Save on organic meats for Memorial Day grilling!

We’re looking forward to celebrating our heroes and our heritage this Memorial Day–and we’re passing on great savings to our customers in honor of the holiday. Now through May 22, save $22.88 on our Memorial Day Value Pack. Plus, get free shipping! Here’s the scoop:

Memorial Day Value Pack
Value: $228.87
Sale: $199.99
**Free Shipping**
Order this Pack and Enjoy:
2 (8oz.) filet mignon
2 (12oz.) rib eye steaks
2 (10oz.) new york strip steaks
2 (8oz.) top sirloin steaks
8 (2oz.) all beef hot dogs
8 (1/4lb.) burger patties
6 (8oz.) bone-in pork chops
1 (2lb.) bag chicken wings

Enter “makeitmemorable” in your cart to SAVE $22.88, or start shopping HERE.

Country style bone-in organic pork ribs

Bone-in country ribs

Sometimes referred to as blade chops, bone-in country style pork ribs are cut from the shoulder’s loin-end. Our 100% organic heirloom pork ribs are tender and meaty, especially when braised, slow-cooked, or baked on low heat and basted with barbecue sauce.

Fresh boneless or bone-in ham steaks

Our ham steaks are fresh, not smoked or cured. They’re also flavorful, tender, and made from nothing but 100% organic heirloom pork.  About three-quarters of an inch thick, they look like pork chops – and you can cook them the same way, on the grill, in the pan or in the oven.

Pork loin roast

Make any night more special with a delicious, organic heirloom pork loin roast. Not to be confused with pork tenderloin, our roast is delicious simply rubbed with olive oil, sprinkled with salt and pepper and roasted in the oven. Or try recipes that call for spice rubs or stuffing. For maximum juiciness and flavor, don’t overcook! Most chefs recommend aiming for an internal temperature of no more than 140 degrees.

Beef summer sausage

This isn’t your standard summer sausage. We start with only the finest grass-fed, organic and humanely raised beef. Then we make it right, uncured, without adding MSG or other stuff you don’t want. Choose from three great natural flavors: plain/regular, garlic, and Jalapeño. Order a few of these to keep to keep in the freezer for tasty high-energy snacks or appetizers.

Beef snack packs

Long on flavor, short on unhealthy additives, our snack packs aren’t cured. They’re made from pure organic grass-fed beef. Adults and kids will love having these around for a quick boost of energy. They come frozen and stay fresh in the refrigerator for a week.

The overuse of antibiotics on healthy animals to make them grow larger has led to human resistance to the drugs’ effects.

Last week, the U.S. Food and Drug Administration took a first step toward advocating against the overuse of antibiotics on our nation’s farms. The agency announced that farmers and ranchers will need a prescription from a veterinarian before using antibiotics in farm animals.

The announcement is good news—but not good enough to keep us from swearing by organic beef, chicken and pork as the safest, healthiest, most environmentally sound choice for American meat lovers. Organic farmers are way ahead of the game, since they don’t use antibiotics or synthetic growth hormones.

Check out our summary of what the new rule’s all about.

The good news: keeping drugs effective for human use

If the industry complies with the rule, more judicious use of the drugs could reduce the tens of thousands of human deaths that result each year from the drugs’ overuse.

For decades, the government has been trying to stop farmers and ranchers from using antibiotics to raise supersized cattle, pigs, chickens and other animals.  As it says in the FDA press release, “Because it is well established that all uses of antimicrobial drugs, in both humans and animals, contribute to the development of antimicrobial resistance, it is important to use these drugs only when medically necessary.”

The not-so-good news: A rule some call “tragically flawed”

The not so good news? The jury’s still out on whether the rule will make a significant impact. It depends on the voluntary efforts of drug makers to change their labels to require a prescription. And there’s nothing in the rule to stop farmers from overusing antibiotics in the name of “disease prevention.”

The safest bet: 100% organic meat

You can read more about the pros and cons of the rule in lots of places including The New York Times and Mother Jones.  You can also do yourself and the planet a favor and keep on supporting organic family farms, which never use antibiotics or synthetic growth hormones. In the future, we’re hoping more conventional farmers will take a page from the organic handbook.

New at Greensbury: Baby Back Ribs

This month, we’re happy to welcome delicious organic baby back ribs into the Greensbury product family…and we’re equally happy to announce that we’ve lowered the prices some of our popular items, organic pork chops and grass-fed filet mignon.

At Greensbury, we’re trying to make high-quality organic meats more accessible to more people. Shipping directly to your door is one of the ways we accomplish this goal. Another is doing our best to offer a wide variety of products and find more loyal customers,  so we can increase our sales and pass along more savings to you.

With warm weather arriving, now is a great time to stock up for picnics, grilling, and outdoor dining. Like our pork chops and other pork products, our new ribs come from heirloom-variety hogs humanely raised in the American Midwest without added hormones or antibiotics.

