In this file:
· How King Ranch went from just acreage to a big Texas brand
· King Ranch Texas Kitchen chef brings Texas history to new Ferttita restaurant
How King Ranch went from just acreage to a big Texas brand
Briana Edwards, Digital Contributor, KPRC/Click2Houston (TX)
October 15, 2020
Out in the southern deserts of Texas, King Ranch occupies 825,000 acres of land and is home to 35,000 cattle.
What once started as a cattle ranch has evolved to a major brand across the Lone Star State thanks to Captain Richard King’s vision and ability to seize on new business opportunities, according to the King Ranch website.
The ranch has become a major agribusiness expanding its interest in farming, luxury retail goods, and recreational hunting.
The King Ranch logo is recognizable on F-150 trucks, leather goods and more.
Captain King’s legacy inspired his family to continue and grow the business, fostering a culture of uncompromising quality, stewardship, and authenticity.
Today, King Ranch manages multiple operations including ranching, farming, hunting and more...
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King Ranch Texas Kitchen chef brings Texas history to new Ferttita restaurant
By Laura Gillespie, Houston Business Journal
Oct 15, 2020
King Ranch Texas Kitchen, an upcoming restaurant from the Fertitta family and Kingsville, Texas-based King Ranch, is a nod to Texas history and its food, according to executive chef Carlos Rodriguez.
Rodriguez, a Landry’s Inc. veteran and also the vice president of culinary for Saltgrass Steakhouse and King Ranch Texas Kitchen, piled his menu at King Ranch high with steaks of all kinds. The menu includes USDA prime ribeye and prime New York strip, tomahawk steaks, wagyu surf-and-turf and a Texas Wagyu-X beef shank — 5 pounds of it, meant for sharing.
King Ranch itself isn’t providing the beef for the restaurant. Instead, the restaurant is sourcing from farms across Texas. For instance, Wagyu-X is a brand of beef available at several farms in Texas. However, King Ranch is providing antelope and quail as well as retail products.
This is the 15th or 20th iteration of the menu, Rodriguez said. Rodriguez visited King Ranch itself early in the year and got to stay at the farm, getting to know the brand better...
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