ABOUT KLD FARM

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 Wife, Daughter, Son-in- law and Grandchildren. The beef comes from our farm. Our Pork, Lamb, Chicken, and Eggs, we source 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.

Pastured Pork: Joey Rittenberry (Rittenberry Farms) in Burna, Kentucky

Lamb: Joey Rittenberry (Rittenberry Farms) in Burna, Kentucky

Pastured Chicken: Grassy RidgeFarm (Isaac Stoltzfus) Herndon Kentucky

Eggs: Kentucky Farm Fresh. (Isaac Stoltzfus) Herndon Kentucky

The eggs and chicken 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 14-16 months old at slaughter and weigh between 1150 and 1300 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.

 
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