As for our filet mignon, these steaks offer the perfect marriage of elegance and flavor. Dry-aged 21 days for maximum tenderness, all of our grass-fed beef comes from family farms where great taste is a point of pride. Our steaks have the rich marbling you expect from the best steakhouse cuts – but with less saturated fat and cholesterol.

Rain Crow Ranch is a prime example of a Greensbury partner that does things right. Located in the rolling hills of the southern Ozarks near Doniphan, Missouri, the farm has been in the business of producing beef since 1882.

Today, Rain Crow is truly a family affair, owned and operated by Mark and Patricia Whisnant with help from their six children.  They produce some of the country’s best grass-fed beef. Succulent sirloin, flavorful rib eye…when it comes from Rain Crow, you know it’s absolutely the best.

“Family farms are rapidly disappearing from our American culture,” notes Patricia, who was a practicing veterinarian before turning to full-time farming. She and Mark have always dreamed of making their farm profitable enough to allow any of our children stay on our farm and make a living if they chose.

For the Whisnants, grass-fed beef is more than a product. It is a sustainable management philosophy that benefits the animal, the producer and the environment. Beef from Rain Crow is beef you can feel good about eating, not only due to the health benefits associated with grass-fed beef, but also because it supports a way of life that’s good for us all.

Greensbury Market Heads West

Since the day we started Greensbury Market, our goal has been to help Americans get the highest quality, best tasting organic meats available. We’ve had a great few years, thanks to our many loyal customers. Today, we’re excited to announce two exciting changes that will reach more customers and raise the profile of organic meats, grass-fed beef, and the benefits of sustainable family farming.

Better rates for West Coast states

Within the next two months, Greensbury Market will start shipping to states on the West Coast at more affordable rates. We’re working with a new distribution center in the heart of the country. So those customers in California, Arizona, Nevada–you know who you are!–will get all the organic meats you love at a lower price.  All our products will still be shipped via UPS, packed in a Greensbury cooler and dry ice, so you you do not need to be home when your order arrives. Please see shipping info for more details…and keep checking back for news that the new shipping rates are in effect.

Nationwide Marketing Campaign

We’re also getting ready to kickoff a national marketing campaign. Our goal is to support more organic family farms, which means we need to increase sales. We’re also determined to spread the word about the health and environmental benefits of organic foods.  Ultimately, high sales volume means lower prices for you, the Greensbury customer. That’s something we can all celebrate.

Preserving the family meal

Balancing the demands of a fulltime job with kids’ afterschool activities, homework, and other commitments can leave little time for leisurely homemade dinners. Yet experts agree it’s important not to give up on the idea of sitting down and eating together. A study published in May in Pediatrics magazine found that children and adolescents who ate with their family three or more times per week were more likely to be in a normal weight range and eat healthier than kids who shared fewer than 3 family meals together.

The freezer can be a secret weapon in the fight to preserve the family meal. Grocery shopping for fresh food mid-week is one task too many for many parents. If you find yourself resorting to prepackaged frozen fare or takeout meals more often than you’d like, or giving in to the idea of cereal for dinner, try these tips for stocking your freezer and making last-minute meals using organic meats, organic produce and other wholesome ingredients.

Five keys to a well-stocked freezer

1. Vacuum-sealed organic meats — The vacuum seal on Greensbury organic meats ensures that our products stay good for up to six months in the freezer. Once they’re defrosted, as long as they’re still in their original packaging, they stay fresh and delicious for up to five days.
2. Organic vegetables and fruits — Vegetables and fruits retain their vitamins and minerals when they’re frozen, meaning they are as nutritious as fresh vegetables. Today’s supermarket veggie choices go far beyond corn, peas, and the standard vegetable medley. Try edamame, cauliflower, Brussels sprouts, and healthy preparations with light sauces or herbs. Frozen berries and other fruits can be a refreshing treat on their own, or as part of yogurt smoothie.
3. Individual portions – Keep individual portions of organic chicken breasts, organic grass-fed beef patties, organic sausages, and other organic meats and grass-fed beef on hand. You can defrost the number of portions you need overnight in the freezer, or even cook them frozen using a slightly lower temperature.
4. Variety of choices — With a wide variety, you can always find something to supplement a meal or to please the pickier members of the family. The beauty of frozen food is that you don’t have to defrost all at once — so you can make a little of this and a little of that, without waste.
5. Extra portions — When you take the time to make something more elaborate, prepare extra and freeze enough for another meal. Soups and stews are especially easy to make in large quantities, and they sometimes taste even better the second time around.

National Farmers Market Week

Since summer is prime farmer’s market season, now’s the time to make the effort to seek one out, when you’ll find fresh and locally grown produce that’s full of flavor:  heirloom tomatoes, sweet corn, juicy peaches and plums, and much more.  We hunted down some great recipes that you can pair with organic chicken, organic pork, or organic grass-fed beef for a delicious summer meal.

