Grassfed Ground Beef

The one you buy every week. It should taste like something.

Ground from cattle raised on pasture and finished there, which is where the deeper, earthier beef flavor comes from. Ground at 90/10, lean enough that you are not pouring half the pan down the drain and fat enough that a burger still holds together. You get a 1 lb pack, vacuum-sealed and frozen.

Why You'll Love It:

• Richer, Beefier Flavor: A more natural, earthy taste than what a grain-finished animal gives you.
• 90/10 Lean: Enough fat for flavor, not so much that the skillet fills up.
• One Pound Packs: The size almost every recipe is already written for.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Rotationally Grazed: The herd moves across fresh pasture instead of sitting in one place.

How to Cook:

• Thaw: Overnight in the refrigerator. A 1 lb pack thaws through by morning.
• Burgers: Handle it loosely, thumbprint the center, and grill hot. Pull at 130°F to 140°F.
• Watch the Clock: Lean grass-fed beef cooks faster than what you are used to. Check it early.
• Skillet: Brown over medium high. At 90/10 there is little to drain, so build the sauce right in the pan.
• Add a Little Fat: A spoonful of tallow or butter in the pan keeps burgers and meatballs juicy.

Contact:

Questions about this product?
We're happy to help. Call us, text us, or send us an email, whatever works best for you.