Our History
Ranching with Purpose
Old 39 Farm to Table has been raising cattle in the heart of Texas for over eight decades. As a family-owned, veteran-operated ranch, we’ve passed down generations of ranching knowledge, blending time-honored practices with modern care to produce Wagyu and Premium Angus beef that reflects everything we believe in: quality, transparency, and integrity.
From pasture to plate, our process is simple. We raise and finish every animal ourselves, right here in Texas. There are no shortcuts, no middlemen, just a deep respect for the land, the cattle, and the people we serve.
A Look Back at Texas Ranching
Texas has shaped the American cattle industry for centuries, and that legacy lives on in every cut we produce. Here's how it all began:
1600's
Early Beginnings
Spanish settlers introduced hardy cattle, ancestors of the Texas Longhorn, suited for survival in the rough Texas terrain.
1800s
The Rise of the Longhorn
The iconic Texas Longhorn became the backbone of the beef industry, adaptable and disease resistant and ideal for the open range.
Post-Civil War
Legendary Cattle Drives
Cowboys drove herds north along trails like the Chisholm Trail, establishing Texas as a major player in the national beef trade.
Late 1800s
Innovation Through Breeding
With the introduction of breeds like Angus and Hereford, ranchers began focusing on meat quality, including better marbling, tenderness, and consistency.
Modern Day
A Global Standard
Texas remains the top beef-producing state in the U.S., where tradition meets innovation through sustainable practices and advanced breeding.