Johnny and Leslie are dedicated to raising quality beef and pork in an environment that is natural, stress-free, and loving. We spend time with our animals daily to ensure a stress-free environment that produces healthy stock, and safe pastures and barn spaces. We are constantly studying and implementing techniques to improve the quality of our meat and find efficient, sustainable methods to provide a better product year after year. We believe that love, proper nutrition, healthy pastures, and well maintained shelters produce happy, healthy animals.
Yes, we sell individual cuts of beef and pork. All of our freezer meat is USDA inspected and vacuum sealed for long lasting freshness. Contact us for a price list and follow us on Facebook.com/laneyfarmsllc for upcoming specials.
We raise our cattle in a natural, low stress environment.
All the calves stay with their mothers until they are approximately 5 months old.
The entire herd is on managed UF Riata Bahia grass pastures during warm weather and on a mix of planted oats, rye grass, and hay during the winter.
Only high quality, locally produced hay is used to supplement pasture grazing.
We do not use steroids, growth hormones, or animal by-products.
We only use antibiotics when recommended by our veterinarian.
We follow a veterinarian recommended immunization program.
Our cattle are raised on pasture and hay their whole lives and finished on grain. We believe that adding grain enhances the flavor of the beef and creates a more tender cut of meat.
On average, a 1200 lb steer will yield approximately 720 lbs hanging weight and approximately 500 + lbs take home meat. The type of cuts and whether they are bone-in or boneless will affect the final weight of individual cuts.
On average, you can expect approximately 170-200 lbs hanging weight for a whole hog.
Every 35 pounds of meat will require approximately 1 cubic foot of freezer space.
A half steer needs 8-9 cubic feet of freezer space.
A whole steer needs 16-18 cubic feet of freezer space.
You will need about 6-7 cubic feet of freezer space for a whole hog and 3-4 cubic feet of freezer space for a half hog.
Both pork and beef have their own separate cut sheet with a description of the cuts and directions on ordering. Click here for the Beef Cut Sheet and here for the Pork Cut Sheet.
Your steer will be delivered to the processor at your scheduled time.
The meat is dry-aged for 14 days, then custom cut, vacuum sealed, and frozen for freshness.
Once the beef is processed you will be notified and provided with a pick up date. We will pick your meat up from the processor and bring it back to the farm in Molino. YOU WILL NEED TO PICK UP YOUR MEAT THE DAY OF DELIVERY UNLESS PRIOR ARRANGEMENTS HAVE BEEN MADE AHEAD OF TIME. We have limited storage space.
You will receive your invoice which is due at the time of pick up. WE ACCEPT CASH OR CHECK. The price you pay per hanging weight includes transportation to and from the processor, the cost of your custom butcher fee, and vacuum sealing.
Once you have decided to try our Angus beef or pork, contact us to begin the ordering process.
We will let you know the approximate processing dates and approximate number of steers/shares available.
You will be notified when your steer will be processed and will be given a cut sheet to customize the cuts of meat for your order.
A $300.00 deposit is required to reserve your share and Full payment is due at the time of pick up.