The cut people buy most
Grass fed ground beef from one Arkansas herd.
Ground beef is the largest single share of any animal and the one most families cook the most. Ours is ground from cattle finished on our own pasture, not from trim pooled across a dozen farms.
Where most ground beef actually comes from
Commodity ground beef is a blend. Trim from many animals, often many farms and sometimes many countries, is combined to hit a target fat percentage. That is not a scandal, it is just how the system works at scale. It does mean nobody can tell you which animal is in the package.
Ours is ground from animals off this ranch. If you ask which pasture, there is an answer.
Cooking it well
Grass finished beef is leaner, and lean beef punishes a hot pan and a long cook. Use moderate heat, and pull it slightly before it looks done because it will carry on cooking. In chili, sauce or anything braised, none of that matters and the flavor is deeper than what you are used to.
Buying enough of it
Households that cook ground beef several times a week usually do better on a quarter beef, where you can ask for a larger share of the animal to come back as ground. You choose that on the cut sheet.
Questions we get
How lean is your ground beef?
It is ground from a grass finished animal, so it runs leaner than most store ground beef. Tell us how you want it and we will pass that to the processor.
How should I cook grass fed ground beef?
Lower heat and a little less time than you are used to. Leaner beef keeps cooking after it leaves the pan, so pull it a touch early.
How long does it keep in the freezer?
Vacuum sealed and held at zero degrees, ground beef is best inside three to four months for quality, though it stays safe far longer. See our guide on freezer life.
Tell me when ground beef is ready
Ground beef goes fastest. The list hears first.
We will tell you when beef is ready. Nothing else.