Ground Beef

Ground Beef

Our finely-ground beef has a clean and robust taste, with a meat-to-fat ratio of 85% meat to 15% fat. Taken from the most flavorful sections of the animal, this beef features trimmings from the sirloin and chuck. It is versatile and cooks fast – perfect for quick weeknight dinners.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.