Oregon Grass Fed News
Ribeye: $17.99/lb (Sale Price $10.99/lb - Sale price unavailable for FedEx shipments)
New York: 15.99/lb
Top Sirloin: $9.99/lb
Tri-Tip Roasts (2.5 lb average): $9.99/lb (Sale Price $6.99/lb - Sale price unavailable for FedEx shipments)
Rump Roast: SOLD OUT
Chuck Roast (Pot Roast): SOLD OUT
Chuck Eye Steaks: $8.99/lb (Sale Price 5.99/lb - Sale Price Unavailable for FedEx Shipments)
85/15 Ground Beef 1 lb Packages: $6.49 each
Flat Iron: Sold Out
Top Sirloin Cap Steaks (Coulotte): Sold Out
Flank Steak: Sold Out
Skirt Steak: Sold Out
Brisket: Sold Out
Ground London Broil: Sold Out
All our cattle are born and raised in Oregon. Owned and managed by Oregon farmers. Processed and packaged by Oregon owned USDA facilities. Labels and boxing from an Oregon company. Distributed by OregonGrassFed. Sold in Oregon stores employing Oregon workers. We Sell our USDA beef frozen by the lb in pre-cut vacuum sealed bags. We don't sell beef by the halves or wholes, but can put together a package to your specifications.
Nutrition Facts are in. Oregon Grass Fed Premium Burger has 1/2 the Cholesterol and 1/15 the Omega-6's of grain fed beef.
Pre-packaged coolers loaded with 20 lbs of our 100% grass fed burger for $150! Shipping and handling included.
Grass Fed Beef is a perfect protein source for athletes, fitness enthusiasts, and those who want to eat clean. High body sculpting CLA content.
View OregonGrassFed Delivery Route in a larger map
OregonGrassFed is currently making regular delivery runs along this route. If you live along this route, we can deliver bulk orders to your home or business. We also make less frequent trips to other parts of the state as well, particularly up the I-5 corridor to Portland.Our delivery run schedule is variable depending upon the day to day operations on the farm. We urge that you call or e-mail us (link to Contact page) and we will have a good idea how quickly we can deliver bulk orders ourselves. In some cases, a mail order (link to Mail Order page) might be a quicker option.
Ray's Food Place: Albany Bandon Bend Brookings Creswell Gold Beach La Pine Pleasant Hill Port Orford Redmond Sisters
Health Shop: Brookings
Langlois Market: Langlois
Bailey's Health Center: North Bend
Coos Head Food Store: North Bend
Flying Fish Co. : Portland
Shop Smart: WinstonThe Loft Restaurant & Bar: Bandon
Alloro Wine Bar: Bandon
Barnacle Bistro: Gold Beach
Port and Starboard: Port Orford
View OregonGrassFed Retail Outlets and Restaurants in a larger map
Differences: The fat in grass fed beef melts at a lower temperature than grain fed beef. This is a good thing. However, it does take some adjustment when cooking.
Defrosting: Defrosting your beef correctly is crucial. When done correctly and slowly, your 21-day aged OregonGrassFed beef will more than likely be "fresher" than beef that was shipped, sold, and stored in a fresh state. If time allows we recommend defrosting over 2 to 3 days in your refrigerator. In a pinch, throw your beef on the counter and room temperature air defrost for 3 to 4 hours prior to use. Never put your beef under water (hot or cold) or in the microwave. Defrosting this way will cause the cell walls of the beef to rupture, completely changing the texture and taste.
Steaks: Steaks will cook in about 70% of the time as grain feed steaks. No temperature change is necessary, but your timing needs to be adjusted.
Burgers: When it comes to grass fed burgers, this quicker cooking time means the outside will look done while the inside is rare/raw unless you cook them at a slightly lower temperature than you use with grain fed burgers.
Benefits for the Animal, Farmer, Local Economy, Environment and most importantly the Consumer
Grass Fed Cattle: Our animals live their entire lives on pasture, eating a true natural grass diet which keeps them healthy without need of antibiotics or growth hormones. They live an average of 22 to 28 months versus the standard feedlot animal's 16 to 18 months.
