King's Command Meats was incorporated by Harvey Baer in 1966. Primarily a beef locker and meat cutting business in Ballard, Washington, we also produced raw processed meat for the Food Service market. Shortly thereafter, oven baked and flame broiled meats were introduced into the product line. Processed meat sales met with great success and in 1975 locker meats were discontinued. King's Command was fully dedicated to manufacturing, top quality pre-portioned, processed meats.

Seeing the need for further expansion, new facilities were built in 1990 and the plant and headquarters were moved to Kent, Washington. New equipment and the latest technology were utilized enabling King's Command to become a full-line processor of pre-portioned meat products. This included processed raw unbreaded and breaded meats, breaded deep fried meats, and oven baked and flame broiled meats.

Our name King's Command Meats was changed to King's Command Foods to reflect our diverse product line and to expand our customer base.

Little Luigi's Italian Foods, our Italian Division, was added to King's Command Foods to enhance our product base in 1993. This included adding pizza toppings, Italian meatballs, and Italian Sausage Hoagies for the foodservice and retail markets.

Our products are successfully marketed throughout the Foodservice, Healthcare, School and Retail markets. King's Command Foods is a leader in our industry committed to consistency, quality and competitive pricing.