Latuli Beefs Up the Menu using its Own Ranch-Raised Cattle

Allison Knight will be the first to tell you she knew nothing about raising cattle much less building a meat program dedicated to great-tasting beef. 

But four years ago, when she became interested in opening her own restaurant, Knight was committed to having beef from her family’s own ranch on Latuli’s menu. That 4,000-acre ranch, Rafter K in Midway in Madison County, Texas, now supplies Latuli with the Denver Cut steak (from Ranch Cuts steak selections), hamburger for the popular Double-Double Burger, and tallow for deep frying. 

“Cattle side was initially a hobby at the ranch,” she said, “but we eventually shifted focus to raising cattle for the consumer.” 

That shift was a major learning curve for Knight. She threw herself into research, consulting with the Meat Science department of Texas A&M University on all aspects of commercial cattle (from simple considerations such as feed to more complicated aspects such as how to achieve better marbling). She also conferred with local experts: The beef from Knight Land & Cattle at Rafter K Ranch is butchered and graded by Felix Florez, a 30-year veteran of the restaurant industry who specializes in Texas-raised meats. 

Today, Rafter K’s beef program is overseen by ranch manager Leon Lewis who grew up on 6666 Ranch (Four Sixes Ranch), the legendary horse and Angus cattle ranch in Guthrie, owned by Taylor Sheridan, the creator of “Yellowstone.” 

As the Rafter K program broadens, more prime meat cuts will fill out the Latuli offerings. Knight also sees potential for Rafter K beef beyond Latuli. As the ranch grows its stock, don’t be surprised to see her family’s beef brand at farmers markets and eventually at retail. Knight now has beef in her blood. 

“I love knowing where food is coming from,” she said. “It’s part of what I enjoy and respect about the farm-to-table concept.”