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Estimated delivery Fri. for orders placed before 1pm EST and Tues. for orders placed after 1pm.

Ground Beef 80/20, 1lb, Special Blend

This Special Blend Ground Beef is processed using a signature, old-fashioned, low-pressure chopping method. The result is better taste, texture and tenderness. Produced in small lots, this ground beef is always of the highest quality and consistency.
  • 80/20 blend

Suggested recipe - Beef Breakfast Sausage & Goat Cheese Egg Bake


    About Our Beef
    • 100% Vegetarian fed, no animal by-products
    • Aged for at least 21 days
    • Purebred cattle, born and raised in the US
    • Exceptional marbling for remarkable juiciness and flavor
    • USDA Choice or Higher
    • Either antibiotic-free or no unnecessary antibiotics
    • Minimally processed, with no artificial ingredients or added colors
    • Hand-cut by our artisan butchers
    Cooking Tips


    • Watch our how-to steak video for a comprehensive guide.
    • On the grill, season your steak with salt and pepper, then grill on medium heat for 6 minutes. Flip and grill for another 4 minutes or until desired doneness is reached. Finish with salt and pepper.


    • Cook burgers on a grill over medium heat for 8 to 10 minutes or until desired doneness is reached.
    • Place buns on the grill, cut side down, for the final minute to toast.
    • Add cheese slices to each burger during the last minute of grilling to melt.


    • Preheat your oven to 325-350°F.
    • Place the roast on a rack in a shallow roasting pan and insert an ovenproof meat thermometer.
    • Roast in the oven, about 12-15 minutes per pound, or until desired doneness is reached.

    Less Tender Cuts:

    • Brown the beef on all sides in a large stockpot with hot oil over medium heat.
    • Add broth, wine or other liquids and aromatics/seasoning to the pot.
    • Bring to a boil then simmer for 1-3/4 to 2-1/2 hours, depending on the cut, until the beef is fork-tender.
    • For a slow cooker, add beef, salt and pepper, broth, wine or other liquids and aromatics/seasoning to a 4-1/2 to 5-1/2 quart slow cooker. Cook on high for 4 to 6 hours or low for 8 to 10 hours until beef is fork-tender.

    Beef doneness guide:

    • Rare - 120-125°F
    • Medim Rare - 130-135°F
    • Medium - 140-145°F
    • Medium Well - 150-155°F
    • Well done - 160-165°F
    • USDA guidance - min 160°F
    Shipping Information

     Where do you ship and how much does it cost?

    For deliveries to the Northeast (excluding New Hampshire & Maine) shipping is $9.99 and FREE on orders over $150.

    For deliveries outside of the Northeast see shipping rates below based on the order size.

    When will you get your delivery?

    Packaging Information

    You order is carefully packed with a thick 1.5" insulation and dry ice. Most orders are delivered in 1 day transit, however, we package them to last up to 72 hours in most conditions*. 

    The box and insulation are fully curbside recyclable..

    packaging image

    *Items may partially thaw in shipment but should arrive cold—below 40°F as measured with a food thermometer—if not solid frozen. As per the USDA Freezing and Food Safety Guidelines — meats that are refrigerator cold, partly frozen (solid), or frozen can be placed into the freezer for later use.

    Thawing Instructions

    BEST WAY (Recommended) 

    Our recommendation is to thaw in a pan or tray to catch any possible leaks. Defrost in the refrigerator prior to cooking. Meat, poultry, and seafood can be thawed in their packaging. It should take no longer than a day to fully thaw one pound of meat; larger cuts of meat will take longer. Most seafood can defrost in as little as 12 hours. 


    Need to quick thaw — vacuum sealed products should be placed in cold water for 30 to 60 minutes. We suggest using a waterproof package or bag to keep water out. In cold tap water submerge the sealed bag, changing the water every 30 minutes as it continues to thaw. Smaller packages of seafood/meat will typically thaw in an hour or less. Larger pieces can take several hours. 



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