FOOD & BEVERAGE
How Triangle
CAME TO B
Triangle B Ranch raises the bar for customer service, and the best steak you will ever eat in your life.
F
ifteen miles north of Stigler, Oklahoma, nestled in the hills near the convergence of the Arkansas and Canadian Rivers, sits Triangle B Ranch. The ranch spans 2,200 acres and is home to more than 400 head of cattle — but not just any cattle. For 12 years, Don and Leah Brown, owners of Triangle B Ranch, have raised 100 percent fullblood Japanese
102 | Ranch House Journal
By Michael Catarineau Photos by Luke Neumayr
Black Wagyu and American Wagyu. “I was born in South Carolina and relocated to southern Oklahoma when I was in the third grade,” he said. Brown, now 62, grew up in South Carolina where his family had a row crop farm, funeral home and granite quarry. When he moved to Madill, Oklahoma, he spent much of his time around commercial cattle and ranch horses with his brother-in-law, Jimmy Herndon.
His Sunday school teacher, Gayle Buck, was like a second mother to him, Brown said. Through the Buck family, he was exposed to the show cattle side of the industry. Brown also says his ag teacher, Tony Kennedy, played a key role in his love of ranching and agriculture. “I always liked it,” he said. “I guess it was always in my blood.” After high school, Brown attended Southern Nazarene University in