Story by Lucy Braddock
Do you know where your beef comes from? If you have ever taken a drive out of Ennis, heading southeast on Hwy 85 to Cedar Creek Lake, you have passed Rosewood Ranches. Located 13 miles outside of the city limits sits an oasis of Texas Wetlands, almost 2000 head of wagyu cattle and a family tradition of working the land. In the Spring we are also blessed with fields of bluebonnets and other Texas wildflowers.
Locally grown and Farm to Table products are widely popular and increasing as people educate themselves more on what they are eating. Small town businesses and mom & pop markets are making a comeback thanks to this new trend. Home Grown Market opened in March 2018 with a true connection between Rancher and Chef.
Home Grown Market is owned and operated by Chef Lucy Braddock who sources all of her beef from Rosewood Ranch. When you buy from her you will know exactly where your beef came from. Kenneth Braddock, Lucy’s father, has been the ranch manager for Rosewood since October 1985.
The spacious ranch expands over more than 10,000 acres. The fields raise thousands of cattle each year. Rosewood Ranches belonged to the late Carolyn Rose Hunt Family and has been in the Hunt/Sands family since 1858. About 7 years ago her grandson, Storm Sands, Kenneth and many other contributors set out to bring the Texas Raised Wagyu outside of family, who have had the pleasure of enjoying this great beef for almost 30 years.
Today Home Grown Market is one of 3 proprietary locations offering Rosewood Texas Raised Wagyu Beef. The Meat Shop on Lovers Lane in Dallas is co owned by Storm & Lowell Sands, Carolyn Hunt’s grandsons, and other partners. This Dallas location is operated by Chef Keith Browning. Another 3rdlocation in Bartonville, co-owned by Rosewood Corporate Chef Michael Scott, are the primary locations offering Rosewood Texas Raised Wagyu Beef in a retail setting. All three are owned and operated under separate parties, however like true farm to table/mom and pop markets we all enjoy working together to properly represent Rosewood Beef.
I was fortunate to become a part of the program from the beginning. Not only to be an assistant to who has now become the Corporate Chef for Rosewood Beef but to be a part of the legacy created and growth the Ennis ranch has had. I had the great pleasure to be born and raised at the ranch. Growing up there was amazing, and the only other thing better is watching my son grow up on the ranch 30 years later.
Checking cows growing up was always so much fun. Now looking back, I am amazed at the diligence of the cattle rancher. Getting up 3 or more times in a 12-hour evening to check cattle. On average at least 1600 mother cows are being watched over. Most of the year they are accompanied by their calf so the number is sometimes doubled. The tradition continues with my son, nieces and nephew. To be raised in the country on such a beautiful ranch, is truly indescribable. When you have a chance take a drive out to the country and watch the sun set and you will get some idea of why that is.
