Around here, we’re passionate about the cattle we raise on our small family ranch. We’ve been entrusted to look after this land for generations. So that means nothing is a bigger privilege than battling cold months, droughts, and supply setbacks to bring you the best grass fed, grass finished ground beef in the Pacific Northwest. 

We Go the Extra Mile With What We Feed Our Animals

You heard it here first. Our cattle only eat natural grasses they forage or eat from our supply of organic alfalfa grasses, which we harvest right here on the ranch. We don’t bulk their feed with corn, fillers, or anything other than what the cow naturally finds meandering on our acreage in Madras, Oregon. That means quality you can trust and 100 percent grass fed, grass finished beef. The finished part indicates that the animal is not fed corn to fatten it in the final months before slaughter. All the way through, our herds are grass-fed.  

We Highlight the Region’s Flavors 

Have you ever tasted a delicious local product and thought about moving to that city so you could have it again? Well, the beauty of Oreganic Beef is that you don’t have to! We ship to any location you live in the United States and offer a special discount if you live in the Pacific Northwest region (Idaho, Oregon, Washington, California, and Nevada). 

And speaking of regional flavors, you don’t have to be a chef to appreciate great organic meat. But you might not realize how different grass fed, grass finished beef tastes. Like it or not, most of the U.S. meat supply is grain-fed beef. While this isn’t necessarily wrong, it affects most meat consumers’ palettes.

Grass fed, grass finished beef tastes considerably different from grain-fed beef, and we think better! Its leaner profile is sometimes compared to flavors of wild game. This is in part due to the animals mostly eating what’s naturally found in their environment,a combination of wild and alfalfa grasses. Corn-fed beef tends to have thicker marbling, thanks to all of those fats from corn, and can produce a fattier cut of meat.  

We Pay Greater Attention to Animal Welfare

We have this saying around the ranch: the right way trumps the fast way. That’s why it takes us an extra six to 10 months to raise our cattle on thousands of acres of grassland. No shortcuts. No crowded feed lots or confined spaces for our cattle. It’s the same slow and steady way all the way through, the way that nature intended. We are proud of our status as Central Oregon’s only third-party verified, 100% grass fed and finished Global Animal Partnership (GAP) 4 organic operation. It costs a lot of time, money, and attention to do things right, but for us, it’s the only way. 

Taste the Grass Fed, Grass Finished Difference With Oreganic Beef 

Ultimately, we’re a lot more action than talk. We run cattle, mend fences, and rely on that spirit of determination to bring our best to the market because we have 100 percent faith in the quality of the beef we produce. It’s what keeps us in the business through thick and thin, year after year. We like people to experience the difference between our organic beef rather than hear about it. 

Check out our reviews or try it yourself by shopping our steak bundles of premium cuts. Stock up on meats for the smoker or slow cooker and ground beef or find specialty items like organ meat and organic soup bones. The proof is in the results. Make the switch to grass fed, grass finished beef and taste the difference!

It was formerly the case that you could trust your local butcher to source top-quality cuts of meat. And maybe if you live in a small town or have the right connections, you still can. But between the supply chain and the globalization of the world’s meat production, it’s more difficult than ever to know where your food comes from. Especially when ordering from online meat companies! Meat subscription boxes are a simple and direct way to support cattle ranchers who are doing it right. But have you considered ordering directly from the ranch without being on the hook for ordering more products every month? 

Easily Traceable Ranch Produced and Distributed Meat 

When you sign up for a conventional meat subscription, your beef could come from any number of farms depending on the distributor. With Rocker 3 Ranch, you always know what you’re getting and who you’re getting it from (down to the animal’s sire and age). 

By contrast, when you shop Oreganic’s bundle boxes, every cut is traceable down to the animal’s sire,  grazing location, and age. We know beef, and we’re not into any bull when it comes to raising the highest quality, grass-fed, grass-finished beef. That’s why we go the extra mile to meet stringent USDA organic certifications.

Ranch-Direct Meat Is Guaranteed Higher Quality 

Here are a few reasons grass-fed organic meat stands out from non-organic meat subscription boxes.

Better For the Environment

Sustainability is a trickle-down effect. Because we focus on producing quality rather than on volume, we can reduce our impact on the land. For example, organic ranchers use rotational grazing to minimize soil erosion and allow forage plants to renew energy reserves, rebuild vigor, deepen root systems, and provide long-term maximum production.

Our goal at Rocker 3 Ranch is to leave the environment better than we found it and entrust its care to future generations. As cattle have grazed on grasses for generations, it’s only natural that they continue this way. Here’s some more in-depth reading of the organic livestock requirements we follow per the USDA.

