- 100% grass-fed*
- 85% lean
- Certified organic
- Humanely raised
- No animal byproducts
- No antibiotics or hormones
- Product of Washington State
*No grain diet: cattle graze on pasture rich in grasses, legumes, and herbs.
Our Ground Beef offers unsurpassed flavor and nutrition ... it's perfect for burgers, meatballs, lasagna, and more!
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.
Storage and thawing
Raw meat must be refrigerated at 40° F or below, to curb the growth of bacteria.
Never use a microwave to thaw your grass-fed beef. The USDA recommends thawing beef overnight in the refrigerator, at 40° F or below.
To quick-thaw frozen ground beef, remove meat from package and place on plate or skillet at room temperature. Flip every half-hour until thawed (one to two hours).
Or, immerse the unopened packages in cold water until flexible. (This is only recommended when you do not have time for the meat to thaw under refrigeration, as quick-thawing may degrade texture and cause moisture loss.)
Wash your hands well after handling raw beef. Keep raw or undercooked beef and its juices away from ready-to-eat foods (salads, snacks, etc.).
You can’t tell whether beef is safely cooked by looking at it. Beef may remain red-to-pink in the center, even when the meat has reached a safe internal temperature.
The USDA advises consumers that beef must reach an internal temperature of 145° F. However, this may result in meat cooked more thoroughly than desired (i.e., well done instead of medium or medium-rare).
Grass fed beef has higher protein and lower fat levels, and will usually need 25% to 30% less cooking time, compared with standard, grain-finished beef.
Choose recipes that don't mask the delicate flavor of grass fed beef … and help preserve its succulence.
To best protect moisture and tenderness, use the minimally essential cooking times and temperatures to achieve the desired degree of doneness.
To avoid over-cooking patties made from our grass-fed ground beef, reduce a regular burger recipe’s recommended temperature by 50 degrees. The cooking time will remain the same or slightly shorter, even at the lower temperature.
Bring your patties to room temperature before cooking, and always pre-heat your oven, pan or grill.
Use a thermometer to test for doneness. Since grass fed beef cooks more quickly, it can go from perfect to over-cooked in less than a minute.
We recommend that you use tongs to turn your burgers, because unlike steak, burgers will lose moisture when forked.
Perishable (frozen and fresh-iced) foods are packed with
Ample dry ice (frozen goods) or cold gel packs (fresh goods),
and ship from Monday through Wednesday (except holidays).
Depending on shipping date and destination, perishable orders
ship via 2nd Day Air service* or 1-3 Day Express Ground service.
*Fresh shellfish are shipped overnight by the grower, Tuesday
through Thursday, after they receive your order from Vital Choice.
Standard Shipping Fees
- Up to $49.99 = $4.95 shipping
- $50 - $98.99 = $9.95 shipping
- $99 and over = FREE shipping
Overnight shipping and other premium services cost more; for
more information on all shipping topics, see our Shipping page
Free standard shipping applies to all orders of $99 or more sent to
any U.S. street address.
We cannot ship perishable goods to PO boxes.
Perishable shipments to Alaska and Hawaii are subject to surcharges;
please see our Shipping page
When will my perishable foods arrive?
- Orders placed Saturday, Sunday, Monday, or before 10 AM
Tuesday will ship on Tuesday* to arrive 1-3 days later.
- Orders placed between 10 AM Tuesday and 10 AM Wednesday
will ship on Wednesday* to arrive 1-2 days later.
- Orders placed after 10 AM on Wednesday through 12:00 midnight
Friday will ship on Monday* to arrive 1-3 days later.
NOTE: Fresh shellfish are shipped overnight by the grower, Tuesday
through Thursday, after they receive your order from Vital Choice.
*Except when a holiday falls on the designated shipping day.
For more information, see our Shipping page