Ground Beef (GRASS Finished)

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.

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. It’s versatile, which is the whole point.

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 all the way through. Grass-fed and grass-finished mean the cattle 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 while the meat holds together well 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.