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.

FOR IMMEDIATE RELEASE  September 15, 2022 Bend, Oregon  Grass-fed and finished organic beef company, Oreganic, sponsors Los Angeles Rams Safety, Taylor Rapp after Rapp chooses Oreganic to support his performance on and off the field.

“I choose to eat certified organic, 100% grass-fed and finished beef, specifically from Oreganic Beef, because my body is like a supercar, and why would you put anything less than premium or the best possible fuel in your body? Because of what we’re asked to do on a daily, weekly, monthly, and yearly basis as professional football players, you cannot afford to put anything but the best fuel in your body — and Oreganic Beef is truly the best of the best nutritionally and will keep your body running on all cylinders! The certified organic, 100% grass-fed beef from Oreganic is 1000x superior to any other beef, protein, or food. It also tastes that much better than everything else. You can truly taste the difference in Oreganic Beef as soon as you take your first bite into any of their products,” said Taylor Rapp.

“I have been fueling my hardest training this off-season and throughout training camp with Oreganic, and I have never felt better. From how my body feels every day, to how it is recovering from long practice and training days, to how I’ve been performing out on the grass in general — it truly has been a game changer for me. I feel like it has given me that slight edge over my opponents, and I can’t wait to fuel the upcoming season with high-quality protein from Oreganic Beef,” continued Rapp.

“Oreganic is excited to partner with Taylor Rapp because the partnership happened organically. Taylor came to us and said, ‘[Our] beef is pretty much the only beef he eats.’ So naturally, we wanted to provide him with as much grass-fed organic beef as he needs. Since our family-owned cattle ranch is based out of beautiful Central Oregon, California is home to our second largest client base. We ship fresh, organic, grass-fed beef daily throughout the Los Angeles basin and greater California, even across the country.” – Devin Ceciliani, Co-Founder/Rancher, Oreganic.

The benefits of grass-fed beef for athletes are numerous. Grass-fed beef provides a quality source of protein, iron, vitamins, and minerals and is a good source of healthy and leaner fats. It contains plenty of conjugated linoleic acid (CLA), with benefits ranging from better athletic performance to weight loss and lean muscle gains. Since humans can’t produce their own CLA, it must come from our food. CLA is a highly-regarded performance supplement in the weight loss and fitness world. 

About Oreganic

Oreganic Beef Company was founded in 2019 by Darrell Ceciliani Jr. and his three sons, passionate about organic ranching and land stewardship. The Ceciliani’s are third, and fourth-generation ranchers and have an appreciation for animal welfare, sustainable ranching, and traceable products. Oreganic Beef Company is the result of 30 years of planning, building partnerships in the community, and becoming third-party verified to deliver beef consumers can trust.

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. 

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.