Oreganic Beef Co.

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. 

It’s never too early to start thinking about holiday dinner! And while turkey and ham are both classic crowd-pleasers, we’d like to suggest beefing up your main dish this year. Whether you’re gathering with family or celebrating remotely, these three cuts of beef are the perfect addition to your holiday feast. 

Low-and-Slow: Brisket

Brisket is a beautiful cut of beef from the chest or pectoral-region of the animal. When it’s cooked properly, the brisket transforms into a melt-in-your-mouth tender, flavorful cut of meat. This is where low-and-slow cooking styles like smoking and roasting come into play. 

While the cooking process itself is hands-off, brisket does require a little forethought and planning. First, a few days before the holiday meal, we recommend salting your brisket. Adding a generous amount of salt, securely wrapping your brisket in plastic wrap, and putting it back in the fridge 1-3 days ahead of cooking will help tenderize and season the meat without a brine. 

Next comes the searing. This crucial step caramelizes the meat and helps seal in the juices and flavor. Proper caramelization takes time, so don’t rush this process! After each side of your brisket is browned, you can add to your smoker or roasting pan. The total cook time will vary depending on the size of your brisket. But the general recommendation is to cook around 275 degrees for at least three hours. If you have the time, use it! Some recipes call for eight to twelve hours for a perfect, tender cut of meat.  

Get your 100% grass-fed, organic half brisket from Oreganic™.

Prime Rib: A Classic Holiday Cut of Beef

For many, nothing says the holidays are here quite like a thick slice of prime rib with au jus and a touch of horseradish. A show-stopping holiday roast, the prime rib is a beautiful, well-marbled roast made from the beef rib primal cut. You might also see this one referred to as a standing rib roast or, if it’s boneless, a ribeye roast. Whatever you call these cuts of beef, they’re a steakhouse classic, and a beautiful addition to any dinner table.

A well-cooked prime rib is juicy, flavorful, and—perhaps best of all—surprisingly easy to cook. Serve alongside mashed potatoes with au jus and a little horseradish, and you’ve got yourself a holiday feast. 

So, how do you do it? Much like the brisket, it’s all about low and slow. Traditional prime rib recipes call for searing the meat and dry roasting it to medium-rare. The upside of prime rib (besides all of that flavor) is that it’s quick and easy to cook. A five-pound roast can be ready to serve in just 1.5-2 hours, depending on your preferred level of done-ness. 

Don’t see prime rib on the menu? We can do custom cuts of meat! Get in touch to discuss your options. 

Fast & Flavorful: Filet Mignon

Widely considered the gold standard of steaks, the filet mignon is a carefully selected and cut piece of meat from the tenderloin. It’s melt-in-your-mouth tender and packed full of flavor. Each animal only yields about ten pounds of filets, which means there’s not much to go around. 

Because it’s one of the more expensive cuts of meat, filet mignon is the perfect holiday option if you’re serving up dinner for your closest friends and family. 

Because this piece of meat is so flavorful, we recommend using minimal seasonings. All you need for a perfect filet mignon is coarse salt, black pepper, and some olive oil. If you’ve got a cast iron, you’re going to want to have it handy for this. Just pan-fry and finish in the oven, and you’ve got dinner on the table in only 15 minutes. 

Get your 100% grass-fed, organic filet mignon in time for the holidays. 

Oreganic™ Also Handles Custom Cuts of Beef

Sometimes a special occasion calls for a particular cut of meat. And Oreganic™ is happy to come through. Just give us at least two weeks of lead time on custom orders, and we’ll have them on your doorstep in time for your holiday dinner. Ready to beef up your holiday dinner table? Shop our selection of 100% grass-fed, organic steaks, and roasts. 

Here at Oreganic™, we’re committed to providing the highest quality beef possible. For us, that means grass-fed, grass-finished, and certified organic. As a USDA certified organic beef producer, there are special considerations all along the production line. From ranch to freezer, here are the steps we take to keep our beef USDA certified organic.  

On the Ranch

The majority of our organic practices come easy for us. After all, we built them into our philosophy when we raised our first herd on Rocker 3 Ranch. USDA certification dictates what the animals eat, how they’re medically treated, and where and how they live on the ranch.

It starts with feed

Organic certification starts with what your animals eat. You already know that our beef is 100% grass-fed and finished. But did you know that—to maintain our USDA organic certification—our grazing pastures and any winter feed must also be certified organic? That means no herbicides, pesticides, or commercial fertilizers. 

Antibiotic and hormone-free

We never treat our animals with antibiotics, growth hormones, animal by-products, or prohibited feed ingredients. So, what happens if an animal gets sick and requires antibiotic treatment? It goes against our philosophy to let an animal suffer. We always do the humane thing and follow veterinary medical best practices. Then we remove that animal from our organic beef program to uphold our 100% organic promise to you, our consumers. 

Animal welfare

We’re here to raise healthy, happy, stress-free animals. That means a life that accommodates their natural behaviors. On our ranch, they have freedom to graze, room to roam, and enrichment opportunities. And we guarantee it through third-party audits and GAP4 certification.

