The “Yellowstone” universe has found its way from Montana’s fictional Dutton Ranch to Fort Worth’s very real Stockyards district. When Taylor Sheridan acquired Cattlemen’s Steakhouse in June, he brought more than Hollywood capital to the 1947 institution. He carried the dust of his own 266,000-acre Four Sixes Ranch, the scent of Texas sage, and a vision that transforms beef from commodity to story. The Hollywood writer-producer joined partners David Glasser and Dan Schryer in purchasing the iconic steakhouse, while original co-owners Marti Taylor and Larry Heppe remain as guardians of its cowboy soul.
Ranch-to-Table Takes Center Stage
Sheridan’s Four Sixes Ranch in Weatherford now supplies the marbled centerpieces that sizzle across Cattlemen’s grills. Each cut carries the mineral taste of Texas soil and the patient work of generations who understood that great beef begins with great grass. Brandon Hurtado of Hurtado Barbecue calls it “some of the finest beef I’ve ever tasted,” and when a pitmaster stakes his reputation on such words, the steaks speak louder than marketing. While many iconic steakhouses from the 1970s couldn’t adapt to changing tastes and faded into memory, Cattlemen’s endures by embracing both its roots and evolution…