The Meat
WHEN IT COMES TO EATING MEAT, QUALITY MATTERS.
There’s no chance of replacement for specifications. That’s why we pay special attention to every step of the procedure. From food to bedding, our animals are cared for. We are sure to accommodate their natural tendencies – cattle like to roam, hogs prefer to move dirt with their snouts, and chickens prefer to peck.
In the end, quality is influenced by how the animal lived: Was it healthy and content? Was it ever given antibiotics or hormones? Was it humanely raised on a farm with sustainable procedures?
They are the questions we ask, and you should too.
The Checklist
BUTCHERBOX MEAT Investigations ALL THE Containers, AND KEEPS IMPROVING.
Humanely raised
No antibiotics or hormones ever
High quality
Processing Facilities
ButcherBox strives for excellence in every area, and that includes working with perfect meat control facilities. We work with companies and farmers that are dedicated to doing the right thing – never trimming edges, and always looking for ways to improve.
Every service operates predicated on the layout of the concept by Dr. Temple Grandin and has the latest technology. They may be inspected and approved by the USDA or an equivalent agency, and there is someone on site all the time to ensure our products surpass safety standards.
We also believe in fair labor practices. Consistent with our family and community beliefs, our companions treat their workers within the team.
The Beef
Ironclad Warranty THAT BUTCHERBOX Meat IS 100% GRASS-FED AND GRASS-FINISHED.
Our cattle are free to range on grassy pastures throughout their entire lives, suckling using their mothers for the first 6 to 9 a few months, then eating their natural diet of the lawn. Because of the weather, they graze year-round, with access to shelter when needed. Besides being delicious, the medical benefits of eating grass-fed, grass-finished meat are abundant.
100% grass-fed & grass-finished.
Pasture-raised and absolve to roam.
Filled with key nutrients like Omega-3s, vitamins, and minerals.
Read our FAQs for more information about grass-fed vs grain-fed beef.
The Pork
DUROC, BERKSHIRE, CHESTER WHITE – OUR History BREED PIGS POSSESS DISTINGUISHED ANCESTRY.
Heritage breed pigs are special. Their natural, “old-world” genetics mean that during their sluggish maturation process, they develop the fine marbling and great flavor that nature intended these to have.
Bedding in open up barns.
Plentiful outdoor access.
Nutritious, all-vegetarian diet (forage + feed).
The Chicken
OUR FREE-RANGE ORGANIC CHICKENS SPEND THEIR DAYS ROOSTING IN BARNS AND EXPLORING THE OUTDOORS.
Along with thoughtful enhancements such as hay bales and places to climb (chickens love to leap up to high places!), we make sure they stay stress-free at each stage of life. The effect? Birds that are juicy and unbelievably flavorful.
Roosting in barns and specialized enhancements.
Plentiful outdoor access.
Nutritious, all-vegetarian diet (forage + feed).
Chef Tips
DEFROST your meat properly – overnight in the fridge or under cool, running water for 30 min.
Dried out your meat completely and bring to ROOM TEMP before cooking.
Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 – 10°F after being removed from high temperature, so when cooking food on high heat, remove it from the heat source 5°F “early” (120°F).
REST your meat. Slicing and offering it too early means dropping those delicious juices. If covering meats with foil to keep warm, cover it loosely so it doesn’t lose moisture.
Final Thoughts
When looking for quality grass-fed beef you will find it locally but at a very high cost. By signing up with the ButcherBox program you will have great proteins at reasonable prices. Highly recommended.
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