At the Butcher

We don’t stop following organic guidelines after the animal leaves the ranch. We also partner with a USDA organic processor. Our certified organic animals have their own holding pen. The processor’s entire shop and all tools and must pass USDA inspection before processing our beef. This organic processing step is just one more way we guarantee top-quality beef—from our ranch to your table. 

In a nutshell… 

Anybody can claim “organic” on their label by simply signing an affidavit that says it’s organic. But our beef is USDA certified organic, which means it meets rigorous protocols and is subject to yearly audits. In short, our organic certification reassures our customers that we’re the real deal. 

Do us a favor. Take a minute to think about the best steak you’ve ever eaten. Was it perfectly seared with a rich, brown crust? What did it smell like? Think about the texture. Did it seem to melt in your mouth? Was it rich, juicy, and perfectly tender? 

We might be biased, but we think that a good cut of beef, seasoned, seared, and served is one of the most delicious things in the world. But saying that all steaks are created equal would be like comparing gas station sushi to good sashimi. 

We’ve built our entire operation on the idea that beef lovers can’t afford to skimp on high-quality, organic, grass-fed beef. Pound-for-pound, our beef costs less in the long run. And we’re here to show you how. 

How Much Meat Do We Eat?

From burgers on the grill to holiday briskets and pot roasts, people are eating more beef than ever before. It’s become such a staple that it’s even worked its way into food challenges across the country. From the 72 oz. steak challenge to giant burgers, beef is no longer a staple. It’s an obsession. 

And with this shift in perspective, we’ve seen drastic changes in consumption habits. According to NPR, Americans eat about 270.7 pounds per person a year. That’s more meat per person than almost any other place in the world. 

As Americans eat more beef, the industry has scrambled to keep up with demand. The result? They’re producing more meat, faster, for cheaper. And that’s not necessarily a good thing. Not for the ranchers, the animals, or for consumers like you. 

How Do You Raise More Beef at a Lower Cost? 

It’s a question the beef industry has spent the last few decades answering. The solution was twofold: reduce the cost of raising an animal and make sure each animal produces more meat. In 1921, the average dressed weight of cattle was 541 pounds. In 2009, they averaged 784 pounds. What changed? We saw a massive shift from pastures to feedlots and the addition of growth hormones during that time.

Today, beef animals are raised on cheaper feed, slaughtered earlier, and kept in tighter quarters—all to keep up with the demand for cheap, plentiful meat. As a result, conventional ground beef runs from $4.99 to $6.99 a pound on most grocery store shelves. Compared to the $13.99 price tag on a pound of Oreganic™ ground beef, that conventional beef sure looks more wallet-friendly. But what costs are you paying in the long run?

Is Organic, Grass-Fed Beef Actually Expensive?

A 2018 article by the Seattle Times predicts that meat consumption (pork, chicken, and beef) is set to hit an all-time high:

“While the government recommends that adults eat 5 to 6.5 ounces of protein daily, the USDA forecasts the average person will down almost 10 ounces of meat and poultry each day in 2018.”

And according to health experts, we should limit red meat consumption to about three portions a week, totaling 12-18 ounces of red meat each week. And that’s the maximum, not the baseline.  

An Oreganic™ Steak Lovers Sampler includes at least 112 ounces of organic, grass-fed steaks. And not just any steaks. These premium cuts include filet mignon, ribeye, New York, and top sirloins. If you follow recommended dietary guidelines and eat no more than 12-18 ounces of red meat per week, that’s at least ten weeks of steak for $239. 

Sure, organic, grass-fed steaks are expensive. If you treat yourself to a ribeye every night. But, realistically, how often do you eat steak? Once a week? Twice a month? Your meat’s annual cost will vary based on how much and how often you’re eating it. 

Cost Comparison: The Breakdown

According to new stats from the US Bureau of Labor, Americans spent an average of $961 on meat in 2018. Using the numbers above, a year’s worth of Oreganic™ steaks costs about $1,250. The difference? Less than $300. 

That’s $300 that you’re investing in your health while supporting a family business and our sustainability mission. Plus, you know exactly where and how the animals were raised. You know they were raised humanely and without antibiotics or hormones. Plus, you get our traceability guarantee—something you can’t get from a package of grocery store beef. 

Eat Better Beef with Oreganic™

Stop asking yourself if you can afford to eat organic, grass-fed beef. It’s time to ask if you can afford not to. In the long run, there’s just a small price difference between conventional meat and all of the benefits of our certified-organic, 100% grass-fed beef. Ready to taste the better beef difference? You can shop our premium steaks, ground beef, and roasts now. 

Consider how different it feels (and smells) to drive past a field of peacefully grazing cattle compared to an industrial feedlot. Clearly, beef production varies from operation to operation. Here at Oreganic™, we make sure our animals live as close to the way nature intended as possible. But you don’t have to take our word for it—we’ve got the GAP4 certification to back it up.

