Ground Beef

What it’s good for:

Brown it for tacos for that good caramelization that stays moist. Form it into burger patties and toss them on the grill. The fat content means they won’t dry out or fall apart. Simmer it into tomato sauce for spaghetti or lasagna. Mix it with seasonings for meatballs or meatloaf. Make chili, nachos, shepherd’s pie, whatever your family’s asking for. 

It’s versatile, which is the whole point. Looking for an easy weeknight recipe? Try our 2 Coots Ranch Inside-Out Burgers recipe. You’ll have it on repeat, we guarantee it. 

Here’s what you’re getting: 

Our ground beef has full flavor. Why’s that? That's because they’re pasture-raised, eating a lot of forage from day one (they only get grain for the last few weeks). This adds the marbling and rich beef flavor most people expect without any of the feedlot nonsense. 

What’s even better? That life on pasture means you’re getting better nutrition 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 grain finishing also means better browning in the pan and meat that holds together for burgers or meatballs.

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 in the fridge for 1-2 days, or refreeze immediately if not using.