Oreganic Beef Co.

In our fast-paced world, what we eat can easily become less about quality or flavor and more about convenience. Call us old-fashioned, but at Oreganic Beef, we think it shouldn’t be that way. When your food reflects a rancher’s hard work and sustainable practices over the generations, nothing comes close to the nutritional value or taste! This is what our grass-fed beef boxes are all about. 

But before we jump in on the amazing benefits of grass-fed beef, we’ll be straight shooters about this one. Grass-fed beef is more expensive (and with good reason). So if you’re looking for other options to compete on price, you’ll always find something cheaper. But if you care about the quality and the lifecycle of the food you eat, here are three reasons why a grass-fed meat box is worth it.

A Grass-Fed Beef Box Is More Expensive Because Higher Quality Meat Is Produced Slowly

There’s a reason fast food is cheap and the meal at a fine dining establishment is spendy. There’s a major difference in quality. So we won’t give you the runaround. When it comes to organic beef, you will pay more than commercially-raised beef. But you know the old saying: you get what you pay for. 

Organic grass-fed and finished beef take longer to raise than feedlot beef. In some cases, up to a year more of feeding costs, land maintenance, and caretaking to ensure the animal eats enough to reach its full potential. But with patience and a lot of labor, you get a superior product seasoned with the region’s flavors instead of an animal rushed through its lifecycle.

More Isn’t More When it Comes To Beef: Be Picky And Willing To Invest In What Is Good For You

Depending on your diet, you could eat meat once weekly or several times throughout the week. We’re not here to tell you what to do or how to eat, but we are interested in delivering the highest quality cuts of beef. 

We care about the people who consume our products. This means we focus on producing meat in smaller quantities because we understand that this is best for the animal and the end product. The American and global, diet concentrates a lot on large quantities of meat. While we are big proponents of animal protein, doctors recommend that lean, high-quality protein sources are the ticket to a healthier life.

A real upside to buying a grass-fed beef box is that you’re casting a vote for more humanely raised, higher-quality relationship to meat. 

Grass-Fed Beef Boxes Are An Investment Back Into Your Community

We all rely on farmers to eat. Buying your food more directly from producers is a vote toward keeping the good ones in business. While you might not have a grass-fed beef ranch out your back door, supporting ranchers and food growers is one practical way to keep access to high-quality, sustainably raised beef. 

So again, if you are looking for the cheapest ground beef at the store, it’s not from a grass-fed producer. The small guys, looking to compete with larger producers, will inevitably generate higher costs by not taking any shortcuts. And they will ask for more because of it.

For the Steak-Lover In Your Life, Choose Grass-Fed, Grass-Finished Oreganic Beef

At Oreganic, the quality of our beef speaks for itself. We are passionate about our high-quality products because we know that once you taste the difference, nothing will compare. 

 An organic grass-fed beef box isn’t just for the family. It’s meant for sharing, a date night, or as a surprise gift for that steak lover in your life. Bring your whole family into the slow, sustainably raised beef movement with an Oreganic flat steak box or melt-in-your-mouth Oreganic short ribs.

How long can I keep my beef in the freezer? This is a question we get a lot. From the moment you pull a steak from the freezer to that finishing garlic butter sizzle as it slips off the grill, get the most flavor from your frozen beef with these food preparation and storage tips. 

How Long Can Meat Be Frozen? 

Most of our cuts of beef, from steaks to roasts, keep nicely in the freezer for up to 12 months. For packaged ground beef, it’s closer to three to four months. Use this FDA refrigerator and freezer storage chart for safely storing all types of meat!  

But here’s the catch. Not all meat is vacuum-sealed or flash-frozen at the height of quality like Oreganic beef. So, if you stock your freezer with meat every six months to keep from making that extra trip to the grocery store, you’ll want to hear this. 

Which Is Best To Buy : Fresh Or Frozen Meat?

There is a common misconception about frozen meat. Maybe you’ve heard frozen meat is less fresh than the bright red-colored beef you see shrink wrapped on those styrofoam meat trays in the deli. But it’s not true! Meat that is vacuum-sealed, flash-frozen, and shipped is much fresher than the unfrozen steaks you see at the store. 

