Direct from the Farm
Jolie Lane is a small family owned farm in New Market, AL. We raise grass fed and grain supplemented cattle. Our cows do not receive any growth promoting antibiotics, hormones, or steroids. We pride ourselves on providing a natural low stress environment for our animals.
Jolie Lane consists of 42 acres. Our cows graze our pastures year round. We have 3 pastures that we rotate to prevent overgrazing in any one area. Our cows roam these pastures with our mini-donkeys. In the winter when grass becomes scarce, we supplement their grazing with hay, grain, and cottonseed. We are a small farm and therefore we focus on quality and the humane treatment of the cattle rather than quantity.
Our goal is to offer our community a healthy locally grown option to feed their families.
What We Offer...
We offer our cows as whole beef ($2500), half beef ($1250), and split halves ($650). Our prices include delivery to the processor as well as standard processing and vacuum packing. Special requests may incur additional charges from the processor. We use Street's Processing in Flintville, TN. We require a $150 deposit on your cow. You will be given the date of processing and then will be notified when ready for pick-up.
What You Need to Know...
When it comes to beef weights, there are 3 different ones of which customers should be aware. The first is “live” weight. This is what the animal weighed on the hoof, or when it was alive. The live weight for our cows usually averages between 1000 - 1200 lbs.
The next weight is “hanging” weight. This is the weight that the processor gives us after the animal has been taken back to the processing shop to hang. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. The hanging weight is usually about 60% of the live weight. So, a 1200 lb animal would have a hanging weight of 720 lbs (estimated). (A half share would then be 360 lbs, and a split half would be 180 lbs).
The last weight is the “final” or “take-home” weight. This is the weight of the meat that each customer will bring home. This weight is usually about 60-65% of the hanging weight. So for a 180 lb split half or quarter share, the final weight would be about 108-117 lbs (estimated). The weight is lost in 2 ways. About 4% is water weight lost during the 14 day period that the animal is hung (or “cured”). Then about another 30-35% is lost during the cutting process. Please be aware that the more boneless cuts requested by the customer, the lower the final weight. (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones).
How much will my cow weigh?
We consider our cows ready for processing once they reach 1100 lbs. They typically weigh between 1100 and 1200 lbs.
What is the average price per lb of the meat that I take home?
This will vary somewhat depending on the cuts that you select, but the average will be around $6/lb.
Do your cows receive steroids or hormones?
No, Our cattle do not receive antibiotics, growth promoting hormones, or steroids.
What types of cows do you raise?
All are beef cattle. We raise primarily black and red angus. We also raise a few charolais and herefords.
How are your cattle raised?
Our cattle are pasture raised. They are mostly grass fed. We do supplement non-medicated grain feed in the winter along with their grazing and local hay that we provide. Our cows are treated as humanely as possible. We let them graze in the pastures year round.
How much beef will I get?
A typical 1/2 beef (from a 1,000 ‐ 1,200 lb. live animal) consists of approximately 200 lbs or:
12-14 T‐bone steaks (3/4” thick) 10-12 rib steaks (3/4”)
8 sirloin steaks (3/4”) 8 round steaks (3/4”)
2 sirloin tip roasts (3 lbs.) 6 chuck roasts (4 lbs.)
4 arm roasts (3 lbs.) 2 rump roasts (3 lbs.)
8 packages of stew beef ( 1 lb.) 4 packages of short ribs (1.5 lbs.)
4 pcks of soup bones (1.5 lbs.) 80‐100 lbs. ground beef
Where will I store it all?
As a general guide, 50 pounds of meat will fit in about 2.25 cu.ft. of cooler/freezer space. The empty freezer compartment of an average‐sized home refrigerator will usually hold one-eighth of a beef (roughly 50‐60 lbs). Quantities larger than this will require a stand‐alone freezer or another refrigerator‐freezer. A stand‐alone freezer will usually store meat better because it has the capability to store meat at a colder temperature. Frozen beef will keep a very high quality for up to 12 months.
How long does it take to raise a cow?
Raising cattle this way takes time. It typically requires two full years to raise a steer or heifer that we feel is ready to be sent to the processor. A properly grazed animal not only means the meat will be more nutritious, tender, and flavorful, but it also fosters a genuinely sustainable agricultural environment. When you eat beef raised on our farm, you are getting a taste of the fertile landscape of our local foodshed.
Isn't it more convenient to buy at the store?
You will find once you become accustomed to having meat on hand, the “MOST” convenient source of meat is your own freezer.
I prefer buying Fresh Meat.
Freezing is nature’s best preservative for meat products. Meat that is vacuum‐packed and frozen at the optimal freshness will taste just as fresh as fresh meat cuts.
There are 2 simple ways to thaw meat: 1) Take meat out of the freezer and place in a refrigerator at least 24 hours in advance or 2) place vacuum‐packed meats in cool water and it will thaw very fast.
What if we don’t eat that much beef?
A family of 4 will get between 100 and 130 meals of beef from a half beef, 50‐65 from a quarter. Eating beef 2 times per week it will take a family approx 1 year to eat a half beef, or 6 months to eat a quarter.
What if I am vegetarian?
Our cows eat nothing but vegetables :)
What to Expect...
If purchasing a whole or half beef, you'll be able to select your cuts of beef. You'll need to select the types of roasts and steaks that you want as well as thickness and how you want your beef packaged (qty/pack). Pictures below are some examples of what to expect. In the freezer (19.6 cubic ft) is a 1/2 beef.
Around the Farm
Meet the Team
Jolie Lane is owned and operated by Lee and Amanda Smith (with help from our fathers, Joe Smith & Gary Solberg). We live on the farm with our two kids, who keep us extremely busy. We are both from the New Market - Hazel Green area. Amanda is a teacher and Lee is a manager at a local lumber company. We purchased our farm in 2015. It was a dream come true for both of us. We both grew up enjoying the outdoors and we wanted our kids to have some of the same experiences that we had. Please don't hesitate to contact us with any questions about the farm.
Emma & Andy