Laney Family Farms

e are Scot, Irene, Hanna and Ryan Laney and we believe in Oregon food. 

Why Dry-Age?

It's simple: we whole-carcass dry-age our beef because it is the best way to ensure robust, sophisticated flavor. Our beef hangs at our USDA processing facility, Mt. Angel Meat Company, in a temperature and humidity-controlled environment. After 14-21 days, it is then processed into whole/half/quarter beef, subprimals, and our Black Label ground beef.

Mass-market beef producers have convinced shoppers that bright red meat is best. This is because dry-aging takes more time and more money. Dry-aged beef is a richer color, with a decadent flavor.

We are Oregon's only all-local, dry-aged beef purveyor.