The Global Animal Partnership (GAP)

Since 2008, the Global Animal Partnership (GAP) has set animal welfare standards within the meat industry. As one of the most extensive animal welfare food labeling programs in North America,  the framework they’ve developed rewards humane, sustainable practices.

Their standards govern everything—from how animals are raised to what they eat. Some of their projects have included the Better Chicken Project and moving cattle off of feedlots. In 2018, they certified 416 million animals across their eight partner countries.

Why Is GAP Certification Important?

GAP has pioneered a new way for ranchers, consumers, and retailers to think about farm animal welfare. Their mission relies on the idea that once people know better, they’ll do better. Or, in this case, once consumers can quickly identify humane farmers, they’ll support them. GAP labeling is just one way to guarantee that our beef is sustainable and traceable.

What GAP4 Certification Means for Our Animals

There are five GAP certification levels (1-5), and each comes with its own set of standard practices. Across the board, GAP certification means no antibiotics, no growth hormones, and no animal by-products in their feed. Other guidelines include the amount of time spent grazing, whether animals have shelter and enrichment, and weaning protocols.

We achieved a GAP Step-4 rating in 2013. And every 15 months, a third-party auditor stops by to inspect Rocker 3 Ranch and ensure we’re sticking to the appropriate guidelines. The truth is, we’ve been following these practices long before certification. Our family strives to provide all animals a happy, healthy, and stress-free life.

We’ve been committed to 100% grass-fed and finished beef, organic practices, and animal welfare for decades. After all, good things take time. Which is why we take the extra six to ten months for a healthier product raised to the highest humane treatment standards. The GAP label is just one more guarantee that we’re doing what’s right, not what’s easy.

As close to natural as possible

While beef production practices vary widely, we’re happy to see more meat-eaters supporting humane, organic ranches. When you order a package of Oreganic™ steaks, burgers, or ground beef, you’re getting beef that lived as nature intended. No antibiotics, no hormones, and 100% grass-fed. And our GAP4 certification guarantees it. Get yours now. 

Ask just about anybody, and they’ll say grass-fed beef is better for you. But why? True, it’s leaner than its conventional counterpart. But that’s only part of the story. Grass-fed beef also contains plenty of conjugated linoleic acid (CLA). And the benefits of CLA range from better athletic performance to weight loss and lean muscle gains. Some show it may even lower the risk of cancer and heart disease. 

What is conjugated linoleic acid, AKA CLA? 

CLA is a natural fatty acid found in meat and dairy products. It’s naturally produced by grazing animals, like cattle. That’s because a unique enzyme in their digestive tracts converts omega-6 fatty acids found in green plants into CLA. That CLA then gets stored in the animals’ muscle tissues and milk. 

Humans can’t produce their own CLA, so we have to get it from our food. And while CLA isn’t considered an essential fatty acid, it still has plenty of health benefits. In fact, it’s a highly-regarded performance supplement in the weight loss and fitness world. 

Benefits of CLA

As one of the few naturally occurring, healthy trans fats, CLA comes with a whole laundry list of health benefits. Foremost among them: its ability to help our bodies burn fat and build lean muscle. In fact, research has shown that “doses of 3 to 4 grams daily build muscle mass and promote body fat loss in healthy, overweight, and obese participants.”

On a physiological level, it does this in a few ways. First, it inhibits the genes responsible for fat storage, while boosting your body’s energy expenditure by supporting metabolic function. In other words, you’re burning fat faster than you can store it. Second, CLA increases satiety, which means it makes you feel full. And when you feel full, you’re less likely to snack, leading to overall lowered calorie intake. 

And researchers continue to discover benefits. For example, in small studies involving animals, CLA has been shown to prevent heart disease, diabetes, and cancers. 

The rise of CLA supplements

Do you know that adage, You are what you eat? Well, it’s true of animals too. Like we said up top, CLA is stored in the meat and milk of grazing animals. That’s why, before industrial feedlots and grain-fed animals, CLA was plentiful in our diets. But when grazing animals eat mostly grains, they produce significantly less CLA. As a result, we’re getting less CLA in our diets, which has led to CLA supplements’ popularity. 

The cons of supplementing with CLA

In health food stores around the world, CLA gets packaged as a pill or syrup. They’re sold as convenient alternatives to eating grass-fed beef, milk, and butter. But these supplements vary in their concentrations and often contain other additives. If you choose to purchase a CLA supplement instead of getting it straight from the source, Dr. Jean-Michel Gaullier recommends buying “a product containing 80% CLA to get maximum weight-loss results.”

Oreganic™ grass-fed beef

Here at Oreganic™, we’re committed to doing things the right way, not the fast, cheap, or easy way. That’s why our animals are always 100% grass-fed and finished. As a result, our beef contains two to three times more CLA than most conventional meat. If you’re ready to tap into CLA’s benefits, why not try going straight to the most natural source? Shop Oreganic™ products through our easy online portal.