A Farming Tradition
Tom and Larry King grew up in Valley Center, Kansas where they attended school, played whatever sport was in season and learned farming from their grandfather on the family’s acreage. They continued to farm until they left for their chosen careers. Tom married Cindy, Larry married Jana, all in 1971.
Educated in Life
Both Larry and Tom continued their education, Larry at Wichita State and Tom at Friends University. Then Tom completed his doctorate in mental health counseling at New Mexico State. Larry headed off to Southwestern Seminary in Ft. Worth where he earned a Masters in Religious Education. Both pursued ministry careers, Larry as an expert in church recreational ministries and Tom as leader of a lay counseling network. Larry retired from full time ministry in 2008. Tom retired this year. Now both can devote their full attention to raising the finest grass-fed beef you’re likely to find.
Continuing a Legacy
After losing their parents, Ned & Fay King, just ten years apart, the King Brothers honored their farming legacy by purchasing a ranch in Comanche County, Texas, building a values-driven business that is family-centric and committed to quality.
About the Boys
Larry’s wife, Jana, has been a high school teacher and administrator. They have four children; three girls and a boy: Brandon and Jen Hatmaker, have five kids, live in Buda, TX. Lindsay King, lives in Brooklyn, N.Y. Zac and Cortney Zager, live in Spicewood, TX. Drew King, engaged to Sarah Boettcher, lives in Buda, TX.
Tom’s wife, Cindy, is an interior designer and consultant. They have two children; both girls. Adam and Angie Patterson, have four kids, live in Austin, TX. Colin and Dori Wienken, have two kids, and live in Houston, TX.
About the Ranch
Located just south of Comanche, Texas, owners are Larry and Tom King, Both grew up in the small farming/ranching community of Valley Center, Kansas, 20 miles north of Wichita. Farming and ranching were learned from their Grandpa who operated the farms. This was back in the day before tractor cabs with air conditioning. They choked on dust and sat with little comfort on a metal tractor seat with burlap sacks for a cushion. Cattle were worked with a rope and post.
While still serving on respective church staffs, they eventually relocated their jobs and families to Texas. After being away from raising cattle for a number of years, the boys had a desire to get “back to the ranch.” It’s hard to get the country out of the boys. The purchase of 365 acres was made in July, 2006, and King Brothers Ranch was established. They immediately began to make improvements to the ranch. 30 cows and a bull were purchased the following year. Y’all are invited to come see and visit any time. Just give a call. They will leave the light on.
The calves are born and raised on the ranch like pets and come on call. All of the cattle are gently handled, with care given to their diet, health, and overall well-being. Even the grandkids are cautioned not to yell or create their normal havoc when around the livestock. Slow, easy, and quiet is the order of every day. Their diet is all natural, facilitating growth at a normal rate yielding a leaner, healthier meat, lower in fat and calories with more Omega-3 fatty acids (the good kind of fat).
They are 100% grass fed and grass finished. They graze on native pasture, improved grass fields, and ranch-grown forage. Birthing is done out in open pastures. They are not confined or housed in a barn of any kind at any time. Calves are “line weaned” around six months of age, which means the mamas are in plain sight just the other side of the fence line which reduces stress. The bull calves are castrated around 4-5 months of age. A non-invasive banding tool is used. There are no growth hormones or growth promoters used ever. Antibiotics are used only to treat illness or injury and the local veterinarian is consulted to coordinate overall herd health.
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How To Procure It
As a small cow & calf operation, King Brothers Ranch is what you’d call a “quality over quantity” producer. Rather than expand our herd past the point of effective management so we can sell in a grocery store or get caught up in the demands of the restaurant business, we sell our grass-fed beef community-style, one cow at a time.
So, if you’re interested in adding King Brothers Ranch Beef to your family table, simply join up with as many other friends, neighbors and family members are necessary to account for the cost. Contact us to learn more about our pricing and delivery options so you can get our beef on your family’s table where it belongs.
Conditioning and Finishing
Hay is always kept out to supplement diet, as are salt and mineral blocks, mineral tubs, and an all-natural protein range cube given to bolster nutritional needs at critical growth times in the life-cycles of the animals. Calves are exposed to eating from a feed ring and feed bunk at an early age which makes it easier for them to transition at weaning time with less stress when taken off the cow. Calves are approximately 18-20 months old when finished and sold and weigh approximately 1200-1400 pounds. The only time any of the animals leave the ranch is when needing to see the Vet, which is rare, or being sold.
Use grass fed beef from happy cows at KBR. Add some pepper and a little salt. Don’t burn them or start a house fire. No need for a knife – yup, like butter!
Recipes from New York Chef Lindsay King
This recipe is so similar to my mom’s. The process usually took two days, but the results were so worth it. I found this one on Allrecipes submitted by Cathy G. It is succulent. Give it a try!
- 4 – 5 lb. lean brisket (KBR is the best)
- 2 Tbl liquid smoke
- 1 Tbl onion salt
- 1 Tbl garlic salt
- 1 ½ Tbl brown sugar
- 1 Cup ketchup
- 3 Tbl butter
- ¼ Cup water
- ½ tsp celery salt
- 2 Tbl Worcestershire sauce
- 1 Tbl liquid smoke flavoring
- 1 ½ tsp dry mustard
- Salt and pepper to taste
- Pour 2 Tbl. liquid smoke over brisket. Rub with onion salt and garlic salt. Wrap brisket in foil and refrigerate overnight.
- Preheat oven to 300* F (150* C). Place brisket in a large roasting pan. Cover and bake for 5 – 6 hours. Remove from oven, cool, then slice. Place slices back into pan.
- In medium saucepan, combine brown sugar, ketchup,butter,water, celery salt, 1 Tbl liquid smoke, Worcestershire sauce, dry mustard, salt and pepper. Stir and cook until boiling.
- Pour sauce over meat slices in pan. Cover and bake for1 more hour.