tester

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.

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.

Delivery Route

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
  • USDA Beef Calculator
• 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?
  • Too Much Omega-6
  • Essential Fatty Acids and Disease

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

See original: OregonGrassFed: My first Farmer's Market - 23 July 2011 http://fb.me/17JUvncMv

OregonGrassFed: John making Hay - 20 July 2011 http://fb.me/zsU3ArU4

See original: 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

See original: 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

See original: 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

See original: 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

See original: 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

See original: 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

See original: 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: Starting july, this is where my eggs will come from. http://fb.me/10JYqEd1p

See original: OregonGrassFed: Starting july, this is where my eggs will come from. http://fb.me/10JYqEd1p