Get ready to savor the future of BBQ like never before. Chef Pitmaster Tim McLaughlin, on a mission to make “Dallas BBQ” a household name nationwide, proudly introduces his groundbreaking venture: Crossbuck Cattle Co. This innovative Texas cattle ranching program is dedicated to producing the most mouthwatering, top-quality beef you’ve ever tasted.
At Crossbuck Cattle Co., it’s all about raising “happy cows” from day one at the beautiful KV Ranch in Clifton, Texas. These cows roam freely in a stress-free, natural environment, with every detail meticulously planned to ensure their comfort. We’re talking plenty of shade, clean and fresh water sources, access to scratching brushes, and effective fly control. As McLaughlin puts it, “It’s more than just a feeding program—it’s about creating the perfect environment for our cows because happy cows make happy beef.”
But let’s not forget the heart of the program: the feeding process. These cows start off grazing freely on open pastures, nourished by their mother’s milk. Once they’re weaned, they move to a sustainable pasture, where they enjoy a carefully balanced diet of natural grass, hay, and grain, all designed to develop that perfect fat content. And here’s the kicker—no growth hormones are ever used. This ensures that every bite of beef is as natural, healthy, and delicious as possible.
With over 20 years of experience as a Chef and Pitmaster, plus credentials as a graduate and former professor of the prestigious Le Cordon Bleu Culinary Arts Program, McLaughlin knows meat like no one else. He’s a master of flavor profiles, and with Crossbuck Cattle Co., he’s not just sourcing top-tier beef—he’s creating it. From marbling to coloring to texture, every detail is perfected to deliver an unrivaled beef flavor.
And here’s a little-known fact: McLaughlin comes from the legendary Dingman family of Houghton, Iowa. His grandfather, Bernard Dingman, and great uncle Joe Dingman, were featured in a 1958 Time Magazine article for selling a twelve-ton load of prime-fed Aberdeen Angus steers for a whopping $9,492.60.
“I spent my summers on my family’s farm in Iowa, and while I’m not a cattle farmer, I have a deep respect for the hardworking ranchers who sustain our nation’s food supply,” says McLaughlin. “But for me, it wasn’t enough to just buy great beef—I wanted to be part of creating it, ensuring it’s wholesome, locally-grown, and downright incredible.”
Right now, you can get your hands on Crossbuck Cattle Co. raw beef in limited quantities at McLaughlin’s restaurant in Farmers Branch, TX. The availability and variety of cuts are set to expand in the coming months. Plus, Crossbuck BBQ is featuring this exceptional beef in their menu items and specials. And don’t miss out on their rich, flavorful smoked beef tallow—another by-product available for sale at Crossbuck BBQ.
Get ready, because Crossbuck Cattle Co. is about to redefine what great beef truly means.
