GRASS Finished Beef Patties

What it’s good for:

Toss them straight on the grill. No need to form patties or get your hands messy. The 1/3 lb size is a solid burger without being ridiculous. The fat content means they won’t dry out or fall apart. 

Cook them on medium-high heat, about 4-5 minutes per side for medium. Don’t press down on them with the spatula (that just squeezes out the juice!). Let them rest a minute after cooking before you put them on the bun. Serve with ketchup or whatever else you’d like. 

The difference you’ll notice? Clean, beefy flavor without any gamey notes. Good bite and texture too, not the mushy stuff you get from feedlot beef. 

Here’s what you’re getting: 

Our ground beef patties have full flavor. Why’s that? That's because they come from cattle that are pasture-raised, eating a lot of forage from day one all the way through. Grass-fed and grass-finished mean they never get grain. This gives you the clean, mineral-rich flavor that comes from a 100% grass diet. 

What’s even better? That life on pasture means you’re getting better nutrition like higher levels of omega-3 fatty acids from regenerative farming practices like rotational grazing. 

The 80/20 lean-to-fat ratio hits the sweet spot. Enough fat to keep things juicy and flavorful, but not greasy. The grass finishing adds a slightly different flavor profile that’s more earthy. Each patty is formed to hold together well on the grill. No crumbling or falling through the grates. We promise. 

How you store it: 

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you’re in a hurry (just keep it in the sealed package). Keep thawed ground beef patties in the fridge for 1-2 days, or refreeze immediately if not using. The patties are individually formed so you can pull out just what you need and leave the rest frozen.