Zucchini and Tomato Gratin
Alice Waters, Chef and Owner, Chez Panisse
Pair with: Grilled 100% Grass-fed Strip Steak

Serves 6 to 8

1 yellow onion(s)
olive oil
salt and pepper
1 small bunch thyme
1 bunch fresh basil
6 to 8 medium tomato(es)
10 zucchini, or yellow squash

Preheat oven to 400F.

Peel and slice the onion and sauté it in olive oil until soft. Season with salt and pepper. Add the thyme and basil leaves. Remove the stem ends of the tomatoes and cut into ¼-inch slices. Trim the squash and cut into ¼-inch slices on diagonal.

Spread the onion and herbs on the bottom of a 9×12 inch baking or gratin dish. Make a row of slightly overlapping tomato slices. Season with salt and pepper. Make a row of zucchini or squash slices. Make alternate rows of slightly overlapping tomato slices and zucchini or yellow squash until the pan is covered and the vegetables are used up.

Press down on the vegetables. Drizzle with olive oil and bake uncovered for 30 to 45 minutes until the gratin has started to brown.

Melanzane Ripiene (Stuffed Italian Eggplant)
Carmine Marzano, Chef and Owner, Ristorante Luigino
Pair with: Organic Italian Sausages

Serves 4

4 Italian eggplant
4 tablespoons olive oil
1/2 onion(s), chopped finely
2 cloves of garlic, minced
4 ounces sausage, pork
1/2 cup Parmesan cheese, grated
2 egg(s)
1 pinch dry marjoram
1 teaspoons parsley, chopped
salt
pepper(s)
Parmesan cheese, grated, as garnish

Cut the eggplant in half lengthwise and score around the outside with a sharp knife, being careful not to pierce the shell. Scoop out the flesh with a spoon. Poach the eggplant shells for about 45 seconds in boiling water, and set aside to cool off.

Chop the flesh of the eggplant and set aside. Heat the olive oil in a skillet and saute the onion until translucent. Add the garlic and cook for one minute. Add the chopped eggplant and sausage and cook for about ten minutes. Set aside while the filling cools off. Mix the eggplant and sausage with the Parmesan cheese, eggs and herbs and season to taste with salt and pepper. Fill the eggplant halves with a pastry bag or spoon and sauteon both sides in a skillet with olive oil for about two minutes or bake in a 350F oven for 15 minutes. Serve garnished with Parmesan cheese.

Chicken Chile Rellenos
Grady Spears, Co-Owner and Executive Chef, Reata Restaurants

Pair with: Organic chicken

Grady Spears worked as a cowhand and cattle broker before becoming executive chef and co-owner of the Reata Restaurants in Alpine and Fort Worth, Texas, and in Beverly Hills, California. Named one of the Top 5 New Chefs of 1998 by Restaurants and Institutions Magazine, his work at Reata has been widely praised in newspapers and magazines from coast to coast. He is the author of A Cowboy in the Kitchen, Cowboy Cocktails and Texas Farm to Market.

Serves 2

Red Chile Sauce:
2 ancho chile(s)
2 New Mexican dried chile(s), or Mexican guajillos
1/2 cup chicken stock
1 onion(s), minced
1 clove of garlic, minced

Slit each chile with a sharp knife and remove the sees and stem. Place the ancho and dried peppers in a large saucepan, cover with chicken stock and add the onion and garlic. Bring to a boil, reduce heat and allow to simmer for about 15 minutes or until the peppers are soft. Pour the pepper mixture and cooking liquid into a blender and blend on low speed, increasing to high speed as the pureé combines.
Chicken Stuffing:
1 tablespoon olive oil
1 pound, skinless, boneless chicken, thigh meat
1 3/4 cups tomato(es), peeled, seeded and diced
1/2 cup red chile(s), sauce (recipe above)
kosher salt, to taste
freshly ground pepper(s), to taste

Heat the oil in a sauté pan and add the chicken. Sauté the meat over medium heat, turning it several times, until it is cooked through. Remove the chicken from the heat and allow it to cool. Coarsely chop the meat and put it in a bowl. Add the tomatoes, chile sauce, salt, and pepper. Mix Gently.
Rellenos:
4 large poblano peppers
2 cups (about 8 ounces) Monterey Jack cheese, grated
1/2 cup (about 2 ounces) goat cheese, crumbled

Roast peppers: Lightly oil their skins and roast them over a flame or under a broiler until they are charred on all sides. Set aside in a sealed plastic bag for 10 minutes to allow the steam to loosen the skin. Peel off the charred skin and discard it. Slit one side, remove and discard the seeds. The peppers are now ready to stuff.

Preheat oven to 350F.

