Organic Grass-Fed Beef

Coming Soon

American, Grass-Fed Organic, Blended, Beef Burger Series

We created this burger for those Flexitarians out there or anyone who is looking to easily add functional ingredients to their everyday routine. We then combine our premium Organic Grass Fed Beef with nutrient dense whole foods to give you a juicy flavorful burger that is out of this world.

American-Grass-Fed-Organic-Blended-Beef-Burger-002
grass grazing farms of kansas america

About Our Grass-Fed Beef

Pure Land America spans the mid-west to source the finest grass-fed organic beef available. We partner directly with America’s top Sustainable Beef Producers to bring you the purest Domestic beef on the market today. Pure Land America ranchers use a method of daily rotational cattle grazing to ensure the most natural and highest quality beef.

american farmers feed cow with grass

Why Purchase Grass-Fed Beef

Our Certified Organic Grass-Fed Beef is never treated or fed with antibiotics, hormones, growth promotants or genetically modified organisms (GMO’s). Our team of organic ranchers and organic farmers ensures consistently healthy and flavorful cuts of meat and ground beef.

grass fed ribeye steak paired with asparagus

Our Grass-Fed Beef Products

At Pure Land America our Certified Organic Grass Fed Beef is raised in America on lush organic pastures, never receive antibiotics or growth hormones and are always humanely raised.

Cook Time: 10 minutes

ORGANIC GRASS-FED BEEF N’ BEER MEATBALLS

INGREDIENTS:

  • 1 1/2 pounds Organic Grass-Fed Ground Beef
  • 1/4 cup Worcestershire Sauce
  • Salt and Pepper
  • 1 cup Italian Bread Crumbs
  • 2 Tbsp Dijon Mustard
  • 1/4 cup Parsley, Chopped
  • 2 Tbsp Horseradish
  • 2 Garlic Cloves, minced
  • 1 Egg, beaten
  • 2 Tbsp Sesame Oil
  • 1 cup Amber Ale
  • 1/2 cup Vegetable Stock

DIRECTIONS:

In a large bowl, combine the Organic Grass-Fed Beef and Worcestershire Sauce; seasoning with Salt and Pepper. Hand mix with Bread Crumbs and Mustard. Mix in the Parsley, Horseradish, Garlic and Egg, then roll into 2-inch balls. Heat a cast-iron skillet over medium-high heat. Add Oil to the hot pan. Carefully place meatballs in the pan and cook until browned, about 5 minutes. Add the Beer and Vegetable Stock; cover the pan with foil and cook for about 15 minutes, turning the meatballs occasionally.

Key Benefits

Of Our Organic, Grass-Fed Beef

organic beef with omega-3's, healthy brain food from grass fed beef.

Rich in Heart-Healthy Omega-3s

USDA organic meat online that is less total fat than conventional beef

Less Total Fat Than Conventional Beef

USDA organic label found on pureland america meats

USDA Certified Organic

certified CCOF organic label found with pureland america products

CCOF Certified Organic

no antibiotics or hormones given to pureland america farms

No Antibiotics

certified gluten free grass fed beef from american farms

Certified Gluten-Free

no genetically enhanced beef on pureland america farms

GMO Free

pureland america meats are completely organic with no GMO

No Added Hormones

Nice And Juicy

I fried mine in Extra Virgin Olive Oil, White Wine and Thyme Honey Balsamic Vinaigrette along with Portobello Mushrooms and it was great. Still have another one and will cook it the same way again.

TheMarcoIslander

Best steak I've had outside a Steakhouse

I made my Ribeye in my Joule Sous-vide as a comparison taste test to a grocery store specialty cut Rib Eye. I took my steak frozen from the freezer in a gallon freezer bag. I previously prepared the steak with a mesquite seasoning, one teaspoon of avocado oil sprayed on the steak, then I put a sprig of fresh organic thyme and minced garlic on the steak. I put the steak in a freezer bag spraying the opposite side and repeating the process with the addition of an organic Bay Leaf. I squeezed the air out of the freezer bag, closing it and placing it in the 129.2 degree water for 90 minutes for a 1" frozen Rib Eye. Before my timer went off I preheated a carbon steel pan. After removing my Ribeye from the hot water I took the steak out of the bag and dried it with a paper towel to caramelize it. I poured olive oil in the hot pan with a pat of butter then added my steak at high heat for 60 seconds. I turned my steak over and browned the second side for 60 seconds adding the Bay Leaf to the pan with the thyme and garlic basting the steak with the pan juices and topping it with the thyme, Bay Leaf and garlic. I plated the Ribeye with the thyme and garlic pouring the pan juices on the Ribeye, discarding the Bay Leaf. Unbelievably I had a rich au jus in my freezer bag which I poured over my Ribeye from the Sous Vide cooking process. The Ribeye was delicious, tender, juicy, a perfect medium rare every time. My only regret, the Rib Eyes were GONE SO QUICKLY! Oh, there was No comparing them to the grocery store steak. I can make A Perfect medium rare Ribeye at home every time and save money.

Kevin Niezgoda

awesome high quality steak!

What a great organic steak very tender and juicy!

adam e.