Cattlemen’s Steakhouse Menu — Taylor Sheridan’s Fort Worth
A Stockyards institution since 1947, bought and rebuilt by “Yellowstone” creator Taylor Sheridan — now serving steaks sourced straight from his own 6666 Ranch and a roster of named Texas and Midwest cattle operations.
A Fort Worth landmark since the Roach family opened it in 1947 — now owned by the man who put Fort Worth on television.
Jesse and Mozelle Roach opened Cattlemen’s in 1947, and it grew into a fixture of the Fort Worth Stockyards for over 75 years — Jesse later served on the Fort Worth City Council. In 2023, Taylor Sheridan — the “Yellowstone” creator, native Texan, and owner of the 6666 Ranch — quietly purchased the restaurant with business partners David Glasser and Dan Schryer through their venture SGS Holdings. The purchase went public in June 2025.
Previous owners Marti Taylor and Larry Heppe stayed on as part-owners through the transition — a detail the new ownership group has been explicit about, framing the change as continuity rather than a takeover.
The restaurant has also become a working part of Sheridan’s television business: it has served as a filming location for his series Landman, tying the dining room directly into the same media universe that built his ranching brand.
A multimillion-dollar renovation followed the purchase, reworking the bar, dining room, and event spaces, and adding an outdoor patio with a live-music stage — while the new ownership has repeatedly said the goal was to preserve what made the original restaurant work, not replace it.
From Ranch to Rail
Most steakhouses just say “Angus.” Cattlemen’s names the actual ranch, and the exact ounce, behind every cut on the board. Pick a source.
Taylor Sheridan’s own ranch, on his own menu.
The 6666 Ranch in northwest Texas is Sheridan’s own cattle operation, and its beef also supplies the Bowie House, Auberge Resorts Collection Fort Worth, and SW Steakhouse at the Wynn Las Vegas.
One ranch, three different steaks — from the everyday ribeye to the showpiece tomahawk.
Bosque Ranch in Texas supplies more cuts than any other single source on the menu, spanning both the Prime and Choice tiers.
Where the menu goes Wagyu.
Rosewood Ranch in Texas supplies the menu’s Wagyu skirt steak, the marbled, richer-eating option alongside the Black Angus lineup.
The Black Angus backbone of the steak list — including the signature porterhouse.
Three of the menu’s biggest cuts — including the tableside-carved 32-ounce porterhouse for two — are USDA Black Angus Choice beef from Dodge City, Kansas.
The lean, precise cut for people who want control over doneness.
Demkota Ranch in South Dakota supplies the filet, offered in two sizes depending on appetite.
The value-forward cut that rounds out the steak list.
Lime Springs, Iowa is the source for the sirloin, the most affordable steak on the current menu.
Ranch sourcing, cut sizes, and prices taken directly from the restaurant’s own published menu, current as of August 2026.
The Cattlemen’s Club
Alongside the public restaurant, Sheridan’s ownership group built a members-only club in the basement — a 130-seat social and dining space designed by Tyler Duncan of Duncan Design Group in Grapevine, built around a cowboy-heritage theme that extends the Stockyards setting rather than breaking from it.
The club opened in summer 2025 and sits at the corner of Exchange Avenue and Main Street — a location the ownership group has described as one of the most historic addresses in Fort Worth. It’s positioned as a private complement to the public dining room, not a replacement for it.
What Critics Said Then vs. Now
The clearest evidence of what changed under new ownership isn’t a press release — it’s how the reviews shifted.
“Decent,” but rough edges
Ahead of the ownership change, a Fort Worth Magazine review described the steak as serviceable but noted a gritty texture — a fair, unglamorous read on the restaurant before the overhaul began.
A kitchen that’s clearly improved
After the ownership and menu changes, Texas Monthly reported the kitchen’s quality had noticeably improved, with praise for both the food and the redesigned space.
Cattlemen’s, answered
Does Taylor Sheridan own Cattlemen’s Steakhouse?
Yes. Sheridan, along with business partners David Glasser and Dan Schryer, purchased Cattlemen’s in 2023 through their venture SGS Holdings; the deal became public in June 2025. Previous owners Marti Taylor and Larry Heppe remain part-owners.
Where does Cattlemen’s source its beef?
From several named ranches: Sheridan’s own 6666 Ranch in northwest Texas, Bosque Ranch and Rosewood Ranch in Texas, Black Angus beef out of Dodge City, Kansas, filet from Demkota Ranch in South Dakota, and sirloin from Lime Springs, Iowa.
How old is Cattlemen’s Steakhouse?
It was founded in 1947 by Jesse and Mozelle Roach and has operated continuously in the Fort Worth Stockyards for over 75 years.
What is the Cattlemen’s Club?
A members-only club in the restaurant’s basement, seating 130, with a $3,000 membership fee and a one-time $1,000 initiation fee. It opened in summer 2025, designed by Tyler Duncan of Duncan Design Group.
What are calf fries?
Fried bull or calf testicles — a long-standing Fort Worth Stockyards tradition that Cattlemen’s has served for decades and kept on the menu through the ownership change.
Where is Cattlemen’s Steakhouse located?
2458 N. Main St, Fort Worth, TX 76164, in the heart of the Fort Worth Stockyards near Exchange Avenue. Phone: (817) 624-3945.
Find it in the Stockyards
2458 N. Main St, Fort Worth, TX 76164
(817) 624-3945
Steakhouse · full bar · live music patio · private club
Reservations recommended, especially weekend evenings and during Stockyards events.
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