Crossbuck BBQ’s “Happy Cows” Approach Leads to Premium Texas Meat

Crossbuck BBQ, led by chef Tim McLaughlin, is bringing a whole new meaning to farm-to-table dining with its innovative approach to beef quality.

Partnering with long-time friend Richard Kincheloe, McLaughlin co-owns KV Ranch in Clifton, Texas, where they focus on raising “happy cows” to improve meat quality.

“When we harvested the cow that was calm and happy, it had very high-quality meat,” McLaughlin shared, highlighting how the cow’s contentment directly translates to a better dining experience.

The two friends, who initially connected through their children’s school, found common ground in their appreciation for good meat and ethical farming.

KV Ranch spans 7,500 acres, where the pair has established Crossbuck Cattle Co., a venture devoted to giving cows a stress-free life. McLaughlin explained, “Our main focus was fly control, water availability, and scratching post availability…

We want to keep the animal as calm as we possibly can through its life.” By addressing issues like insect irritation and dehydration, the cows are left undisturbed, which contributes to a superior quality of beef.

Crossbuck Cattle Co. isn’t antibiotic-free by a strict policy, as McLaughlin prioritizes the health and happiness of the cows above rigid standards.

“If a cow gets sick, we’re going to take care of it,” he said, reflecting a practical approach that maintains animal welfare at its core. This practice, rooted in McLaughlin’s early experiences on his grandparents’ Iowa farm, aligns with the chef’s career-long dedication to quality.

Since launching Crossbuck Cattle products, including sausages, tallow, and various cuts, the response has been overwhelmingly positive. “Texas has responded,” says McLaughlin, noting that Crossbuck’s products have sold out multiple times at their BBQ location.

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