Sister ranchers from Liberty Hill open bed and breakfast
Jo and Meagan Gatlin are sisters who grew up in a ranching family in Liberty Hill. When their father retired a few years back the sisters took over, transforming the ranch with regenerative practices that prioritize soil health and treat animals respectfully.
I visited Gatlin Ranch recently and learned about this holistic method of producing meat.
In the 1980s, their father, Brad Gatlin, purchased land that runs along the San Gabriel River. He raised cattle and then brought the livestock to auction. His daughters helped out. As adults, Jo and Meagan presented ideas for a different kind of ranch life. After a bit of convincing, Brad supported the new fangled ways.
A cow’s natural diet is forage. The sisters’ initial step was dividing the land into smaller pastures for the cows to rotate through. Each heifer, cow, steer and bull has at least three to five acres to graze on. This cultivates the space for cattle to roam as they would in their natural practices.
The Gatlin cattle are descended from the original herd of 25 Angus and Charolais cattle purchased in 1995. They eat a special blend of Coastal and Klein grass in one area and then are moved to another to allow the first field to regrow. Cattle go to the river for water and roam freely, naturally tilling the soil with their hooves. Cow, deer, turkey and other species’ manure naturally adds to the soil composition.
A low stress approach is used in raising the cattle. Calves are raised alongside their mothers for six to eight months. Following their weaning, calves rotate pastures with the rest of the herd. Finishing, when a cow gains its final weight, isn’t accomplished until 26 to 32 months of age. A longer life means more mature meat and enhanced flavor.
Steers are moved to a smaller pasture to minimize muscle stress while maximizing weight and marbling.
Jo and Meagan started selling their meat at a time when consumers were choosing local, grass fed beef. They discovered they could instill respectful animal practices and regenerate their land to ensure its prosperity for generations to come. The Gatlins now have 300 acres and rent another 4,000 acres on seven other ranches.
Jo went to college with plans to become a professor. Drawn back to the ranch, she used her acquired research skills to learn about regenerative farming. Meagan graduated from the Texas A&M veterinary program and is now at vet school in Amarillo, focusing on rural animal care. Meagan was introduced to and follows ideas proposed by Mary Temple Grandin, a prominent proponent for the humane treatment of livestock at slaughter.
I thoroughly enjoyed breathing in the fresh air and scenery as happy cows wandered over to greet me. The Gatlin's enthusiastic, well thought out dedication to the health of the soil is impressive and their love of the animals is honorable.
A bit of ranch life can be experienced by all with the recent opening of the Gatlin Bed and Breakfast, located on the lovely and remote property at 4101 County Road 207 in Liberty Hill.
In the future, Jo and Meagan look forward to supplying area restaurants that are committed to high quality local beef from ethically raised cattle.
In my humble opinion, hamburgers made with Gatlin Ranch ground beef are simply the best. Gatlin beef can be purchased online at gatlinranch.com or at the Farmer’s Market at Wolf Ranch Saturday mornings 9 a.m -1 p.m.
dwyer@wilcosun.com