Crossbuck Cattle Co.
Elevating Beef Quality with Happy Cows
and Expert Craftsmanship
Chef Pitmaster Tim McLaughlin of Crossbuck BBQ Introduces Crossbuck Cattle Co.
In his journey to craft the finest BBQ in the country and put “Dallas BBQ” on the national map, Chef Pitmaster Tim McLaughlin unveils his latest venture, Crossbuck Cattle Co. – an innovative Texas cattle ranching program dedicated to producing the best-tasting beef.
Crossbuck Cattle Co. focuses on raising “happy cows” from the moment they are born on the KV Ranch, located in Clifton, Texas. The cows are raised in an open, natural, comfortable, and stress-free environment, with programs in place to ensure an abundance of shade, multiple clean and fresh water sources, easy access to scratching brushes, and fly control and prevention. “It’s more than just a feeding program,” states McLaughlin, “it’s about creating the optimal environment for these cows, because we have determined that happy cows make happy beef.”
The feeding program is also a vital part of Crossbuck Cattle Co.’s process though. The cows are grass fed, grazing freely on open pastures, nourished by their mother’s milk. Once they are weaned, they move to a sustainable pasture where they are fed a carefully balanced diet of natural grass, hay and grain to develop optimal fat content. Importantly, no growth hormones are used, ensuring a natural and healthy growth for the cattle.
In addition to his 20+ years of experience as a Chef and Pitmaster, McLaughlin is a graduate and former professor of the prestigious Le Cordon Bleu Culinary Arts Program. He has mastered the nuances of meat quality and can expertly determine the flavor profile based on the quality of meat. Crossbuck Cattle Co. is not just about sourcing high-quality beef; it marks McLaughlin’s involvement in creating the beef, with a meticulous focus on achieving the best marbling, coloring, and texture to create an unparalleled beef flavor.
What most people don’t know is that McLaughlin hails from the famous Dingman family of Houghton, Iowa. His grandfather, Iowa Cattleman Bernard Dingman and great uncle Joe Dingman were highlighted in a 1958 Time Magazine article for selling a twelve-ton load of 20 prime-fed Aberdeen Angus steers for $9,492.60. “I grew up visiting my family’s farm in Iowa every summer, and while I am not a cattle farmer, I have a deep appreciation for the hardworking farmers and ranchers who provide and protect our nation’s food supply,” said
McLaughlin. “For me, though, I didn’t just want to buy great beef, I wanted to be involved in the process of creating wholesome, locally-grown, incredible beef.”
Currently, Crossbuck Cattle Co. raw beef is being sold in limited quantities and various cuts at McLaughlin's restaurant in Farmers Branch, TX, with plans to grow availability and inventory over the next several months. Additionally, Crossbuck BBQ is featuring prepared Crossbuck Cattle Co. beef in menu items and specials in the restaurant. By-products including rich and flavorful smoked beef tallow will also be available for sale at Crossbuck BBQ.
Learn more about Crossbuck Cattle Co.