Frequently Asked Questions

The organic seal is the gold standard — and the first thing to look for on a label. For beef to earn the USDA Organic seal, cattle must be raised on certified organic land and fed certified organic feed: no synthetic pesticides, fertilizers, or GMOs. They can never receive antibiotics or added growth hormones, and farms must meet sustainability guidelines verified by independent third-party certifiers. It’s the most complete signal that beef was raised with cleaner inputs, a lighter environmental footprint, and real attention to animal welfare.

Nope! Organic, 100% grass-fed, and free range each mean something different. Beef can be organic without being 100% grass-fed; it can be 100% grass-fed without being organic; and it can be both organic and 100% grass-fed without being free range. Organic certification governs what cattle are fed and how the land is managed — but organic feed can still be corn or grain, not just grass. Conversely, cattle can graze pasture their whole lives on farms that don’t use organic methods. We know, it’s exhausting. If environment, animal welfare, and your own health all matter to you, look for the organic seal first, then 100% grass-fed and free range. (Or just buy Verde and trust the meat you eat.)

It comes down to what the cattle eat. 100% grass-fed beef comes from cattle that eat only grass and other plant forages — the diet they evolved to eat. Pair that with organic certification, the way Verde does, and you also know the pasture and feed are free of synthetic pesticides, GMOs, antibiotics, and added hormones. Watch the labels, though: beef can say “grass-fed” without being 100% grass-fed (see the next question). Most conventional beef is grain-finished — cattle are fattened quickly on corn or grain, often in feedlots instead of on pasture.

Grass-finished means 100% grass-fed — the cattle eat only grass for their entire lives. Nearly all cattle start out on grass, but most are “finished” on grain or corn. The USDA doesn’t strictly regulate the term “grass-fed,” so if you want the real thing, look for “100% grass-fed” or “grass-finished” on the package — ideally right next to the USDA Organic seal, the way you’ll find on Verde.

If animal welfare matters to you, watch for this one. Free range (or pasture-raised) beef means cattle are free to roam and graze open fields, the way nature intended — and never confined to feedlots. (Each of our animals has an average of 2 acres to roam!) Important to know: organic and 100% grass-fed don’t automatically mean free range, and vice versa. Cattle can be fed grass pellets in a feedlot and still be called 100% grass-fed, or live on pasture their whole lives but eat corn or grain. That’s why Verde looks for organic, 100% grass-fed, and free range together.

Sad topic alert. Feedlots — also known as Confined Animal Feeding Operations (CAFOs) — pack cattle together in unnatural, stressful, and often unsanitary quarters to be “finished,” or fattened up, for harvest. They’re fed corn, grain, by-products, even candy (seriously) to add weight as quickly and cheaply as possible, sometimes for as long as ⅓ of the animal’s life. Certified organic, 100% grass-fed beef like Verde’s never comes from a feedlot.

You bet. When cattle eat their natural diet of grass on clean, certified-organic pasture, the beef is functionally different. Compared with conventional beef, organic 100% grass-fed beef is leaner, lower in calories, and higher in vitamins and nutrients — more Omega-3s and CLA, plus beta carotene, Vitamin E, B vitamins, and the list goes on — with no synthetic pesticides, antibiotics, or added hormones in the picture.

If you’re used to conventional beef, you may notice that organic, 100% grass-fed beef tastes different from grain-fed. A diet of pure grass instead of grain or corn brings out a “true beef” flavor. Grass-fed beef tastes the way beef should!

Because it’s leaner than conventional beef, organic 100% grass-fed beef cooks faster — and the most common mistake is overcooking it. For steaks, aim for about 30% less cook time and pull them off the heat about 10°F before your usual target temp. We also like to brush grass-fed steaks with a little olive oil before they hit the grill. Other than that, cook it just like regular beef! Find more cooking tips on our blog.

Don’t worry — that richer, deeper red is completely normal and a sign of a healthy, active animal. Grass-fed cattle roam and graze on open pasture, which builds more myoglobin (the protein that stores oxygen in muscle) and gives the meat its naturally vibrant color. The fat can also look more golden or yellow thanks to beta carotene from all that fresh grass. Color can shift from bright red to purplish depending on oxygen exposure in the package — that’s normal too, and not a sign of spoilage.

