Nebraska's identity is inextricably linked to its cattle industry—a cultural and economic cornerstone that has shaped the state since territorial days. At KL Beef Co., this heritage isn't just acknowledged; it's actively lived through practices that honor tradition while adapting to contemporary challenges.
A weathered leather saddle rests on a stand in the corner of Kyle Lammers' ranch office. Unlike the polished display pieces found in themed restaurants, this one shows the worn patches and repairs of an item that's seen decades of actual use.
"That was my great-grandfather's," Kyle explains, running his hand along the tooled leather. "The story goes that he rode twenty miles through a blizzard to help a neighboring rancher whose cattle had broken through some ice. Different era, same values."
Those values—hard work, neighborliness, stewardship, and pride in producing quality beef—are as much a part of Nebraska's heritage as its expansive skies and rolling Sandhills. And at KL Beef Co., they're being preserved through practices that connect past and present.
Nebraska: The Beef State's Deep Roots
Before exploring how KL Beef Co. embodies Nebraska's beef traditions, it's worth understanding just how deeply cattle are woven into the state's identity.
From Territory to Cattle Kingdom
When Nebraska was still a territory in the mid-1800s, cattle were already essential to its development. The first significant herds arrived with settlers moving west, but the industry truly boomed after the Civil War when Texas Longhorns were driven north to Nebraska's lush grasslands.
"The timing of John Lammers' arrival from Germany in 1857 coincided with the early days of Nebraska's cattle industry," Kyle notes, referring to his great-great-great-grandfather. "He recognized the potential of this land for raising quality cattle."
By the 1880s, Nebraska had established itself as a cattle powerhouse. The construction of the Union Pacific Railroad created a direct link to eastern markets, and the emergence of Omaha as a major livestock processing center solidified the state's reputation as a beef producer.
Cultural and Economic Impact
Today, cattle production remains Nebraska's single largest industry. The state consistently ranks among the top beef producers in the nation, with more cattle than people—over 6.8 million head compared to about 1.9 million residents.
But the impact goes far beyond economic statistics. Beef production has shaped Nebraska's cultural identity, from its cuisine to its celebrations, from its work ethic to its land management practices.
"Being a cattle producer in Nebraska isn't just an occupation—it's a way of life that connects you to generations of history," Morgan Rhea explains. "There's a pride in continuing something that's been so fundamental to our state's development."
KL Beef Co.: Six Generations of Nebraska Cattle Tradition
Against this backdrop of Nebraska's beef heritage, KL Beef Co.'s story takes on deeper significance. Their journey from the 1850s to today parallels the development of the state's cattle industry itself.
The Cattle King of Cedar County
"John Lammers was known as the 'Cattle King' of Cedar County and was credited with being the first person to ship fat cattle in the area," Kyle explains, recounting family history. "He lived a joyful life, being married two different times and raising 20 kids before his death in 1897."
John's legacy extended beyond his cattle operation. He was an initial founder of Lammers Chapel (Immaculate Conception Catholic Church & Cemetery) in St. Helena, Nebraska—a testament to his commitment to building community alongside his business.
This blend of economic enterprise, family legacy, and community building established a template that subsequent generations would follow.
Evolution Through the Generations
Each generation of the Lammers family has adapted to the challenges and opportunities of their era while maintaining core traditions:
Second Generation (Early 1900s): Weathered the transition from open range to fenced pastures and adapted to the emergence of new breeding techniques.
Third Generation (Mid-1900s): Navigated the challenges of the Great Depression and the post-war economic boom, gradually modernizing equipment while maintaining traditional animal husbandry.
Fourth Generation (Late 1900s): Faced the farm crisis of the 1980s, which forced many family operations out of business but strengthened the resolve of those who survived.
Fifth Generation: Began implementing rotational grazing and other sustainable practices while maintaining the direct connection to their animals and land.
Sixth Generation (Today): Under Kyle's leadership, the operation has embraced technology and direct marketing while preserving the hands-on approach and quality focus that defines Nebraska beef production.
"Each generation has had to adapt," Kyle reflects, "but the core principles remain: take care of the land, raise healthy animals, produce the best beef possible, and plan for the next generation."
Traditional Practices Preserved at KL Beef Co.
While much has changed in beef production over the past century, KL Beef Co. maintains several traditional practices that connect them to Nebraska's beef heritage:
Hands-On Animal Care
In an era of increasing automation, the Lammers family maintains daily, direct contact with their animals—a practice that has defined Nebraska ranching since territorial days.
