A family rooted in tradition
From the Founder: "Golla Meats was started with a simple goal — to make steakhouse quality beef accessible to the everyday consumer at a fair, retail-driven price. People deserve to experience truly great beef without having to choose between quality and value."
Golla Meats is built on generations of experience in cattle production, agriculture, and meat science. We are fifth and sixth generation cattle farmers and ranchers carrying forward a tradition of hard work, responsible animal care, and quality beef. Our experience extends beyond the ranch. One family member holds a Master's degree in Meat Science from Texas A&M University, another is pursuing a Master's in Meat Science, and a third is working toward a Bachelor's degree in Animal Science at West Texas A&M University. This combination of hands-on experience and education gives us a deeper understanding of cattle management and meat quality. At Golla Meats, we believe quality cannot be rushed. From raising and feeding our cattle to properly aging the finished product, every step is handled with purpose and patience. Raised with Purpose. Aged with Patience.
Six Generations One Standard
The Golla family has been working the land in Texas for over a century. What started as a cattle operation passed down through generations became something more. It became a deep, personal commitment to raising beef the right way, without shortcuts and without compromise.
For years, we watched the beef industry drift further from the farm and closer to the factory. Cattle raised in conditions that prioritized volume over quality and beef processed and shipped across the country before it ever reached a plate. We knew there was a better way because we had been doing it that way our whole lives.
Golla Meats was born to give consumers what they are desiring. We wanted to bring the quality we raised on our own ranch directly to families in Texas and beyond. There are no middlemen, no mysteries, and no compromises. Just great beef from people who care about every step of the process.
Every step handled with intention.
Raised on Texas Land
Our family raises our cattle on Texas pastures. We control the feed, environment, and care because that foundation makes great beef possible.
Harvested & Inspected
Every animal is processed under USDA inspection. We work with trusted local processors who share our standards for cleanliness, precision, and animal welfare.
28-Day Dry-Aged
Every cut, including our ground beef, is dry-aged for a minimum of 28 days. This concentrates flavor, tenderizes the muscle, and produces a depth of taste you simply can't rush.
Hand-Cut & Packed
Orders are hand-cut to your specifications and vaccum sealed to be keep fresh in the freezer all year round.
Delivered to Your Door
We deliver for free within 1 hour of New Braunfels, Texas. You place the order; we handle the rest.
The people behind every cut.
Golla Meats isn't a corporation; it's a family. These are the people who wake up early, work late, and put their name on every order that goes out the door.
Lexi Golla
co-owner & marketing coordinatorLexi Golla is the Marketing Coordinator for Golla Meats and a sophomore at New Braunfels High School. Growing up around agriculture, she has developed an appreciation for the livestock industry and enjoys helping share the Golla Meats story with customers. Outside of Golla Meats, Lexi has played volleyball for seven years through both school and club programs, experiences that have taught her the importance of teamwork, dedication, and hard work. She also shows commercial steers at the San Antonio and Houston livestock shows, further strengthening her involvement in agriculture and the beef industry. As Marketing Coordinator, Lexi enjoys connecting with customers, meeting new people, and helping showcase what makes Golla Meats unique. She is excited to continue growing with the company while helping customers learn more about Golla Meats and find the right beef for their table.
Levi Golla
co-owner & Ranch OperationsLevi Golla is a freshman at West Texas A&M University, where he is majoring in Animal Science and continuing his football career. As a sixth-generation farmer and rancher, agriculture has always been an important part of his life. He is currently pursuing his goal of becoming a veterinarian while continuing to build a future in cattle ranching. Throughout his academic career, Levi attended New Braunfels High School, Blanco High School, and St. John Paul II Catholic High School. He has been actively involved in 4-H and FFA for eight years, competing in the Jr. Commercial Steer Contest at both the San Antonio Stock Show & Rodeo and the Houston Livestock Show and Rodeo. His accomplishments include being named Grand Champion of the San Antonio Commercial Steer Contest and Grand Champion of the Houston Junior Fed Beef Contest. Football has also played a major role in Levi’s life since he began playing at five years old. As a co-owner of Golla Meats, Levi brings his passion for agriculture, livestock, leadership, and hard work to the family business. He hopes to continue growing within the cattle industry while using Golla Meats as a way to make a positive impact in his community and provide customers with high-quality beef they can trust.
Lane Golla
Founder & CeoLane Golla is a graduate student at Texas A&M University studying Meat Science, following the completion of his bachelor’s degree in Animal Science from West Texas A&M University. Throughout his academic career, Lane has been heavily involved in meat science, livestock evaluation, and agricultural education. He competed on the 2024 Meat Judging Team and the 2025 Meat Animal Evaluation Team at West Texas A&M University before transitioning into a coaching role with the Meat Animal Evaluation Team at Texas A&M University. His experience also includes working in the West Texas A&M Meat Lab and Beef Carcass Research Center, as well as serving as a teaching assistant at Texas A&M, where he assists students with livestock harvest, carcass evaluation, fabrication, and further processing. Lane has also been involved with educational and Extension events through both West Texas A&M and Texas A&M, helping communicate meat and animal science concepts to students, producers, and consumers.
A few things we won't compromise on.
A real person, every time.
Every order gets a phone call or an email from us directly
28 Day Dry-Aged
Every piece of beef is dry-aged for maximum palatability...even the ground beef
We know where it comes from.
No mystery supply chain. If you ask us where an animal was raised, we can tell you