During his formative years, Dillon James Kouf grew up on a farm, thereby instilling in him a strong, diligent work ethic. Following coursework undertaken at Marist College in Florence, Italy, he developed a passion for cured meats. Subsequently, he returned to the United States and continued his collegiate coursework at Montana State University in Bozeman. Upon completing his college education, Mr. Kouf decided to take ownership of his family’s farm, which was initially purchased by his parents, Jim and Lynn Kouf, in 1985. Since 2019, he has excelled as the co-owner of Double K Ranch in Darby, Montana.
Notably, Mr. Kouf’s property houses a ranch and a butcher shop specializing in farm-fresh Montana beef and pork. Likewise, he manages a deli in Missoula, Montana, where he sells a variety of hot and cold dishes, as well as a full breakfast and lunch rotation seven days per week. As co-owner of the business, Mr. Kouf has continued his family’s resounding legacy by supervising all business operations and overseeing a team of managers who maintain responsibility for the ranch, meat shop and deli. Impressively, Mr. Kouf focuses his attention on providing quality products, having infused his meat with traditional Italian ingredients and preparation. In this regard, Double K Ranch raises, processes, and converts its ranch animals into dry-cured salami, prosciutto, and products such as steaks, chops, burgers, and sausages.
While serving at Double K Ranch, Mr. Kouf is committed to promoting sustainable ranching practices, and he and his team seek to show society that responsible farmers can raise animals in an environmentally sustainable manner. To wit, Double K Ranch leverages alternative approaches to farming while maintaining its astute food quality, challenging the public notion of farming and its perception of conventional factory farms and commercial operations.
As a testament to its success, Double K Ranch has been honored with numerous accolades. In 2022, the ranch earned the Montana Meat Processors Association Award for its salami, having subsequently earned recognition with an award for its dry-cured Coppa from the American Association of Meat Processors in 2023. In the coming years, Mr. Kouf aims to franchise the business.