Cat Spring Beef feeds our family and we take pride and find value in you allowing us to help you feed yours.  Our family controls the process from conception to packaging to create a healthy premium protein option for your table.

Cat Spring Beef located in Downtown Cat Spring is owned and operated by the family of Ryan and Carla Reichardt.  We are assisted in the cattle production by the Russell Reichardt Family and partnered for retail sales with Renaissance Chicken owned by Camille Kenney also of Cat Spring.  The Reichardt Family maintains ownership of and preserves many properties from the original settlement of Cat Spring where the first and oldest Agricultural Society was form in 1856.  Land stewardship, historical perservation and agricultural production are all still thriving in Cat Spring 163 years later and very important to our family.  The Reichardt brothers, Ryan and Russell started Reichardt Cattle Company 20 years ago and have grown to a nearly 400 head in the cow/calf operation.  Ryan and Carla assisted by Gwen Reichardt also operate and maintain several historic properties with Cat Spring Bed and Breakfast.  The Strauss Haus and Almita House are available for rent through Air B&B also located in Downtown Cat Spring.   Ryan and Gwen also operate Reichardt Construction, LLC which shares offices with Cat Spring Beef.

Cat Spring Beef uses a rotational grazing system to grass fed and grass finish all our steers.  All our products are healthy, antibotic free and truly pasture raised.  The difference you will find with Cat Spring Beef compared to pther grass fed produers is our quality.  These aren't just any old cows!  The Reichardt Family already known in the area for fancy cattle and due to the size and volume of our herd along with the strict selection requirements for steers only approximately the top 5% of the calf crop is used for Cat Spring Beef.  Our methods of selecting and controlling the process from bull selection to retail sales creates a premium beef product and takes typically 28 months.  We prefer to process our steers at an age of 14-16 months when they have reached 800-900 pounds and they are all dry hung aged for 15 days before packaging.  Our labels are Texas State certified and all processing is USDA inspected.  It is a premium product that requires a premium price to cover costs.  Our family finds the full value in the trust of knowing exactly what is on our table!