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.
Like Izzy’s Steakhouse in San Francisco, which recently proved that thoughtful renovations can honor legacy while attracting new generations, Cattlemen’s balances preservation with progress. The restaurant maintains its weathered leather atmosphere while extensive renovations unfold like a careful restoration of vintage sheet music. New additions include expanded dining areas, a full bar, event spaces, an outdoor patio where Texas stars shine unfiltered, and a live music stage that promises to echo with fiddles and steel guitars.
These upgrades preserve the steakhouse’s Western heritage while introducing amenities that modern diners expect. For visitors, the Fort Worth Stockyards provide a historic backdrop that amplifies the restaurant’s authentic cowboy spirit.
Exclusive Cattlemen Club Launches
The most theatrical addition emerges through a hidden elevator, rising like a plot twist in one of Sheridan’s scripts. The Cattlemen Club offers members-only access to a space where exclusivity meets Western hospitality. Individual memberships cost $3,000 one-time, while corporate packages run $9,000 annually for four members.
The acquisition brings national attention to Fort Worth’s dining scene while supporting local beef producers who measure success in generations, not quarters. Sheridan’s vision transforms Cattlemen’s from neighborhood steakhouse into destination restaurant, where Western authenticity meets Hollywood storytelling in the heart of cattle country that shaped both Texas and the American imagination.
