|Please Note: You get 3 patties per vacuum-pack, frozen together. |
The 6-patty option cannot be shipped alone.
Add other frozen items to your cart until the total of frozen goods equals $65.
*No grain diet: cattle graze on pasture rich in grasses, legumes, and herbs.
Every cut of our organic grass-fed beef offers unsurpassed flavor and nutrition.
And people say our patties make burgers so delicious they rival their favorite steak!
Each one weighs in at a generous 5.3 oz (1/3 lb), and each vacuum-pack contains 3 patties.
About our organic grass-fed beef
Our premium quality beef is a unique cross between two distinct breeds:
- American Wagyu – certified 100% purebred Wagyu from Japanese stock
- Angus – A grass-adapted relative of the Scottish breed
Vital Choice Organic Beef combines the tenderness of Wagyu with the rich flavor of Angus.
We source our beef from a holistic family farm nestled in the fertile Skagit River Valley, near our base in Washington State. A small herd grazes on certified-organic pasture, rich in grasses, legumes, and herbs. Their diet contains no grain.
The result is a truly decadent cut of top quality beef.
As bestselling food journalist Michael Pollan (The Omnivore's Dilemma) wrote our ranchers, "[This] was one of the best steaks we've ever had, we both savored every bite. So much flavor and tenderness - I'm so impressed!"
And Chef Maria Hines, 2000 James Beard Award winner of "the Best Chef Northwest" raves, "The buttery, meaty texture will blow your mind!"
The Angus cows that our ranchers cross-breed with American Wagyu bulls come from an older family.
This "heirloom" Angus retains the breed's original adaptation to fattening very well on pasture, making the meat more succulent than standard grass-fed Angus, which require grain to avoid toughness.
That advantage helps explain why our rancher's Angus triumphed "hands down" in EatWild.com's grass-fed-beef taste test, while "… judges across the board described it as tender and succulent with excellent flavor."
And one expert's opinion endorses the wisdom of our innovative Wagyu/Angus cross: "Look for British breeds like … Angus. And if you should find grass-fed Wagyu, buy it." – Mark Schatzker, author of Steak: One Man's Search for the World's Tastiest Piece of Beef, writing in The Wall Street Journal
Beef is an inherently healthful food, rich in protein, iron, and minerals.
And our exclusively grass-fed, Organic Beef offers a healthier – and far more eco-friendly – alternative to conventional, grain-fed counterparts.
Compared with grain-fed beef, our pasture-fed beef is richer in at least three key nutrients:
- Omega-3 fatty acids. Our grass-fed beef provides almost six times more than grain-fed beef, and offers an optimal ratio of omega-6 to omega-3 fatty acids (3:1). See "Basic facts about omega-3s and beef", below.
- Beta-carotene (pro-vitamin A) – an antioxidant that gives its fat a yellow-orange cast.
- Conjugated linoleic acid (CLA) – an unsaturated fat that appears to promote healthy weight and metabolism.
You may want to read author Michael Pollan on the subject of grass-fed vs. conventional, grain-fed beef … see "Modern Meat
" and "Power Steer
The story behind our organic grass-fed beef
Our ranchers – a husband/wife team – humanely raise a small herd of only about 500 cattle on a certified-organic, century-old ranch.
The ranch lies in the famously fertile Skagit River Valley, where eagles roost in winter, and salmon return every summer.
The cattle spend their entire lives on certified-organic pastureland, benefiting from rotational grazing on fresh, nutritious grasses, legumes, and herbs.
And to help keep them optimally healthy, the cattle receive a special mineral-rich mix of sea salt and kelp.
Each animal is harvested on the farm, using a USDA-certified mobile unit … the most humane method available, and the first such U.S. facility operated by farmers.
Our beef is then hung for a minimum of two weeks to enhance its flavor and tenderness. The meat is then cut, vacuum-sealed, and quick-frozen to preserve its incredible eating quality.
What about the saturated fat in beef?
The evidence long cited to link certain saturated animal fats with increased risk of heart disease was surprisingly weak ... and in recent years it's been repeatedly, convincingly refuted.
This cogent quote comes from a 2012 interview with Dariush Mozaffarian, M.D.,
associate professor of medicine at Harvard Medical School and author of more than 100 scientific papers on nutrition and health:
"Three groups of researchers have recently weighed data from all available large long-term studies that have tracked saturated-fat intake and heart attacks or strokes. All three found no association between saturated fat and heart attacks or strokes. People who consumed the highest levels of saturated fat had about the same rates of heart disease as people who consumed the least."
Basic facts about omega-3s and beef
Consumers are often misinformed or misled about this topic. These are the facts:
- Most of the small amount of omega-3s in grass-fed beef consists of the short-chain omega-3 known as ALA, which itself is not essential to health or life.
- Omega-3 ALA serves as the basis from which the body can make the long-chain omega-3s (DHA and EPA) humans actually require to thrive and survive.
- The human body converts only one to 10 percent of omega-3 ALA into the essential long-chain omega-3s (DHA and EPA) found in human cells and seafood. It's far more effective to consume DHA and EPA directly, from seafood and/or supplements.
- Grass-fed beef provides only a very small amount of DHA and EPA … far less than in an equivalent amount of seafood … especially fatty fish.
- Fish and shellfish acquire lots of DHA from their diets of aquatic plants and animals, while livestock get modest amounts of ALA from grasses and other pasture plants. (Conventional beef also gets some ALA from soy-based feeds.)
- Per ounce, grass-fed beef provides less omega-3 ALA than the few good food sources: flaxseed, walnuts, hemp seed, chia seed, grass-fed eggs, and dark, leafy greens.