Farmers and the local economy: Our steers are purchased directly from the Oregon farmers who finished them on grass under our finishing standards. This enables them to fill the finishing role that is normally done by large meat companies in distant feedlots, and capture that profit locally. Grass fed beef, whether done by OregonGrassFed or other small producers, typically keeps more of the profits closer to where the animals were raised.
Environment: Our finishing is done on fields using management intensive grazing and rotation. No feedlots are required. No carbon intensive grain farming is required. Transportation of the animals is minimized.
Grass Fed Beef Consumer: Healthy beef can only come from healthy animals. See our nutrition page (link "nutrition page" to our nutrition page) for the nutritional benefits. Our beef has balanced fats so it will digest easily, leaving you energized without a heavy feeling in your stomach. Also realize at OregonGrassFed we are only using young beef steers in the 22-28 month age range purchased from local farmers for an average of $1400 each in 2012. The processing was completed in Oregon with 21-day dry aging for an average cost of $540 each. Our margins on this product are low, meaning you get more quality food and less marketing magic for your food dollars.
- 100% Grass Feeding produces a True Natural Beef......Nutritionally Balanced, As Nature Intended
- See how easily this clean protein source digests, leaving you energized with no heavy feeling in your stomach.
- Note: The fats in all cuts of our Beef match the 0.2% Omega-6 to 0.3% Omega-3 profile of our burger (2:3 ratio, better than a 1:1!)
- See our Brochure
- Testing Results from our Ground Beef......we like to call it "Steak Burger!
- Note: We guarantee our burger is at least 85% Lean, but it normally tests at 90% Lean.
- Less than 1/2 the Cholesterol
- Less than 8% of the Inflammatory Omega-6 Fatty Acid.
- 4 oz of our Burger has 23 mg Omega-6 Fatty Acid (See Label)
- 4 oz of Grain Fed Burger has 305 mg or more Omega 6 (See www.nutritiondata.self.com)
- Why is a 1:1 Omega-6 to Omega-3 ratio important in your diet?
OregonGrassFed: A little water on the fields today - 19 Jan 2012 http://t.co/3YfWcsGl
OregonGrassFed: Chef Dan from the Mill Casino visits the farms - 1 Aug 2011 http://fb.me/DSAcBojW
OregonGrassFed: This week's 3 grass finished steers - 31 July 2011 http://fb.me/t5NpzIRt
OregonGrassFed: My first Farmer's Market - 23 July 2011 http://fb.me/17JUvncMv
OregonGrassFed: John making Hay - 20 July 2011 http://fb.me/zsU3ArU4
OregonGrassFed: John Sweet makes good headway on our project for emergency hay reserve - 13 July 2011 http://fb.me/PiGtGiLc
OregonGrassFed: John Sweet makes good headway on our project for emergency hay
reserve - 13 July 2011 http://fb.me/PiGtGiLc
OregonGrassFed: Uncle John making hay - 13 July 2011 http://fb.me/FKEd6KFE
OregonGrassFed: Brown Livestock LLC. Steers 6 thru 10 - 11 July 2011 http://fb.me/xdZCwoMV
OregonGrassFed: First 5 from Brown Livestock, LLC - 4 July 2011 http://fb.me/xsjspDZM
OregonGrassFed: Meat birds will be ready on Saturday. Layers are just now starting with small eggs - 20 June 2011 http://fb.me/xMoKZrY7
OregonGrassFed: Meat birds will be ready on Saturday. Layers are just now starting
with small eggs - 20 June 2011 http://fb.me/xMoKZrY7
OregonGrassFed: First Eggs from the Floras Creek Layers (small on is ours, big is from store for comparison) - 18 June 2011 http://fb.me/14c3EVJLF
OregonGrassFed: First Eggs from the Floras Creek Layers (small on is ours, big is
from store for comparison) - 18 June 2011 http://fb.me/14c3EVJLF