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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.
Michael 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 , BuyerI had an outstanding experience working with Bobby Evans from Trophy Properties and Auction to sell my raw land property. Selling land is a unique process, but Bobby Evans specialized knowledge and strategic approach made ... read more
- ChristinaPaul Diller and The Riverview Group helped me purchase my first home in Warrenton, MO. Paul helped me find a mortgage lender, guided me through the pre-approval process, answered every question I had about the ... read more
- Evan Cosgrove , 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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