More Strictly Regulated For Hormones, Antibiotics, and Steroids

In every way, we follow more stringent guidelines than conventional beef ranchers. For example, our beef is fed 100 percent certified organic grasses (alfalfa and wild grasses raised on our land), managed without antibiotics or growth hormones, and follows a complex system of USDA-approved plans involving crop treatments and grazing grounds. The organic certification keeps us accountable for every step the animal makes throughout its life journey. This means that the animal is protected from environmental toxins or pollutants from pesticides it could encounter on grazing grounds or from water sources. 

Grass-Fed, Grass-Finished Organic Beef Is Humanely Raised 

As organic beef ranchers, we care for our livestock’s needs in several ways. They must have year-round access to the outdoors, be raised on certified organic land and crop production, and in the case of grass-fed, grass-finished beef, not be fed any grain products, ever. 

And as the research shows, the pasture-based diet is even better for the animal. Grass-fed beef has better digestive health, allowing microorganisms to thrive in the stomach of the animals. This is linked with a reduction in disease and inflammatory conditions like hock lesions and mastitis. So even for our cattle’s well-being, it pays to eat plants.

Considering An Organic Meat Subscription? Buy On-Demand From A Ranch Instead

We want to get organic, grass-fed, and finished beef into the hands of every consumer we can. Because if you’re comparing our beef to other generically raised products, there’s simply no parallel for quality or flavor. Organic beef is the clear frontrunner in our customer’s minds (read our reviews). So, treat yourself to a cut of our Oreganic Short Rib or Top Sirloin. You’ll hit reorder as soon as you taste our beef! 

Nothing says “I love you,” like surprising your sweetheart with a home-cooked meal. And around here, steak is always on the menu! Of course, no steak cut goes unappreciated. But for those unfamiliar with flat iron steaks, here are a few reasons why we love this cut.

The flat iron is a prime piece of the front shoulder that often gets upstaged by more common cuts: rib eye, sirloin, and prime rib. But there’s plenty to love about a good flat iron steak. It cooks faster than other cuts of meat due to its leaner profile, which is great for frying or pan searing. No grilling necessary! Flat iron has the same depth of flavor as other thicker cuts of meat, but the flat iron is a no-fuss, forgiving cut of meat. Splash it in some marinade, braise it for some fajitas or carne asada, and be on your way! 

Try one of these popular renditions of flat iron steak for that special occasion.

Flat Iron Steaks Make For Great Tacos 

Tired of ground beef? Time to mix things up. There are a million ways to prepare great flat iron tacos, from fajitas to carne asada. Try a dry rub on for size or to increase tenderness, bump up your marinating time. For inspiration, try this amazing recipe with a chili chipotle marinate and let the steak soak for a few hours before pan-frying for an amazing depth of flavor.

The beauty of tacos is their versatility. Love your tacos with the tangy twist of pineapple, bell pepper, and sweet onion? How about cilantro, radish, and salsa crema? Choose a theme whether it’s TexMex, Hawaiian BBQ, or all about that fire-breathing chili pepper heat!

Beef And Broccoli With Flat Iron Steaks

Do you know that beef and broccoli dish you order from every Chinese menu? Here’s how to recreate it at home! We love the simplicity of a beef and broccoli dish. The flat iron, cut into rich, tender strips, is pan-seared and laid atop a bed of crisp broccoli contrasted perfectly with a side of jasmine rice. The sesame seeds are the perfect nutty contrast to this dish. For that extra wok-inspired flavor, dash in some sesame oil while the steak is frying. Your sweetheart will love it (this knocks a box of chocolates out of the park). 

Traditional Flat Iron Steak With Chimichurri 

This recipe is just the thing for those who prefer not to reinvent the wheel. Traditional preparation of flat iron steak with chimichurri is a timeless classic. A little salty, a little spicy, and absolutely delicious. Perfecting the preparation technique means not overcooking the flat iron steak, so it remains juicy and retains some of its pinkness when serving. For all the details, try this recipe, and if you’re ambitious, make your own chimichurri. A fresh combo of cilantro, chili flakes, and olive oil sends this steak over the edge. 

Grass-Fed, Grass-Finished Flat Iron Steaks For That Special Occasion

A top cut of beef isn’t an everyday kind of meal. For those special occasions where you want to dress things up a bit, shop our steak bundles and find something special for a birthday or anniversary. Missing out on some of the essentials like ground beef or roast meat? Why not add to your cart and earn free shipping on orders over $199 for OR, WA, CA, ID, and NV residents. Buying Oreganic means a cut of beef you can always trust. 

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!