"We check our cattle every day," Kyle explains. "There's no substitute for actually seeing each animal, understanding their behavior, and spotting potential issues before they become problems."
This daily interaction creates a relationship between rancher and animal that industrialized production often lacks. It's a practice passed down through generations, refined by experience rather than delegated to technology.
Seasonal Calving Rhythm
The ranch maintains traditional spring and fall calving seasons, working with nature's cycles rather than attempting to override them.
"Our calves are born in two groups—spring and fall," Morgan explains. "This creates a natural rhythm to the year that connects us to the seasonal patterns our ancestors followed."
This approach contrasts with year-round calving systems often used in more industrialized operations and maintains a connection to the natural cycles that have always defined Nebraska ranching.
Dry-Aging Process
Perhaps no traditional practice better exemplifies KL Beef Co.'s commitment to heritage than their dry-aging process.
"Dry-aging was once standard practice for all beef," Kyle notes. "Today, it's increasingly rare because it takes time and reduces yield. But the flavor difference is remarkable—it's how beef is supposed to taste."
For a minimum of 14 days, beef hangs in carefully controlled conditions—a process that enhances tenderness and develops complex flavors. This method, largely abandoned by industrial processors, connects KL Beef Co. customers to the authentic beef experience that previous generations of Nebraskans enjoyed.
Knowledge Transfer Through Generations
Perhaps the most important tradition maintained is the transfer of practical knowledge from one generation to the next—not through textbooks or databases, but through direct mentorship.
"I learned to identify healthy cattle by watching my father and grandfather," Kyle explains. "They could spot a sick animal from a hundred yards away just by how it was standing or moving. That kind of knowledge doesn't come from a manual."
This apprenticeship model ensures that each generation benefits from the accumulated wisdom of those who came before—a tradition as old as ranching itself.
Nebraska Beef Traditions in Daily Life
Beyond production practices, KL Beef Co. embodies Nebraska's beef culture in daily life and community connections.
Family Meals and Recipes
In the Lammers household, beef isn't just a business—it's central to family traditions and celebrations.
"Sunday dinner has always been special in our family," Morgan shares. "There's often a roast in the oven while everyone's at church, and coming home to that smell is one of those traditions that connects us to generations past."
Family recipes have been passed down alongside ranching techniques:
- Grandma Lammers' Beef and Noodles: A hearty dish made with chuck roast, homemade egg noodles, and simple seasonings that has sustained the family through generations of Nebraska winters.
- Holiday Prime Rib: The centerpiece of Christmas dinner, prepared with a special seasoning blend that's remained largely unchanged for decades.
- Summer Grilling Gatherings: Where ribeyes and New York strips bring together extended family and neighbors in a tradition as old as Nebraska itself.
County Fair and Youth Involvement
Like many Nebraska ranching families, the Lammers actively participate in county fairs and support youth agricultural programs—traditions that have been central to rural Nebraska life for generations.
"Our summers are full of getting our show calves ready for county fair," Morgan explains. "Having animals of their own instills major responsibility in our kids from an early age."
This participation isn't just about ribbons or competition—it's about maintaining connections to the broader ranching community and passing knowledge to the next generation.
Community Support and Barn Raisings
The tradition of neighbors helping neighbors remains alive in Cedar County, with the Lammers both giving and receiving assistance when needed.
"When Kyle lost his arm at 13, the community rallied around us," Morgan shares. "Other ranchers stepped in to help with chores while he recovered. That's the Nebraska way—you help when help is needed."
This spirit continues today, with the Lammers participating in modern versions of barn raisings—helping neighbors rebuild after storms, pitching in during calving season when someone falls ill, or organizing support when tragedy strikes a farming family.
Preserving Heritage Through Direct Relationships
Perhaps the most significant way KL Beef Co. preserves Nebraska's beef heritage is through direct relationships with consumers—a return to how beef was sold for generations before the rise of anonymous supermarket meat counters.
Know Your Rancher, Know Your Beef
"For most of Nebraska's history, people knew exactly where their beef came from," Kyle explains. "They either raised it themselves or bought it from a neighbor or local butcher who could tell them which ranch it came from."
Through their direct sales model, KL Beef Co. is reviving this tradition of transparency and personal connection. Customers know not just where their beef was raised, but who raised it and how.
Educating the Next Generation
As fewer Nebraskans have direct connections to agriculture, KL Beef Co. sees education as vital to preserving the state's beef heritage.
