As a third generation butcher, Franklin Hall is a leader and innovator in the meat business. At a young age, Franklin worked summers in the family business and his passion for the industry emerged. Upon graduating from the University of Texas at Austin he committed himself to learning and growing the family business. In 1996, he purchased the business from his father.
Franklin is Past President and Chairman of the North American Meat Processors Association, a board member of the YMBL Sunshine Foundation and an advisory board member of Caritas of Austin.
Active in his family's business since childhood, Edward joined Lone Star Meats full-time in 2010, continuing the Lone Star Meats tradition that began over 60 years ago. Since then, Edward has played an integral part in growing Lone Star’s customer relationships across Texas.
Edward serves on the North American Meat Institute Board of Directors and earned a Masters of Brand Advantage designation from Certified Angus Beef®.
Established in 1952, Lone Star Meats is a family-owned, high-end meat company with a meticulous eye for consistency. Pursuing the best products, farms, and providers with a focus on the needs of our chefs, we work to create relationships so that we truly know the people we work with in every stage of the industry.
To deliver the highest quality products, we choose our farming partners with the scrutiny our chefs expect. As your partner, we work closely with you to provide access to the exact product you want—and deliver it when you need it. We look forward to joining your journey in creating the perfect menu.