1. Does somebody need to be at home to accept delivery?

Our boxes do not require a signature upon delivery and can safely sit outside for about 6 hours before too much thawing should occur.

Important information for business address:  We recommend that you have the box delivered to your home address to avoid any shipping issues due to the office/business being closed for any reason.  We do not have any information on when your business is open/closed etc. and are not able to account for this when shipping.   Carriers delivery on evenings and weekends and we aren’t able to guarantee delivery on a certain date or time.  Should your package be delivered to a business address when it isn’t open, we aren’t able to guarantee the order beyond the 12 hour window of retrieval.


2. How will my order arrive?  Is it frozen?

Our meat is flash frozen at the peak of freshness and individually packaged and labeled.  The cuts are placed inside an insulated box to keep the contents cold.  All of our boxes are packaged with a specific amount of dry ice and/or freezer gel packs. The amount of dry ice/freezer gel packs is carefully calculated based on your geographic location/guaranteed carrier delivery time. When retrieved on the guaranteed delivery date, the dry ice may be completely evaporated, but your meat should still be frozen or at a safe temperature for freezing.

Important information on the safe handling of dry ice:

Each order may contain dry ice.  The bag that contains the dry ice is clearly labeled with large lettering.  In the event that the order is roughly handled and shifting occurs, it is possible for the dry ice to shift and some may fall out of the bag.

Dry Ice temperature is extremely cold at -109.3°F or -78.5°C.   You should always handle dry ice with care and wear protective cloth or leather gloves whenever touching it (an oven mitt or towel will work). If touched briefly it is harmless, but prolonged contact with the skin can freeze cells and cause injury similar to a burn.

Safe handling tips:

  • Dispose of unneeded dry ice by letting the unused portion sublimate in a well-ventilated area. You can leave the dry ice in the package and sit outside to evaporate. Please be sure that you do not leave this in a public area or area where it can be accessed by children or pets.
  • You should never dispose of dry ice in a sink, toilet or other device. This can destroy the structure because of the temperature difference.
  • Do not dispose of dry ice in the trash or garbage.
  • Do not place dry ice on a tiled or solid surface counter top as the extreme cold will cause damage.


3. So you choose what meat I receive monthly?

Yes. We work hard on selecting the individual boxes you receive monthly. We choose the best possible combinations while ensuring a wide variety of high quality beef. For example, a box might come with ground beef, rib steaks and a chuck roast or stewing beef.


4. What payment types do you accept?

We accept all major credit and debit cards


5. What is the best way to thaw grass fed beef?

Perishable foods should never be thawed on the counter and must not be left at room temperature for more than two hours.

Refrigerator Thawing

  • Place the item you wish to thaw on a plate with a lip or bowl on the lowest shelf of the refrigerator to ensure that any drippings aren’t spilled onto shelving or food below.
  • A pound of ground meat can require a full day to thaw in the refrigerator.
  • After thawing in the refrigerator, items such as ground meat, and stew meat should remain safe and good quality for an additional day or two before cooking.  Red meat cuts (such as roasts and steaks) should remain safe and good quality 3 to 5 days.
  • Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Cold Water Thawing

  • If you forget to thaw your meat for dinner, this method is faster than refrigerator thawing but requires more attention.
  • Thawing in cold water, 40 degrees or below, is safe and faster than refrigerator thawing.
  • The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw.
  • Small packages of meat (about a pound) may thaw in 1 hour or less.
  • A 3 to 4 pound package may take 2 to 3 hours.
  • Once thawed food must be cooked immediately and should not be left out.
  • Foods thawed by the cold water method should be cooked before refreezing.

Microwave Thawing

  • Not recommended


6. Do I cook grass fed beef differently then conventional grain fed beef?

Yes, because our beef comes from cattle that eat a natural diet of grass (not grain), our meat is leaner – and beefier – than conventional grain fed beef.  Cooking with grass fed requires slightly more care and attention to prevent against tough, dry, or overcooked beef.

Cook from room temperature.  Always remove your meat from the refrigerator and allow it to come to room temperature before cooking, about an hour.  This prevents the meat from being shocked when you put it on the hot surface.

Pre-heating is key.  Make sure your cooking equipment and surface (pan, grill, or oven) is all the way hot before adding your beef.

Add some flavor.  Use additional oils, flavorful cooking liquids, and homemade marinades to add moisture, flavor, and seal in the juices.  Giving your steak a good dry rub will help to tenderize.  Adding a light coat of olive oil before grilling is a great way to get a nice brown sear and prevent the meat from drying out.

Grass fed cooks quicker. Since grass fed beef is high in protein and extremely low in fat, it will usually cook in 30%-50% less time. Additionally, over cooking it will cause this healthful meat to lose many of the beneficial nutrients (the more cooked, the more Omega 3s and CLAs you lose.)  Watch your cuts as they cook and use a thermometer to check for doneness sooner than you would with grain feed beef.

Cook on lower heat.  For roasted or sautéed beef, lower your stove flame a notch or bring the oven temp down a few degrees (50 degrees F) when using recipes that use grass fed beef to prevent your meat from drying out.

Searing is important.  When grilling or roasting, sear over high heat first to brown the outsides, locking in moisture and flavor before turning down the heat or cooking in the oven.

No poking.  For an super juicy steak, don’t poke your meat while its cooking!  Use tongs, rather than a fork or knife, to flip your steak.  Puncturing the skin allows moisture to escape.

Medium rare is best.  Grass fed beef can become tough and dry when over cooked.  For optimal juiciness, flavor, and tenderness, medium-rare (or medium) is your best bet.  Make sure to use a meat thermometer.  Remove it from the heat source when it is 10 degrees below your desired cooking temperature. Don’t worry, it will continue to cook once it’s taken off the grill.

The suggested internal cooking temperatures for grass fed beef are 120 – 140o Fahrenheit (which is lower than the USDAs guidelines for beef which is 145 – 175o).  Here’s how the grass feed beef cooking guidelines break down:

  • Rare — 120F
  • Medium Rare — 125F
  • Medium — 130F
  • Medium Well — 135F
  • Well — 140F

Resting is important.  When cooking with grass fed, remove your beef from the heat source before it reaches the desired level of doneness and loosely tent with foil.   While the meat is resting, the internal temperate will rise another 5-10 degrees, and the juices will re-integrate.