"We love having families visit the ranch," Morgan shares. "Seeing children connect with where their food comes from—sometimes for the first time—is incredibly rewarding."
This educational component extends to their online presence, where they share not just products but stories and information about Nebraska's ranching traditions.
Reviving Traditional Butchery Knowledge
Through their relationships with local processors and direct conversations with customers, KL Beef Co. helps preserve knowledge about different cuts and preparation methods that might otherwise be lost.
"We often find ourselves explaining cuts that were common knowledge to our grandparents," Kyle notes. "Things like how to slow-cook a chuck roast or why certain cuts have more flavor. It's rewarding to see people rediscover these traditions."
Nebraska Beef Traditions on the Plate
The ultimate expression of Nebraska's beef heritage comes at the table, where KL Beef Co.'s premium cuts connect modern diners to flavors and experiences shared by generations of Nebraskans.
The Distinctly Nebraska Steak Experience
While every region has its culinary traditions, the Nebraska steak experience stands apart—characterized by generous portions, minimal seasoning to highlight beef quality, and appreciation for marbling and flavor over elaborate presentation.
"In Nebraska, the quality of the beef speaks for itself," Kyle explains. "Our dry-aged steaks honor that tradition. They don't need fancy sauces or marinades—just proper cooking and maybe a little salt and pepper."
This straightforward approach to premium beef reflects Nebraska's practical, quality-focused agricultural philosophy.
Traditional Cuts Making a Comeback
Through education and availability, KL Beef Co. is helping revive interest in traditional cuts that were once staples in Nebraska kitchens:
Chuck Roasts: Slow-cooked to perfection, these flavorful roasts were Sunday dinner standards for generations of Nebraska families.
Brisket: Though now associated with Texas barbecue, brisket has deep roots in Nebraska cooking traditions, particularly in communities with Central European heritage.
Bone-In Cuts: Ribeyes and T-bones with the bone intact—the way steaks were traditionally cut and enjoyed throughout Nebraska's history.
Organ Meats: Once standard fare on Nebraska farms where nothing went to waste, organs like liver and heart are available upon request for those looking to reconnect with traditional, nose-to-tail eating.
Seasonal Celebrations and Beef Traditions
KL Beef Co.'s offerings align with Nebraska's seasonal beef traditions:
Summer Grilling Season: Premium steaks for outdoor cooking—a tradition that brings Nebraska families together from Memorial Day through Labor Day.
Holiday Prime Rib: Available by special order for Christmas and other winter celebrations—continuing a tradition central to Nebraska holiday tables.
Fall Harvest Meals: Hearty roasts and ground beef for comforting autumn dishes that have sustained Nebraska farm families through generations of harvests.
The Future of Nebraska's Beef Heritage
As they look to the future, the Lammers family is focused not just on preserving traditions but on ensuring they remain viable for generations to come.
Adapting Traditions for Contemporary Challenges
"Honoring tradition doesn't mean refusing to change," Kyle emphasizes. "It means maintaining core values while finding new ways to express them in changing circumstances."
This philosophy guides KL Beef Co.'s approach to challenges like climate change, changing consumer preferences, and economic pressures on small-scale agriculture.
Preparing the Seventh Generation
Already, the Lammers children are being prepared to potentially become the seventh generation to raise cattle on this land—a remarkable continuity in American agriculture.
"They're learning not just how to work with cattle but why we do things certain ways," Morgan explains. "The values behind the practices are what truly preserve the heritage."
Inviting Others into the Tradition
KL Beef Co. recognizes that preserving Nebraska's beef heritage requires expanding its community beyond those who were born into ranching families.
"We want to invite people into this tradition," Kyle says. "Whether that's through enjoying our beef, visiting the ranch, or simply understanding more about Nebraska's agricultural heritage."
This inclusive approach ensures that the traditions remain living practices rather than museum pieces.
Experience Nebraska's Beef Heritage
For those interested in connecting with Nebraska's rich beef traditions through KL Beef Co.:
- Explore their premium dry-aged steaks to taste beef prepared in the Nebraska tradition
- Consider their bulk beef options for a connection to the traditional way Nebraskans purchased beef for generations
- Contact the ranch to learn more about their history or arrange a visit to see Nebraska's beef heritage in action
By choosing KL Beef Co., customers aren't just purchasing premium Nebraska beef—they're participating in a living tradition that has shaped the state's identity for over 160 years.
KL Beef Co.: Honoring Nebraska's beef heritage while nourishing its future—six generations and counting.