Unfrozen beef oxidizes faster than frozen beef

This is because, as soon as red meat is exposed to oxygen, the enzymes in the beef begin to break down. When fresh, unfrozen beef is in transit from the meat packaging facility to the distributor for sale in grocery stores, the clock is ticking on its “sell by” date.

Bright red meat doesn’t indicate freshness (and here’s why)

We’ll let you in on a little insider industry secret. Most grocery stores keep meat in-house between 10 to 14 days, during which the steak’s oxidation process is ongoing. That is why meat packagers often use an FDA-approved technique called modified air packaging. 

This is the practice of infusing oxidized meat (which inevitably turns greyish in color) with a mixture of gasses, including carbon monoxide, to change its color to a vibrant, attractive red. Yes, carbon monoxide: the same toxic substance found in cars and furnace exhaust! 

While consumer advocacy groups widely criticize the practice, it is still used by grocery store chains to make the meat appear artificially at peak freshness. 

Just say no to preservatives and buy flash-frozen beef 

How long can meat be frozen? Frozen meat, specifically Oreganic beef, which is individually vacuum-sealed and flash-frozen at sub-zero temperatures, keeps well for up to a year. In addition, flash-freezing prevents enzyme breakdown during transportation, eliminating the need for preservatives. 

Flash-freezing meat (in minutes rather than hours) keeps ice crystals from forming on the meat’s exterior. This prevents the meat from drying out and shields its juices from the effects of freezer burn. 

Flash-frozen beef keeps its same flavor profile as the day it was packaged. There’s no thick ice crust formation like what you see when you pull a forgotten item from the back of your freezer. 

What Causes Frozen Meat To Go Bad?

Frozen meat can go bad, but it’s usually due to an issue with packaging, storage temperature, or the age of items in the freezer. 

Spoiling From improper storage temperature

Meat can spoil in your freezer due to a power outage or electrical malfunction of your freezer. Your freezer should always be set to zero degrees Fahrenheit. If you notice that your freezer has experienced a power loss or reached a sustained temperature above 40 degrees for two hours or longer, be safe and throw everything out. Suppose your foods inside the freezer are still below 40 degrees. In that case, you can safely relocate the meat to another freezer. 

Freezer burn from packaging without a vacuum seal

Ever experienced those frustrating ice clumps inside your bags of frozen vegetables? Freezer burn is a common phenomenon for anyone with a freezer. But the good news is that proper packaging techniques for frozen beef will help the foods retain flavor and stop the invasion of ice crystals into your frozen foods. 

Freezer burn dries out food by drawing out its moisture and forming an ice mass outside the food. This leaves foods like meat more tasteless and dry when they are prepared. 

With Oreganic’s vacuum-sealed meats, as long as you keep the original packaging intact, you will never need to worry about freezer burn! Rest assured, your frozen steaks will stay as juicy and tender as the day they were packaged. 

Age of beef

We would like to tell you that all meat will stay fresh in your freezer forever. But since we dry-age our beef, some fermentation breakdown has already occurred with the meat before it is flash-frozen. This doesn’t mean it is bad to consume meat safely stored longer than a year, but it likely won’t taste as fresh as it could if you prepared it sooner.

Meat that lingers in the freezer a bit too long (for over a year) will inevitably lose some moisture and shape, making it a bit less appetizing. However, if you still want to cook the meat, using a brining technique may bring back some of the richness lost over time. 

Stock Your Freezer With Oreganic Flash-Frozen Beef And Know You’re Getting The Freshest

We hope you use these freezer storage tips to get the most flavor from our high-quality grass-fed and finished beef. Flash-frozen beef from Oreganic is securely vacuum-packed and individually chilled to seal all the amazing nutrients and flavor. 

We guarantee delivery within 72 hours if the order meets our cut-off shipping date (before Tuesday at 8:00 AM). Every cut of Oreganic beef is certified USDA-organic and processed without the use of any preservatives or artificial ingredients. So shop now and experience the grass-fed difference! 

Winters are made for hearty meals; now is the time to stock your freezer with high-quality red meat for the season. Think organic stew meat for the slow cooker, ground beef for a savory winter meatloaf, or T-bones for a memorable at-home date night. The possibilities are endless! But before you hop in the car and head to the grocery store, consider our favorite perks of ordering grass-fed meat delivery right to your front door.

