Where once stood rows of nodding pump jacks, now black cattle serenely graze the hill pastures along a boundary river. 

In 1922, pungent earthiness and industrial grit filled the air after Edgar B. Davis discovered the oil field 50 miles south of Austin, Texas. 

Five years later, driven by providential faith in a vision of sustainable agriculture and community empowerment, Davis put up a million dollars from that flow to establish the Luling Foundation. 

After nearly a century, that vision still perseveres. 

“It’s just so encouraging. Whenever you see true faith in action, it’s infectious,” says Bonnie Dredla, office manager at the Foundation in Luling, Texas.

Davis foresaw a demonstration farm to teach diversity beyond cotton toward more sustainable practices in Caldwell, Gonzales and Guadalupe counties and beyond. 

Many facets of agriculture have been explored, but cattle now form the core. 

Herd manager Michael Kuck says today’s Foundation cattle were bred to offer multiple traits that help deliver profit in the pasture and enjoyable beef for the consumer. It’s more than genetics, he says, noting a holistic approach that encompasses care for the land and animals.

“We have to take care of nutrition, we have to take care of genetics, we have to take care of the environment they live in every day,” Kuck says. “We have to treat them well so they treat us well.”

Underscoring wider collaboration, Dredla says Foundation success “takes a group effort in all facets.” 

An enduring focus on quality and unwavering commitment to hospitality and education earned the Luling Foundation recognition as the 2024 Certified Angus Beef (CAB) Progressive Partner, awarded at the brand’s Annual Conference in September.

Quality driven

In response to the rising demand for high-quality beef, the Luling Foundation strives to exceed consumer expectations by delivering the best in its freezer beef program. 

“Whenever you’re doing the basics and you’re producing a quality product, you’re going to continue to have business, you’re going to continue to have customers, you’re going to continue to have happy people,” Dredla says. 

Focusing on carcass genetics, the Foundation enhances weaned calf value from the commercial herd using genetics from its registered Angus herd and CAB programs like Targeting the Brand™.

Although the cuts aren’t labeled as CAB locally, the Luling commitment to excellence ensures satisfaction. 

“When you have a quality product, it’s going to sell itself,” Dredla says.

Positive feedback and repeat business validate the dedication, Kuck says. It also motivates Foundation staff to share strategies for enhancing beef quality with fellow producers.  

Foundation Chairman Gary Dickenson says the focus on premium beef brands helps producers make more profit from their herds.