Randy W. Ball’s love for ranch life started early. Around seven or eight years old, he could most often be found on horseback—frequently riding a pinto named Pinto. Although not always his favorite horse, it was a horse, and in those days Randy tried to ride just about anything that had hair and could wear a saddle. Summers were spent outside, and it was often easier to count the days he wasn’t on a horse than the days he was.

That early connection to the land was shaped by deep family roots. Randy comes from a family ranch in Breckenridge, Texas, founded in 1873, where generations were raised on hard work, responsibility, and respect for the land. He later graduated in Riesel, Texas, from a small rural school with a class of just 29 students—an experience that reinforced the close-knit community values and work ethic that continue to define him today.

Tina (Peikert) Ball grew up in Houston, Texas, with strong family ties to Central Texas, particularly Fayette County. Visits to family in Warda, La Grange, and Giddings were something she always looked forward to. Those trips were centered around time together, the land, and meals where everything on the table came directly from the property—a true farm-to-table experience long before it was a trend. Her family’s background in cotton farming instilled a deep appreciation for hard work, stewardship, and the value of knowing where your food comes from.

Today, Ball Ranch reflects the combined heritage of both families—rooted in Texas history, shaped by generations of ranching and farming, and driven by a shared belief in faith, family, and hard work. It’s not just a place, but a continuation of a legacy that began more than a century ago.