To get the most bang for your organic buck, make sure your beef is the healthiest, best available. Ours is ground from the round, the chuck, and other premium cuts and boasts just the right proportion of lean to fat for the juicy flavor beef lovers prize. Stock your freezer—our organic ground beef is a great year ’round staple!
If you have questions about this product, please call 877.662.6328.
Stir and brown in a skillet until the meat is no longer red. For patties, cook on the skillet or grill until the internal temperature reaches 160 °F as measured with a food thermometer placed in the thickest part of the meat. Remove from heat and serve. Organic Ground Beef can be used in your oven cooked recipes, such as meat loaf. Cook to an internal temperature of 160 °F, remove from heat and let rest for three minutes before serving.
Handling: Organic Prairie meats are frozen at the peak of freshness, then individually vacuum sealed in air-tight packages to preserve optimum taste, flavor and freshness. Store in your freezer and thaw meat in the refrigerator or by microwave before cooking.
If your order exceeds $200, the shipping is on us!*
Flat Rate Shipping
Standard shipping is now $15.95 per order, per address, with no minimum purchase required.*
Is available Monday through Wednesday (orders must be received by Midnight) at $39.95 per order. Alaska and Hawaii require Overnight shipping.
We ship to the 50 U.S. States Only
For complete details visit our shipping page.
*Alaska, Hawaii and other Overnight shipments are not eligible for our free shipping offer or our $15.95 flat rate shipping.
Write a review
Jul 21, 2014 | By cynthia Cavaney
organic burger meat
Jul 16, 2014 | By kristine sullivan
Trusted brand, absolute taste
Jun 27, 2014 | By Natalia Dunham
Jun 3, 2014 | By John Massman
Jun 2, 2014 | By Virginia de Silva
May 17, 2014 | By Melanie Carruth
May 7, 2014 | By Brigitte Fetter
Feb 25, 2014 | By Paula
I Found the Beef
Feb 24, 2014 | By Frank Smith
Jan 21, 2014 | By Angela Povolo
organic ground beef
Dec 21, 2013 | By Jamie Collidge
You can taste the quality difference
Nov 17, 2013 | By Cynthia
Sep 7, 2012 | By Deborah Brown
Jul 19, 2012 | By Rachael
Love this stuff!
Jun 1, 2011 | By Leslie