Dry-aged grass-fed and grass-finished ground beef in an 80/20 blend - right for smash burgers, sloppy joes, tacos, meatloaf, and everything in between.
Made from a majority of chuck, brisket, and steak trim, then dry-aged for a minimum of 14 days to maximize our signature grass-fed and finished flavor.
In July 2026 lab testing, our ground beef measured an omega-6:3 ratio of 1.82:1 - compared with the 8.28:1 grain-fed average reported in the 2026 Journal of Animal Science study of 337 beef samples.
We never process more than 15 animals at a time, so every pound can be traced back to the specific animal it came from.
Want it pre-formed? Grab our grass-fed hamburger patties.
Thaw overnight in the refrigerator. For smash burgers, divide into loosely formed balls, press them thin on a very hot griddle or cast-iron pan, and flip once the edges crisp. Grass-finished ground beef is leaner than typical grocery ground beef, so it browns quickly - keep an eye on it. Cook ground beef to 160°F.
Want a juicier, richer blend? Try our 75/25 ground beef.
From Carter Ranch. Our cattle are 100% grass-fed and grass-finished, raised 4-8 years on native grasses in the Big Horn Mountains near Ten Sleep, Wyoming.