Get Exactly As Much As You Need (No Subscription Required)

Our grass-fed meat delivery service is different because we operate on demand. There is no monthly or annual commitment, subscription signups, or pausing deliveries like other services. We make it simple: we deliver what you want when you want it, every time. 

Guaranteed Delivery Within 72 Hours of Shipment

Each order of our grass-fed-and-finished beef is securely vacuum-sealed and flash-frozen for freshness. Then it’s shipped right to your front door. Need the meat you order online to arrive by a specific date or time? No need to worry about shipping delays with Oreganic. We guarantee delivery within 72 hours of your order date if you place it before 8:00 AM on Tuesday (when our weekly shipment dispatches). If you place it on Wednesday or later in the week, it goes out with the following week’s shipment. 

You Can Build Your Own Box with Oreganic Grass-Fed Meat Delivery

Choose from a selection of our dry-aged organic steaks, beef bones for making homemade broth, and ground beef for that catch-all meal in your household. If you prefer a curated box, choose from our bundled boxes for crockpot cooking, steak lovers, the grill, and more! And if you’ve never tried our 100% grass-fed and finished organic beef before, we promise you will immediately notice a difference. Our meat quality is a cut above the rest. It has less fat, and richer flavor thanks to the wild and harvested Oregon alfalfa grasses our animals graze on year-round. 

Prioritize Your Favorite Cuts and Stock Your Freezer How You Want

We get it. When you order from other grass-fed delivery box companies, you might get stuck with cuts of beef you didn’t choose or even like. And if you are preparing meals for picky eaters at home, this is really frustrating. Stock up on more of what your family loves with Oreganic’s grass-fed meat delivery boxes. We ship only what you want, so you’re squared away for the winter. Grass-fed beef keeps really well in the freezer, but most of our customers eat through what they order in a hurry because it tastes so good!  

Order On Demand With Grass-Fed Delivery Boxes From Oreganic

At Oreganic, we’re a multi-generational family ranch, which means great care and hard work goes into every single order we package and ship. There’s nothing mass-produced or generic about our beef. We take pride in caring for every animal through its entire lifecycle, and the quality beef in your order reflects that. So if you’re looking to increase the quality of nutrition for the whole family, take advantage of our grass-fed meat delivery service without stepping outside your home. Now that’s service! 

Keeping the family fed is a task all its own! If you struggle to string together a weeknight menu through these long winter months, consider grass-fed ground beef your mainstay. Versatile, flavorful, and high in nutrients and protein, this ingredient is key to some of your family’s treasured favorites. Does anyone else hear the dinner bell ringing?

Grass-Fed Ground Beef Crumbles Deliciously Over Dinner Nachos

Can you imagine a meal more popular than nachos for dinner? We can’t. Crunchy tortilla chips layered in velvety cheese and pico de gallo, black beans, avocado, and a healthy layer of grass-fed ground beef. Dice onion and saute it with the beef and taco spices for a spicy Southwestern flavor. Dollop a splash of sour cream, and you’re on your way to a satisfying meal. 

Take On This Meaty Winter Classic: Shepherd’s Pie 

This dish is a freezer-friendly win. Make ahead, layer into a Pyrex, and thank yourself later. Peas and carrots are delicious when layered in with a rich, savory helping of grass-fed ground beef. Top it all with buttery mashed potatoes, and you’re all set! A meal fit for a day of outdoor play or lugging that long-awaited Christmas tree through the door. Take this recipe for a spin and see how much your household loves it. 

Sloppy Joes Are A Sure Win, Especially With Kids

Sometimes dinner is less about fancy and more about fun. Sloppy Joes to the rescue! This sandwich has stood the test of time, and kids will love this humble, picky-eater-approved meal. Like chili, Sloppy Joes have a sweet, savory flavor that’s best paired with a pillowy hamburger bun. Alongside spaghetti, keep this on rotation for those cold winter months, and order your grass-fed ground beef ahead of time to stock up your freezer. 

A Grass-Fed Ground Beef Hamburger Stroganoff 

Need dinner on the table in 30 minutes? This cozy meal has got your back. Straight from the playbook of comfort meals, hamburger stroganoff is a versatile dish loved for its rich mushroom gravy. Egg noodles, sour cream, and grass-fed ground beef all converge in this hearty winter meal (best served with garlic knots).

