

Currently based in The Woodlands, TX (with plans to move to Austin in February 2026), Mike works as a Product Manager for a global provider of mobile, modular power, temperature control, and energy services. Outside of work, his life revolves around running, coaching, reading, and traveling—often with race weekends built into the plans. He and his wife Loree are proud parents of three adult children—Landon, Cade, and Delaney—and family has played a meaningful role in his running journey. One of his most cherished moments came when he had the chance to run alongside his daughter at Cowtown Marathon in Fort Worth, calling it “an honor to run with my daughter as she finished her first marathon.”

Mike began running in 2009, starting with weekend 5Ks simply for fun. As his kids grew older and left home, he realized he finally had time to pursue his own interests—and running quickly became a passion. What began as short races evolved into half marathons, full marathons, and eventually ultramarathons.

Today, Mike’s running résumé is extraordinary. He has completed close to 200 races, including 91 marathons, 24 half marathons, and three 50-mile ultramarathons. He’s also a proud “fifty stater,” having completed 50 marathons in 50 U.S. states—all in his 50s. To make that goal possible, creativity and support from Loree were key. When time and money became obstacles, she suggested stacking races on the same weekend. That strategy led to six back-to-back marathon weekends, sometimes finishing a marathon on Saturday in one state and another on Sunday in a neighboring state. Mike credits that teamwork—and a willingness to stay in “some pretty shady hostels”—with helping him reach the goal in just over six years.

Some races came with unforgettable challenges, including multiple encounters with alligators while running the Brazos Bend 50-mile ultra in Needville, Texas, which he has completed three times. During those long, gritty miles, his ultra mantra became simple and grounding: “Forward is a pace. Left, right, left, right…”

One of Mike’s greatest sources of motivation comes from training with others. He has been a Marathon Coach at USAFIT The Woodlands since 2013, where he leads full marathon training groups. He firmly believes that group training creates accountability, resilience, and lasting bonds, often repeating the quote, “If you want to go fast, go alone; if you want to go far, go together.”

Mike’s training mantra —“Run with purpose, finish with pride”—helps him stay focused on the intention of each workout, whether it’s an easy run or a tough tempo session. On race day, his faith becomes central, relying on the verse, “I can do all things through Christ that strengthens me.”

He finds inspiration in athletes who combine grit with generosity, especially Des Linden, whose 2018 Boston Marathon win left a lasting impression. Mike admired not just her performance, but her willingness to help a fellow runner mid-race, believing that her consistency and character mirrored his own experience as a coach. Having finished Boston himself in 2019, he feels strongly that the runners he’s helped through USAFIT have ultimately helped him achieve his own goals.

Looking ahead, Mike isn’t slowing down. His next ambitions include finishing 100 marathons in his 60s and completing the Abbott World Marathon Majors, with Tokyo and London still on his list.

After 15 years on the Texas Beef Team, Mike sees beef as an essential part of both performance and connection. He incorporates beef regularly into his training diet, using it to fuel long runs and support recovery from hard workouts. His most-used cuts are Flank Steak and Ground Round, and he especially looks forward to the beef Chateau Loin recipe that arrives each December with roast deliveries.

Some of his strongest food memories go back to childhood, remembering the beef chili his dad made on cold winter days in St. Louis—meals that felt especially rewarding after hours spent playing in the snow. As an adult, Mike has continued learning through Beef Team grilling classes, admitting that before joining, he’d been “doing it all wrong”—from charcoal prep to grill cleaning to slicing flank steak properly so it isn’t chewy. His favorite post-race reward hasn’t changed: beef fajitas, enjoyed with friends and family after long days on the course.

Mike still remembers exactly when he knew the Texas Beef Team was something special. At his very first Blue Bell 10K, he met fellow Beef Team members who explained what the team stood for, and he decided on the spot that he wanted to be part of it. Beyond races, retreats, like the one at Canyon of the Eagles, helped him build friendships across Texas through shared meals, games, and stories.

For Mike, the Beef Team represents community, consistency, and shared values. As he puts it, he loves the Beef Team and loves sharing his passion for beef with others through running. Whether he’s coaching, pacing, racing, or grilling, Mike Smith continues to show that when you run with purpose—and fuel well—the journey truly is the reward.