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. If you’re in the Boston area, head over to the Red House in Harvard Square to try the special ButcherBox Burger on the menu!

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.