Keep the family nourished with some grass-fed ground beef as the meal’s protein, or brown up a top sirloin steak and cube it before spooning it over a bed of noodles. It feels and tastes fancy without all the effort. 

Stuffed Bell Peppers and Louisiana Dirty Rice

Are your weeknight meals lacking in fun? This one’s sure to spice it up. Stuffed bell peppers are an easy and delicious dinner. Grass-fed ground beef packs in the protein, while a side of dirty rice adds some cajun flair to every dinner plate. 

Rinse and core the peppers, shaking out the seeds. Fill with browned ground beef seasoned with celery, green pepper, and onion (the Cajun holy trinity) and all your favorite spices, and combine it with the dirty rice to pack into the hollowed peppers.

Bake with a topper of cheese, more dirty rice as a side, and pretend it’s Mardi Gras on Bourbon street. A tip on getting that crispy cheese lid on your peppers: turn on the broiler for the last 5 to 10 minutes they’re in the oven.

Make Your Comfort Meal Gameplan With Oreganic Ground Beef

Never struggle through another weeknight meal. With grass-fed ground beef by your side, you can make a surprising diversity of meals that will please every palate in your home. Straight off the ranch, this ground beef isn’t your average grocery store pre-packaged protein. 
Our ground beef is lean by definition, about a 90/10 grind. We dry-age our ground beef for at least 14 days to ensure you receive higher quality, better-tasting meat. It’s easy, fun, and filling to cook with ground beef. And the best part is you can start stocking your freezer now!

Does grass-fed beef taste different? It’s a question we get a lot. Long answer short: our grass-fed and finished beef tastes different in the best possible way! Great-tasting beef takes time and care to raise, and we owe this to the animal’s diet of healthy grasses while on the ranch. Unparalleled care for the land and animals we raise, along with our dry-aging secrets, are responsible for Oreganic beef’s distinctive flavor.

Grasses Are Key to More Nuanced Flavor

The life of Oreganic cattle includes long, sunny days foraging on thousands of acres of natural, organic grasses. Because good things take time, we wait to harvest an extra six to ten months for a healthier, happier product. Because of this fact, grass-fed beef has less saturated fat than grain-fed. 

Make no mistake, it’s easier to get beef to a harvestable weight on a crowded feedlot with a diet of corn and grains. But it’s not as good for the animal (or for you) in the long run. We’re proud that the animals on Rocker 3 Ranch are raised on native Oregon grasses (and alfalfa during winters). Our locally-raised beef has an unmistakable quality you can taste. 

Uncompromising Flavor, From Unparalleled Care for the Animal and the Land

Fans of grass-fed and finished beef taste the difference. Our beef’s complex flavor profile is due to the higher levels of Omega 3 fatty acids and variation in its diet. You may also notice the steaks have a darker purplish meat color than what you see at the grocery store. The beef’s varied grass diet gives each cut of beef a more well-rounded taste depending on the season and what the animal was grazing on! 

Our Grass-Fed Beef is Dry-Aged & Perfectly Tender 

You can’t rush good flavors and good animal caretaking. That’s why dry-aging our beef is a mark of quality here at Oreganic. Lactic acid is produced as a steak dry ages, causing a slight fermentation similar to a nice aged cheese or wine. As the meat rests and loses some water weight, the animal’s fats and salt proteins come forward. Make no mistake, the beef is actually made more tender by this process (it doesn’t resemble something like jerky). We dry-age all of our steaks for a minimum of 30 days to bring the fat flavors of the meat forward and provide a downright delicious texture.

Does Grass-Fed Beef Taste Different? Give It a Try!

While it’s a labor of love, we believe grass-fed and finished beef is better for the land and you. So taste the difference of Oreganic beef and order directly to your home today. Enjoy free shipping for orders of 20 pounds of any combination of ground beef, burger patties, and steak burger, and bring our quality beef to your table.

There are plenty of ways to cook filet mignon. You can grill it, reverse sear it, or throw it under the broiler without sacrificing flavor or juiciness. But when it comes to iconic steakhouse meals, nothing beats the bacon-wrapped filet mignon. 

What Is The Filet Mignon?

This small but mighty cut comes from the tenderloin, one of the most sought-after cuts of beef for its melt-in-your-mouth tenderness and mild flavor. Considering each tenderloin yields less than 10 lbs. of filets, it tends to come with a higher price tag than many other cuts.  

