MEET YOUR BEEF FARMER
My name’s Ken Drinnon. A Tennessee native, I was raised on a small dairy farm in Russellville. I wouldn’t be honest if I didn’t tell you that, as a young man, I wanted to get away from farm life in the worst way, so I joined the service and ended up in Los Angeles, where I settled in, became a fireman… and a family man. I enjoyed living on the west coast, but as my children left the nest and retirement drew near, I wanted to be closer to my family, so I decided to return to my home state, and KLD Farm was born. I’ve been raising cattle here since I moved back in 1993.
THE KLD FARM
You’ll find my small family-operated farm nestled on 82 lush green acres of land along Turnipseed Road in Ashland City, Tennessee – part of the Petway Community, which is just a stone’s throw from downtown Nashville. I also lease an additional 60 acres of adjacent land to assure my cattle always have plenty of room to roam
Our farm is a small family farm. My help is my Daughter, Son-in- law and Grandchildren. The beef comes from our farm. Our Pork, Chicken, and Eggs are sourced from other local farmers. We sell at the Nashville Farmer’s market which allows us to have a farm collective. Each farmer has to submit applications and be approved by the Farmers’ Market. The Farmers that I source from are as follows.
Pork: Detweiler Meats, Crofton Kentucky
Chicken: Miller Poultry
Eggs: Kentucky Farm Fresh. (Isaac Stoltzfus) Herndon Kentucky
The eggs are from a group of Amish in Kentucky.
THE KLD DIFFERENCE
I raise Tennessee cattle and use absolutely no steroids, no growth hormones and no antibiotics of any kind. My cattle are never penned up but are always free to roam the farm with plentiful access to clean water, natural grass and hay. They pretty much have run of the place – just ask my granddaughter Hanna, who often helps wrangle up the most stubborn ones when they need to be inspected or rotated to another pasture.
To ensure a superior quality beef, my cattle are grass-fed and grain-finished, which marbleizes the meat for a distinctly heartier, richer taste. They will be about 16-18 months old at slaughter and weigh between 1200 and 1400 pounds. The beef is then dry-aged 14-18 days to make it even more tender and flavorful. All of my beef is USDA-inspected and I personally guarantee your satisfaction.
NASHVILLE ESTABLISHMENTS SERVING KLD MEATS
Porter Road Butcher | Green Door Gourmet | Henrietta Red | 8th and Roast | Delta 61 | Cafe Makai | The Electric Jane | Turnbull Provisions | Henley Restaurant | Milk and Honey Food Company
CHEFS: We would love to add you to our list!
