Located an hour west of Fort Worth in the Cross Timbers Hill Country, Tounget Ranch is committed to regenerative ranching practices that restore soil health, promote biodiversity, and support a thriving ecosystem. Our operations are fully organic—we never use insecticides, pesticides, or herbicides—ensuring that our land, livestock, and products remain clean, sustainable, and in balance with nature.
We proudly raise premium Black Angus cattle, renowned for their rich marbling, tender texture, and bold flavor—the hallmarks of truly high-quality beef. Born and raised on our regenerative, fully organic pastures—free from insecticides, pesticides, and herbicides—our Angus thrive in the region’s ideal climate, diverse native grasses, and steady rainfall. This results in 100% grass-fed beef that’s not only deeply flavorful but also responsibly produced to enhance soil health and biodiversity.
Our beef is available in a variety of cuts, from juicy roasts to melt-in-your-mouth steaks, all prized for their buttery tenderness and natural intramuscular fat. Perfect for grilling, slow-roasting, or smoking with our signature ranch woods—Honey Mesquite for bold earthiness, Post Oak for a clean, balanced finish, or Pecan for a hint of sweet nuttiness—each cut delivers unmistakable Texas character.
As a family-owned operation rooted in tradition and integrity, we’re committed to raising cattle the right way—ensuring that every bite reflects the care, craft, and quality of the land we call home.
We grow Tempranillo vines, which are known for their early ripening and adaptability to a range of growing conditions, making them particularly well-suited to the Cross Plains region of Texas. Our area offers a unique combination of well-draining clay-loam soils, ample sunlight, and diurnal temperature swings—ideal conditions for cultivating premium Tempranillo grapes.
Handcrafted in the heart of Texas’ Cross Plains region, our Tempranillo reflects the strength and subtlety of the land it’s grown on. Our Tempranillo pours a rich garnet hue, offering aromas of ripe black cherry, dried fig, and subtle cedar, layered with earthy undertones of tobacco, leather, and vanilla from gentle oak aging. On the palate, it’s smooth yet structured—medium to full-bodied with refined tannins, bright acidity, and a lingering, elegant finish. This wine is a true expression of our land: bold, honest, and in harmony with nature. No synthetic chemicals, no shortcuts—just pure, Texas-grown character in every glass.
Honey Mesquite is a hardwood commonly used in smoking, particularly in Texas-style barbecue, known for its intense, earthy, and robust flavor that produces a heavy, bold smoke. It imparts a strong, slightly sweet smokiness with hints of tanginess, making it ideal for bold meats like brisket, beef, wild game, or heavily seasoned pork, but it should be used in moderation or blended with milder woods to avoid overpowering or bitter results. This wood burns hot and fast, providing quick smoke infusion, and is praised for its authenticity in Southwestern cuisine.
Post Oak is a favored hardwood for smoking, especially in Central Texas barbecue traditions, offering a mild, clean, and subtle smokiness that enhances without dominating the meat’s natural flavors. It has a neutral, slightly sweet profile similar to other oaks but milder than hickory, making it versatile for heavier meats like beef brisket, pork ribs, or sausage, where it provides even, long-burning heat and consistent smoke. Post Oak is often recommended for low-and-slow cooking due to its steady burn and minimal acrid taste, positioning it as a “go-to” wood for pitmasters seeking balanced results.
Pecan wood delivers a rich, sweet, and nutty flavor with a mild smokiness, adding a delicate warmth and subtle nuttiness that complements a wide range of foods. It’s less intense than hickory but more flavorful than fruitwoods, making it excellent for pork, poultry, brisket, ribs, or even fish and vegetables, where its oils infuse a smooth, Southern-inspired taste. Pecan burns cooler and slower, providing even smoke distribution, and is versatile for all-purpose smoking, often blended for enhanced depth.
We harvest pure, raw honey that’s a true reflection of our diverse landscape, drawn from the golden blooms of native Honey Mesquite trees and a bounty of local wildflowers, resulting in a light, amber-hued nectar with a harmonious blend of subtle floral sweetness, earthy undertones, nutty hints of young green almonds, and a mild smokiness that captures the essence of Texas terroir. Sustainably produced by our on-ranch beehives without any additives, this versatile honey shines as a natural sweetener for teas, glazes on grilled meats smoked with our ranch woods like Pecan for added nuttiness, pairings with robust Tempranillo wines, or drizzled over fresh cheeses—offering not just exquisite flavor but also health benefits from its antioxidant-rich, protein-packed profile, all while supporting local pollinators and our family-owned commitment to regenerative practices.