Preparing Your Filet Mignon To Cook

Just like with any steak, you’ll want to remove your cut of meat from the fridge at least 45 minutes prior to cooking. This allows it to come to room temperature, which helps with more even cooking. Right before cooking, generously salt and pepper all sides of the filet mignon. 

The Ultimate Simple Bacon-wrapped Filet Mignon Recipe

Ready for the simplest, totally decadent main dish? All you need is 

Ingredients

• Kosher salt and freshly ground black pepper
• 2 Oreganic filet mignon steaks
• 2 pieces thin bacon
• 2 tablespoon butter, more if needed
• 2 tablespoon olive oil

Directions For The Oven

• Preheat the oven to 450 degrees 
• Wrap the steak with the bacon and secure with a toothpick
• Heat an oven-proof skillet* (preferably cast iron) over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color (about 1 minute per side)
• Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. 
• Remove from the oven and allow to rest for 5 minutes before serving.

*Make sure you’re using an oven-safe skillet when cooking using this method! When we say cast iron, we mean it. 

Oreganic’s 100% Grass-Fed and Finished Filet Mignon

Whether you decide to go all-in with this bacon-wrapped filet mignon recipe or prefer a more conservative approach (hello, garlic herb butter), we guarantee our filet mignon will be butter soft and packed with flavor. We proudly source all of our beef from our family farm in Madras, Oregon. You can learn more about us (and shop all of our cuts) at our website, oreganicbeef.com. 

A simple cut of beef with big flavor, the boneless ribeye steak is one of our customers’ favorites. And we have to agree, this tender, juicy cut is one of the best for a steakhouse dinner without ever leaving home. So, how do you get the most out of your organic boneless ribeyes? Follow these three tips (and stick around to the end of this article for our favorite recipe!). 

Tip #1: Open Flame Is Your Friend

Ribeye steaks are probably best-known for their beautiful marbling. With its high fat content, this steak is well-suited to cook with intense heats (e.g. over an open flame) without drying out or getting rubbery. 

When cooking over an open flame, it’s important to wait until your coals have burned down and are white-hot. Equally important is the distance between the grate you’ll be cooking on and the heat source. If they’re too close, you’ll burn the outside of your steaks before they’re cooked through. A good rule of thumb is to place your grate 2-6 inches above the hot coals. 

Finally, don’t forget that the type of wood you use will directly affect the flavor of your finished steaks. We like to use hardwood like oak, hickory, or mesquite to build the fire when we know we’ll be cooking over it. 

Tip #2: When It Comes to Seasoning Boneless Ribeyes, Keep It Simple

Ribeyes have a fat cap along the outside and will most often have a larger piece of fat in the middle. During the cooking process, this will all melt into the steak making it extra juicy and flavorful. Considering this, less truly is more when it comes to seasoning. In our opinion, you can get a restaurant-worthy steak with just a few simple ingredients and the right ribeye steak. 

To truly savor the taste of this steak, all you need is a quick rub down with salt, pepper, and olive oil. Want to get fancy with it? Try using a seasoned salt. We’re big fans of everything Jacobsen Salt Co. has on offer.

Tip #3: For Perfectly Cooked Steaks, Invest in a Meat Thermometer

A good cook uses every tool at their disposal, and meat thermometers can be the difference between rich, mouthwatering flavors and an overcooked piece of meat. This is especially true when it comes to 100% grass-fed and finished beef, which can cook up to 30% faster than grain fed beef. 

Of course, there’s always the Touch Test, but if you’re inexperienced cooking on an open fire (or even on the grill), a meat thermometer is a much better option for gauging doneness. For the appropriate internal temperature based on steak doneness, check out this helpful chart. 

The Perfect Pan-Seared Boneless Ribeye Steak 

Cooking on an open flame isn’t always an option! Don’t worry, we’ve got the perfect recipe for a skillet pan-seared ribeye. 

