We guarantee that ButcherBox beef is 100% grass-fed and grass-finished.
That means our cattle are free to range on grassy pastures throughout their entire lives, eating their natural diet of grass. Thanks to the climate, they graze year round. They’re never fed grain or kept in feedlots.
Besides its delicious flavor, there are lots of reasons why people can feel good about eating grass-fed, grass-finished beef.
We source our meat from ranchers we trust. That means working with companies and farmers that are dedicated to doing the right thing – never cutting corners, and always looking for ways to improve. Our partners' operating methods are inspired by Dr. Temple Grandin, a member of the Humane Farm Animal Care Program's scientific committee. Their facilities are routinely inspected and approved by the USDA or a comparable agency.
Where is your beef from?
We source our beef from Australia, and we’re seeking to secure U.S. producers. Why Australia? It has the ideal climate for cattle to graze year round on grassy pastures. Plus, the quality of Australian grass-fed beef is exceptional – it undergoes a strict MSA grading process, which factors in tenderness and juiciness for ultimate flavor.
If you'd like to read more about our beef sourcing, check out this article.
100% grass fed & grass finished? YES
- Our cattle are never fed grain by-products (i.e., distillers grain)
- They’re free to graze on annual and perennial grasses, forbs (legumes, brassicas) and cereal grain in a pre-grain state
- Under certain conditions such as drought, grass may be harvested and stored for future feeding
Certified pasture raised? YES
- Our cattle are born on certified pasture-fed properties, and they spend their entire lives roaming and grazing
Humanely raised? YES
- Beef from Australia is certified by Australian Animal Welfare Certification System (AAWCS)
Ever given antibiotics or added hormones? NO
- No antibiotics administered ever
- No added hormones or growth promotants ever
Meat grading system? YES
- Our Australian beef is graded according to the MSA grading system, with steadfast handling practices to produce stress-free animals
- All meat is graded by cut for 13 points of eatability including breed, age, marbling, color, pH (stress-related) and fat distribution