We have our entire farm--about 80 ares of open ground--entirely dedicated to pasture. We mob graze, holding our cattle in high density per acre and rotating them into fresh paddocks often, typically each day. This method, which replicates the way large herds graze in the wild, is intended to improve the vitality of the soil and encourage the native seed bed while inspiring the cattle to eat more forage.

During four months of winter, we feed hay while continuing to move the herd across the landscape. They are never in a barn or barnyard.

We do not breed, choosing instead to buy yearling calves from other farms. Those yearlings are about 500 pounds when we put them on our pasture, where they will remain a full two years. By then they weight 1100 to 1200 pounds and are ready for harvest.

We do not use sub-therapeutic antibiotics, hormone growth treatments, and use no chemicals on our property. 

We are happily transparent. If you would like a tour of the farm, please contact us to arrange a time.

Our animals are processed at Olde Village Meats, a family-operated state of Ohio inspected facility located in Frazeysburg Ohio. Our meat is dry aged 10-14 days before being butchered, at which time it is vacuum sealed and flash frozen. We store meat in commercial freezers at our farm, and retail individual cuts weekly at the Worthington Farmers Market. That market is year-round!

We are members of OEFFA, and have given a number of OEFFA conference workshops concerning the production and marketing of grass fed beef.

We think you will agree that the 100% grass fed beef we produce is as good as you can find anywhere.

If you have questions about how we farm, please contact us.

Thanks for your interest and support,

John Wiley

Up the Lane Farm

Johnstown Ohio