Feasting on Agriculture -- Coming Home to the Louisiana Cattlemen's Kitchen

There’s something about the smell of beef sizzling on a grill that just feels like home.

At the Louisiana State Fair, that smell leads you straight to one place — the Louisiana Cattlemen’s Kitchen.

Now, there’s plenty of fair food to go around. You can find corn dogs, funnel cakes, and cotton candy on every corner. But for me, it’s always been the Cattlemen’s Kitchen that captures my heart — and my appetite.

This spot isn’t just another food booth. It’s a tradition. A mission. And for me, a piece of my own story.

I grew up showing Angus cattle and spent countless hours in and around barns just like the ones here at the State Fair. In 2004, I had the honor of serving as the Louisiana Cattlemen’s Association Queen, and I spent my fair share of days right here — behind the counter at the Cattlemen’s Kitchen — serving up ribeyes, potatoes, and sweet tea to hungry fairgoers.

Back then, I didn’t realize how much that experience would shape my life. That year, as the Cattlemen’s Queen, I made my debut on This Week in Louisiana Agriculture during “Beef Month.” I didn’t know it at the time, but that moment would set me on a path that led me to my dream career as a broadcaster — telling the stories of Louisiana agriculture every single week.

So when I stepped back into the Cattlemen’s Kitchen for this week’s Feasting on Agriculture segment, it truly felt like coming home.

The Louisiana Cattlemen’s Association (LCA) was founded in 1928 to represent and support cattle producers across our state — from small family operations to large ranches. Their mission is simple but vital: to protect the interests of Louisiana’s beef industry, promote beef to consumers, and ensure the next generation of producers has the tools and education they need to succeed.

The Cattlemen’s Kitchen is one of the LCA’s proudest traditions. Since the early 1970s, volunteers from parishes across the state have gathered at the fairgrounds to cook up their famous ribeye steak dinners — and every cent of profit goes right back into supporting the industry.

Through the Louisiana Cattlemen’s Foundation, the kitchen helps fund college scholarships for young people pursuing agriculture degrees, as well as provide in disaster relief for ranching families facing floods, hurricanes, or drought.

During our visit, Louisiana Cattlemen’s Association President Jared Daigle told me that in recent years they’ve awarded as many as twenty scholarships in a single year. And longtime volunteers like Calvin LeBoeuf shared stories of the early days — when the “kitchen” was just a tent on the fairgrounds and the steaks were cooked over open flames.

The Cattlemen’s Kitchen isn’t just about raising money — it’s about raising awareness. Every plate served is a chance to showcase the quality and flavor of Louisiana beef, and to remind people that our state’s farmers and ranchers are producing some of the best beef you’ll ever taste.

Each steak, burger, and brisket sandwich tells a story of hard work, family tradition, and pride in the land. It’s farm-to-fairground at its finest — a living, breathing display of what makes Louisiana agriculture so special.

When visitors walk by, they may come for the smell, but they leave with something more: a connection to the people who make that meal possible.

As I stood behind the grill again — apron on, spatula in hand — it hit me how full-circle this moment really was. What started as a teenage dream in the show ring has become a lifelong passion for telling the stories of the people who raise our food.

And at the Cattlemen’s Kitchen, that story comes to life — one ribeye at a time.

If you’re heading to the State Fair of Louisiana, make sure to stop by the Cattlemen’s Kitchen.
Grab a steak, a brisket sandwich, or one of their famous house-cut fries — and know that with every bite, you’re helping promote Louisiana beef and support the next generation of cattle producers.