Ingredients

• 2 Oreganic boneless ribeye steaks (1.25” thick)
• 2 tablespoons olive oil
• Salt & pepper, to taste
• 2 tablespoons butter (or herbed butter)
• Other herbs or seasonings, for example rosemary and thyme; note: you’ll add them to the skillet during cooking rather than using them as a rub

Instructions

• Remove steaks from the fridge at least 45 minutes before cooking
• Just before cooking, rub steaks with olive oil and generously season to taste
• Place a 10-to-12-inch cast-iron skillet* in the oven and heat the oven to 500 degrees F
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes
• After 5 minutes, place the steaks in the middle of the hot, dry skillet 
• Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds. If you’re adding herbs (fresh rosemary or thyme), add them to the skillet after flipping. Then put the pan straight into the oven for 2 minutes
• Flip the steak and cook for another 2 minutes, or until the steaks reach your desired level of doneness
• When steaks are cooked through to desired temperature, remove from the skillet, top with butter, and loosely tent with tinfoil for at least 5 minutes
• Once steaks have “rested,” it’s time to enjoy them! Serve with a fresh green salad, roasted vegetables, or your favorite side dish.

*Make sure you’re using an oven-safe skillet when cooking using this method! When we say cast iron, we mean it. 

Oreganic’s Boneless Ribeye Steaks

Each Oreganic 100% grass-fed and finished USDA certified organic boneless ribeye steak is individually selected and cut from the prime rib. We proudly source all of our beef from our family ranch (Rocker 3 Ranch) located in Madras, Oregon. Order yours today to see what a difference sustainable ranching can make!

If you’re looking for a cut of meat that’s well-suited for grilling, broiling, braising, or even just tossing in the skillet, look no further than the tri-tip. This triangular cut from the bottom of the sirloin originated in California and is steadily gaining popularity. It’s a lean cut of beef that you can grill like steak, cut like brisket. It’s a lot more forgiving than other steaks in terms of grilling time. Known by some as “the poor man’s prime rib,” it packs the rich flavor of a prime cut of meat. 

How to cook a tri-tip

In our opinion, you’ve got endless options when it comes down to the best way to cook a tri-tip. But today, we’re looking at three of our favorites: smoking, roasting, and reverse-searing.

Smoking

As a leaner cut of meat that toes the line between steak and roast, the tri-tip undergoes a special kind of magic during smoking. The tri-tip works well with a variety of seasoning flavor profiles. Whether you prefer to keep it simple with salt, pepper, and garlic powder or want to experiment with a coffee or smoked chile rub.

The traditional Santa Maria tri-tip is smoked or barbecued over red oak wood. You can smoke tri-tip in any type of smoker you have available. However, we recommend keeping the temperature at a consistent 225 degrees and smoking for at least two hours to an internal temperature of 135 degrees. 

For a simple, flavorful smoked tri-tip, check out these pointers from Hey Grill Hey. 

Oven-roasting

Don’t have the ability to smoke or barbecue your tri-tip? Don’t worry. Oven-roasted tri-tip is just as easy (and just as sure to be a family favorite). 

The day before your tri-tip goes in the oven, you’ll want to liberally season with your favorite spice blend. Like we said, this flavorful cut of meat is delicious, whether you season it with a simple salt-pepper-garlic rub or the secret steak rub your family has used for generations.

If you’re oven roasting your tri-tip, you’ll also want to take the time to sear the meat. Just heat two tablespoons of oil in a pan or skillet to medium-high heat and brown all sides of the roast to a rich, caramelized crust. After that, it’s time to sit back and let the oven work its magic. Preheat to 350 degrees and cook your tri-tip for 10-15 minutes per pound of meat, depending on your preferred level of doneness. 

Reverse-searing 

Searing is a technique where you brown every side of your uncooked meat over high heat. It’s an effective way to seal in the meat’s flavorful juices while giving it a tasty, browned crust. 

But what is reverse searing? Well, instead of searing a piece of uncooked meat, you’re searing meat that’s already gone through a low-and-slow cooking process (like smoking or roasting). 

As a lean cut of meat, tri-tip tends to be tougher when it’s rare. That’s why we recommend cooking to medium-rare (or even medium) for the perfect, tender tri-tip. And when it comes to medium-rare meat, nothing beats a reverse sear. This results in a rich, brown crust and tender pink center. 

The good news? This is one step that can be added to finish either of the low-and-slow options we’ve got listed already: smoking and oven-roasting.

Ready to try a tasty cut of meat that’s gaining popularity across the nation? Get your 100% grass-fed, organic tri-tip from Oreganic.