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Are You Looking For Good Beef?

We are a family owned and operated Farm-to-Table ranch located in the rolling hills of Texas between Austin, San Antonio, and Houston.

Choices - We will work with you to select the cuts that work best for your menu.

Ranging from a full-beef to a single quarter we can design a cut sheet to fit your preferred cooking method. (e.g. Crock Pot slow cooking or Outdoors on a stick burner)

  • The Chuck. The chuck of a cow offers the ultimate balance of tenderness and flavor. Located in the shoulder region, this cut encompasses various muscles that work hard during the cow's life, imparting a unique texture and taste profile. Its marbling, the interplay of fat and lean meat, gives it a distinctive succulence when braised or slow-cooked to tender perfection.
  • The Rib. The rib section of a cow is the most savory part of the animal, situated between the chuck and the loin. It extends from the backbone to the breastbone and includes the ribs themselves along with the surrounding muscles and fat. Key components of the rib section include: Rib Bones, Ribeye Steak, and Prime Rib. Overall, the rib section of a cow represents a culinary treasure trove, offering a variety of cuts that cater to different cooking methods and preferences, all while delivering on taste, tenderness, and richness.
  • The Loin. The loin section of a cow is highly prized for its tenderness and premium cuts. It extends from the upper part of the backbone to just behind the ribs and includes some of the most sought-after cuts of beef. Some of the popular cuts include the:Tenderloin, Sirloin, Porterhouse and T-bone, and the Ribeye Steak. Overall, the loin section of a cow is celebrated for its premium cuts that cater to discerning palates seeking both tenderness and flavor. It represents a cornerstone of high-quality beef cuts, making it a favorite among chefs and steak enthusiasts alike.
  • The Round. The round is located at the rear end of the cow, just above the hind legs. It includes several muscles that are relatively lean compared to other cuts, as they are used for walking and standing rather than supporting weight or extensive movement. When butchering, the round is typically divided into different cuts such as top round, bottom round, and eye of round. These cuts are popular for their versatility in cooking, often used for roasts, steaks, and other preparations requiring lean meat. Due to its position and muscle usage, the round tends to have less fat and connective tissue compared to cuts from the front of the animal, making it suitable for dishes that benefit from lower-fat content or quick cooking methods.

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Our Barns

  • Michalke
    Lorene Farms, LLC
    1100 Michalke Rd.
    Schulenburg, Texas 78956
  • County Line
    Tres Brisas Ranch
    County Line Rd.
    Schulenburg, Texas 78956