Put one quarter of the chicken mixture in each pepper, with the cut side facing up. Place the peppers on a lightly oiled sheet pan. Mix together the Monterey Jack and goat cheese and divide it evenly among the peppers, piling cheese on top of the chicken mixture. Bake the peppers for 20 minutes or until filling is heated through and cheese is melted and bubbling. Serve at once.

When the Greensbury team first heard that people were using the term “artisan” or “artisanal” for organic meats, we thought it was a little strange, since artisans have traditionally been defined as craftspeople who work with their hands, making things everything from furniture to leather belts. But the more we thought about it, the more we realized that small family farmers are practicing a traditional craft, and sustainably raised grass-fed beef deserves to be recognized for its unique flavor and quality.

Here are some reasons to put the organic grass-fed beef raised on American family farms into the same category with other finely crafted foods and products:

• Made in small batches: “Small batch” is now a term, like artisanal, often attached to canned foods, or baked goods, or other edible items to distinguish them from industrial or mass-made products. When you buy small batch salsa, for example, you can assume that it wasn’t made on an assembly line in a enormous factory that cranks out thousands of bottles a day. By the same token, when you buy grass-fed steaks and other grass-fed meats raised on organic family farms, you know that the animals were raised with care in pastures, not in feedlots, and that the farmer’s livelihood depends on following strict organic standards and producing beef that is “a cut above” what you find in the average supermarket aisle.
• Traditionally made: Before the rise of industrial farming, cattle were routinely grazed in pastures, and therefore beef was grass-fed. Industrial farming introduced grain into the picture, as well as antibiotics and added hormones, which were designed to make producing beef faster and cheaper. Unfortunately, most Americans began to get used to beef that is grain-finished and raised on farms that use pesticides and synthetic fertilizers.
• Unique: Greensbury works with family farmers raise that their livestock and poultry with an emphasis on taste. These farmers have created innovative and unique diets that consist of a variety of green-growing forage. One of our ranchers admitted he spent more than 15 years fine-tuning the different types of grasses, plants and alfalfas he feeds his cattle to make his meat taste great.
• Authentic and wholesome: Our farmers and ranchers treat their animals humanely, allowing them to graze freely. They rotate grazing to allow the grass and soil to replenish naturally. Organic grass-fed beef is better for us, and better for our planet. When compared to grain-fed livestock, grass-fed and pasture-raised meats are among the healthiest of protein sources on the planet, with more “good” fat, less calories, more omega-3s, and more conjugated linoleic acids (CLAs).

The government has responded to new concerns about food safety, quality and public health with more laws about nutrition labeling in supermarkets and restaurants. Especially where meat is concerned, however, it can be confusing to sort through all the information on packages and labels. What does “natural” mean? If it says “no growth hormones,” does that mean it’s organic? Where does “grass fed” or “free range” fit into the picture?

At Greensbury, we believe that “certified organic” provides the best insurance that meat is as natural, healthy and environmentally friendly as possible. Here’s why:

1)   Organic farmers do not use antibiotics or synthetic growth hormones. Organic livestock are never given antibiotics or synthetic hormones such as the genetically engineered bovine growth hormone. Their feed is organic and vegetarian. By eating organic meats, you also limit your intake of genetically modified foods, because organic farmers cannot raise genetically modified crops or livestock or use production aids that are genetically modified.

2) Organic meat comes from animals that are given 100% organic feed. Organic animals are raised the way nature intended, in an environment with fewer toxins, no pesticides, healthier soil, and 100% organic all vegetarian feed.

3) Organic animals are given access to the outdoors and/or pastures. Animals on certified organic farms are raised with special attention to their health and wellbeing. They have access to fresh air, sunshine, and the outdoors. This is good for them, and food for you, too. Organic meats come from animals whose good health is looked after.

4)   Organic grass-fed beef has special health benefits. When compared to grain-fed livestock, organic grass-fed, pasture-raised beef is among the healthiest protein sources on the planet. Grass-fed beef can have up to one-third less fat as a similar cut from a grain-fed animal. Because they are lower in fat than grain-fed animals, grass-fed meat is lower in calories. Grass-fed beef has two to four times more heart-friendly omega-3s than meat from grain-fed animals.

5)   Organic farms do no use most conventional pesticides, synthetic fertilizers, bioengineering, or ionizing radiation. Certified organic farmers do no use most conventional pesticides, synthetic fertilizers, bioengineering, or ionizing radiation. Organic agricultural practices prevent pesticides and other chemicals from getting into the air, earth and water that sustain us.

6)   Organic farmers emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Well-balanced soil is the foundation of healthy, nutritious food. Conventional farming depletes the soil over time. Organic farmers use practices that replenish and build healthy soil.

7)   Organic farms are inspected by a Government-approved certifier. The inspection process is rigorous and ensures the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic meats must be certified, too.