Dos Lobos Ranch

Sanger! What a nice, cool morning to end September! Thank you all for coming out and supporting local producers. Many conversations were had today about people being fed up about where their meat comes from, what goes in it, and the ever-decreasing value of the product on the shelves in grocery stores. That's why small farms still exist. Thank you for your support! Rock on, Foodie Rebels. 🤘🤘

It’s market morning in Sanger! Find Dos Lobos Ranch at the Downtown Sanger Farmers Market today, Saturday, September 19, from 8 AM to noon at 307 Bolivar Street.

Come say hello, ask us about the ranch, and shop what we brought. If you placed a pre-order, we’ll have it ready for pickup. This is our final market date for September—we hope to see you there!

Small farm problems.

We're down to the last bit of beef from our June/July butcher run. We're so thrilled to have been able to sell so much so quickly, over 300 pounds worth!

But because we are a small farm focused on meat quality over quantity and because we don't have enough land to support more cattle specifically (we're only 10 acres), once we sell out of this beef, that's it for the year for beef until we take another steer next summer.

We simply can't support more cattle than what we have on such small acreage, even as a regenerative farm. We've had an amazing year of amazing grass (and the cows are fat!), but our land is still in the baby stages of regeneration. Maybe someday we can support more heads and can fill the beef pipeline.

That said, we get asked by just about every customer if we offer halves and whole sides of beef. Unfortunately, we cannot for the foreseeable future. Sure, I could go buy a bunch of steers and switch from a cow calf operation to a stocker operation, but then I would be foregoing the quality beef standards we've set for ourselves.

So the best I can do on the beef quandary is refer folks to other local farms. There is a list of places to check out on our website. Of course, I can't vouch for their quality, so buy at your own risk.

Until land prices get below a reasonable level (I can dream), there's no way we can grow our beef business without taking on huge amounts of debt. That said, we are also a debt-free operation. Our only outstanding debt as a small family farm is our mortgage... no car payments, no consumer credit debt, nada. That no-debt status gives us a decent leverage of cash flow to be able to operate. The farm is covering its own monthly operation costs and has been for a couple of years. Profits are minimal and usually cover the down months and our only down months are when we're sold out. Profit and growth come later. The farm will be closing in on our 4th birthday and going into year 5 in January 2027.

Now, what we CAN readily offer is pork. Pork is the engine that runs this farm. I know everyone wants beef (beef sells itself!), but our swine is divine! We're getting closer to a small pork restock in mid-October and another mid-February. Some very adventurous souls who have never bought cuts of pork from us before or have never tried Kunekune have been reserving half and whole hog shares from us and February/March shares are already starting to fill. We can't wait for y'all to finally get your long-awaited freezer investment! You're gonna love it... we sell out for a reason!

All this to say, thank you, Foodie Rebels for all your support. We wish we could grow faster, but we're stubborn on the debt thing and we're happy to refer you to other local farms for beef.

Rock on, Foodie Rebels. 🤘🤘

Sanger, we’ll see you this Saturday, September 19! We’ll be at the Downtown Sanger Farmers Market from 8 AM to 12 PM at 307 Bolivar Street.

Want us to bring an order for you? Pre-order from our current online selection by 8 PM Friday, September 18, and choose Sanger market pickup. This is our last farmers market of September.

Shop: https://doslobosranch.com/store

Two steaks from the chuck, two very different ways to enjoy Dexter beef. Denver steak rewards a hot pan and thin slices across the grain; chuck eye brings rich, ribeye-like flavor to a simple steak dinner.

Our first “Unsung Heroes of the Kitchen” guide explains how to cook both without overcomplicating supper: https://doslobosranch.com/blog/denver-steak-vs-chuck-eye-two-underrated-dexter-beef-steaks

Are You Team Bull or Team Corporate? 🐂💩

Welcome to our very own new merch line! Born out of our own realization that a bad day on the ranch is better than a good day in the corporate office, our motto between me and Farmer Richard became, "I'd rather deal with actual bu****it than that corporate bu****it."

Corporate bu****it—the polished words, empty promises, and meetings that somehow make a simple job harder. We’ll take the bu****it that actually adds value and helps grow good pasture.😏

That idea grew into three designs in our new Dos Lobos Ranch merch shop:

🐂 Actual Bull > Corporate Bull — the short version of our philosophy.

👕 I’d Rather Deal with Actual Bu****it — a vintage feed-store take on the same sentiment.

🪲 Dung Beetle Appreciation Society — a nod to some of the smallest, hardest-working members of the ranch crew.

Explore the collection at https://doslobosranch.com/merch. Merch orders are fulfilled through Printful on-demand, and shipped directly to your home.

Each merch item purchased goes directly into Farmer Richard's Corporate Escape Fund. 🔐

Which design are you ready to proudly wear?

Feed Team Bull.

On today's episode of It's Always Something. 😅

That's it. Thats the post. We popped a tired on the tractor. 🤣