Our 80/20 ground beef is grass fed, grain finished. We grind beef up to 3 times daily, in small batches. We minimize the loss of moisture and flavor before the cooking process begins. We primarily blend short rib, brisket & chuck and we add ribeye and strip loin tips to each batch.

Keep refrigerated or frozen. Thaw in refrigerator overnight. Keep raw meat and poultry separate from other foods. Wash work surfaces including cutting boards, utensils and hands after touching raw meat or poultry. Cook thoroughly.