Absolutely. Like any beef, whole cuts such as steaks and roasts are safe at medium-rare — the USDA recommends an internal temperature of 145°F with a 3-minute rest. Ground beef should always be cooked to 160°F. Because organic, grass-fed beef is leaner, it reaches temperature faster, so use a meat thermometer and pull it a few degrees early to avoid overcooking.

At Verde, we set our standards high because we believe in simple, honest, real food — and we don’t compromise. Our beef is always 100% grass-fed and 100% free-range (no feedlots, ever), never contains added hormones or antibiotics, and is raised by family farmers using timeless methods that respect the land, the animals, and you. The majority of our beef is also certified organic. We believe these methods make the highest-quality beef around. Click the button below to learn more about the Verde Way.

Our beef comes from a network of family farmers in Uruguay, Australia, and North America who meet our high standards — certified organic, 100% grass-fed, and free-range — for doing things right.

Uruguay has generations of experience raising 100% grass-fed beef on open, organic pasture. As one of the world’s largest grass-fed beef producers, it has some of the best animal welfare, food safety, and traceability anywhere. With abundant sunshine and water, Uruguay’s climate is ideal for year-round grazing on open pastures, and each animal has the equivalent of at least two soccer fields to roam. About the size of New York State, Uruguay dedicates over 80% of its land to raising livestock on pasture. Learn more about how Uruguay raises beef the gaucho way here.

Every farm we work with is certified organic by its country’s USDA-recognized organic certifier. The USDA approves these international equivalents to uphold the same Organic Standards we follow here in the U.S. — so the organic seal means the same thing, wherever the beef is raised.

Yes! Our cattle live on open pasture their entire lives, just as nature intended — never confined, and never sent to feedlots at any point. Animal welfare is incredibly important to us and to our farmers, who follow standards approved by Professor Temple Grandin, a world expert in animal science. It’s all part of raising organic, 100% grass-fed beef the right way.

We only use beef breeds known for tenderness and quality — specifically Hereford and Angus — raised organically on grass. Never dairy cull or tropical breeds like Brahman.

Never. Verde beef is always raised with no added hormones and no antibiotics — ever — and our cattle are never fed GMOs, in keeping with the organic standards we hold ourselves to. We work only with family farmers who raise cattle the way nature intended: on open pasture, eating grass. It’s simple, honest, real food with nothing hidden in the fine print.

It can be a real win for the planet. Well-managed organic grazing keeps cattle on open pasture instead of feedlots, supports healthy grasslands, and can help build soil and store carbon in the ground. Our family farmers use rotational, pasture-based, organic methods that work with the land rather than against it — part of why we care so much about how and where our beef is raised.

You can find Verde at major retailers, including BJ’s Wholesale Club and Market Basket. You can also buy online at Amazon Fresh in certain areas. Not at your local store? Ask your meat manager to start carrying Verde!

Organic, grass-fed beef does often cost more than conventional beef, and there’s a good reason. Cattle raised on open, certified-organic pasture take longer to reach weight, farms meet higher animal-welfare and organic standards, and no shortcuts (like feedlots or grain-finishing) are taken. You’re paying for cleaner inputs, better animal welfare, and beef that’s leaner and higher in nutrients like Omega-3s and CLA. For many of our customers, that peace of mind — and the flavor — is well worth it.

Keep fresh beef in the coldest part of your fridge and cook or freeze it before the use-by date on the package. Fresh steaks and roasts generally keep 3–5 days refrigerated; ground beef 1–2 days. To freeze, wrap tightly to prevent freezer burn — frozen beef keeps its best quality for several months. Thaw in the fridge overnight rather than on the counter, and remember organic, grass-fed beef cooks faster, so don’t overcook it.

Yes. Organic, 100% grass-fed beef with no added hormones, antibiotics, or fillers fits naturally into keto, paleo, and Whole30 ways of eating. It’s a clean source of protein, healthy fats, and nutrients like B vitamins and iron — just check any seasoning or marinade you add against your program’s rules.