The story
Cattleack Barbeque started as a small catering spot and retirement project for Todd and Misty David. They opened one day a week for lunch so customers could taste the food. Word spread, demand grew, and in 2023 Todd sold the business to longtime employee Andrew Castelan. Today, under Andrew’s ownership, Cattleack has become a North Dallas barbecue destination built on an uncompromising dedication to the craft.
The focus is simple: high-quality smoked meats honoring the great Texas BBQ tradition. Cattleack proudly uses Akaushi Wagyu beef from Heartbrand Ranch and Duroc pork—because great barbecue begins with great cuts of meat. No shortcuts, no compromises. Just low-and-slow smoking that yields tender, rich, deeply flavorful results.
The brisket is the obvious starting point. The ribs are non-negotiable. But the menu goes further: pulled pork, house-made sausage in three varieties (Original #17, Hatch Chili & Cheese, and Spicy Texan), Wagyu bologna, and whole hog pulled pork. Signature sandwiches include The Toddfather—brisket, pulled pork, sausage, homemade slaw, and BBQ sauce—and the Four Horsemen, which adds a pork rib. Sides like burnt end beans, hatch chili mac & cheese, and Mexican street corn round out the meal. Save room for the house-made crack cake or banana pudding.
Cattleack is open Wednesday through Friday from 10:00 a.m. until the meat sells out, plus the first Saturday of each month. The line forms early, and it’s worth the wait. BYOB is encouraged.
Cattleack Barbeque’s reputation has earned it a spot on Texas Monthly’s list of the top 50 BBQ joints in Texas, and in 2026 it received a Michelin Bib Gourmand—an award that celebrates good quality, good value cooking. That recognition is a natural fit for a place that has been “Branded the Best” since day one, where every bite reflects the care and skill of a team that treats barbecue as a craft.
Recognition
Ambience
Details
Location
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