Cattlemen’s Steakhouse opened in the Fort Worth, Texas, Stockyards in 1947 and is one of the neighborhood’s most iconic and visible destinations. The Stockyards has changed a lot over the past decades, drawing a bevy of new hotels and restaurants, but Cattlemen’s has remained an anchor for 78 years. It’s not going anywhere, but it is in the middle of some serious changes under new owner Taylor Sheridan.
The “Yellowstone” creator purchased the restaurant along with business partners David Glasser and Dan Schryer. They are outfitting Cattlemen’s with additional dining, bar, and event spaces, as well as an outdoor patio that measures more than 20,000 square feet and includes a stage for live music. One of the most talked about elements is the forthcoming Cattlemen’s Club, a members-only, 130-seat dining and social hub that’s only accessible via a private elevator. The renovations and members’ club are expected to be completed later this summer.
The Cattlemen’s Club is a new members-only club accessible via private elevator.
Cattlemen’s has stayed open to the public and maintained its staff during renovations. As a thank you to patrons — and a concession for any inconveniences caused by the remodel — the restaurant has been offering one complimentary dinner each week to a party that posts a video of their recent visit. The practice will continue until construction is completed.
Sheridan owns Four Sixes Ranch in Weatherford, Texas, outside of Fort Worth. It supplies prime beef to Cattlemen’s Steakhouse and a handful of other Dallas-Fort-Worth area restaurants, as well as S.W. Steakhouse at the Wynn Hotel and Resort in Las Vegas.
Beyond his ranch, “Yellowstone” and other Sheridan-run shows, including “Landman,” film in North Texas, so he has deep ties to the area.
“Fort Worth is a vital city to both our state and our nation,” Sheridan said in a statement. “It is where the West begins and where the cattle business was born. It is deserving of a gathering place for those who both shaped this city’s past and guide its future — where friendships can be fostered and formed, and the very best of this city can be celebrated.”
A new patio measures more than 20,000 square feet and has a stage for live music.
Sheridan’s goal is to maintain the core menu and preserve the guest experience as much as possible. That includes dining room art that pays tribute to the cattle industry, and grills that charbroil steaks over live oak in full view of guests.
The menu is centered around Four Sixes’ 28-day dry-aged steaks, but there’s a full section of appetizers, salads, and other proteins, like pork chops, catfish, and salmon.
The member’s club features a Western-inspired design that includes warm hickory woods, rich burgundy leathers, a copper bar top, and vintage-style light fixtures. The new patio features a stone fire pit and plenty of seating around the outdoor stage, plus a large television screen for sports.
Memberships are available for individuals as well as corporations, and they come with perks, including priority reservations at the steakhouse, VIP access to performances, members-only wine and spirits tastings, a boardroom for meetings and events, and invites to on- and off-site events.
