FAQs

• How is SteakBurger packaged? Click Here
• Is SteakBurger Ground Steak organic? Click Here
• Is SteakBurger safe from Mad Cow (BSE)? Click Here
• Do you feed anything other than grass to the cattle you process for sale? Click Here
• What’s the difference between grass-fed and feedlot beef? Why is that important? Click Here
• How is SteakBurger Ground Steak different from the beef I buy in the store? Click Here
• What about thawing meat safely? Also, what if the meat is partially thawed when the delivery arrives: is it safe? Can I refreeze it? Click Here
• How do I really know it’s different from store bought? Click Here
• Do you sell any other cuts of beef besides ground steak? Click Here
• How do I order SteakBurger Ground steak? Click Here
• How is it shipped? Click Here
• Can I pick up my order? Click Here
• Can I buy SteakBurger in large quantities? Click Here
• Do you charge sales tax? Click Here
• I have a question not answered on this page. Click Here

How does the SteakBurger come packaged? In one big bulk or individual packages?

The various cuts come in vacuum sealed packages. The ground SteakBurger comes in frozen tubes.

Is SteakBurger Beef organic?

From our research it appears that the federal government now regulates what can be called “certified organic” so we have to be careful how we use that term. Of course a ranch could be officially called “certified organic” and still feed their cattle very little grass. There’s nothing in the rules about being “certified organic” that requires these “organic” producers to feed grass only. Here’s what we can say: SteakBurger comes from cattle that have NEVER been implanted with artificial hormones NOR have they been given sub-therapeutic levels of antibiotics. They eat only grass so whether their feed contains antibiotics or hormones or anything is moot, but just to be clear: the answer is NO!

Neither do we inject our meats with solutions and chemicals to hold those solutions. We are a true all natural producer of grass-fed cattle. That’s a major reason why we open the ranch up for visitors — so they can see where their beef comes from.

Is SteakBurger Meat safe from Mad Cow (BSE)?

We raise our animals from birth all the way to being processed. We’ve had the mama cows for 4 and 5 years in most cases, or since birth themselves. We are not at all worried about mad cow in our herd. But, understandably we get a lot of questions about mad cow disease. To be honest, we’re not worried about mad cow disease at all, period, even if the cow does come from a feedlot. Our primary point is beef raised 100% on grass and never fed any grain or being stuck in a feedlot is a lot better for you than otherwise.

This question comes up all of the time now with the recent discovery of the case. I’m glad to answer it because it means people are becoming increasingly interested in making sure they know where there food is coming from and that means only good things for an operation like ours. Our beef comes from cattle who have been fed only 100% grass. Mad Cow is absolutely no concern with our cattle. Our animals have never been fed any feed with any animal parts nor have we imported any cattle from outside the US. SteakBurger meat comes from cattle born and raised on certified SteakBurger grass-fed ranches. That’s why we run out of product from time to time.

So you can feel confident now that at least none of the cattle on a SteakBurger ranch has BSE, but what about when the beef goes to the packing plant? Rest assured we do not use any of the mega plants out there, not to name any names. However, I have talked to our processors about this exact issue. I’ll tell you that at the plants we use, absolutely do not accept “downer” animals. Nor do they even accept any animal over 30 months of age. They also do not process any brain or spinal parts.

So I personally feel very confident about our processors. Like I’ve told many others. My wife and I and our children eat this beef (processed in the same packing house we use for SteakBurger) nearly every day in some form or fashion and we wouldn’t if we had any concern whatsoever — I simply wouldn’t risk it. I’ve studied the issue and feel absolutely assured that mad cow is not an issue with our meat.

Here is what The Consumer’s Voice says should be done (our comments added). this is the link

What Needs Doing 1. End dangerous meat production processes: The USDA still allows human consumption of potentially dangerous materials through meat processing techniques such as mechanical deboning and advanced meat recovery, which can result in the inclusion of BSE-infected (mad cow disease-infected) brain or spinal cord materials in human food. SteakBurger Comments: We don’t saw bones, we debone the meat by hand. 2. Do more inspections and tighten rules: The USDA and the U.S. Food and Drug Administration (FDA) need to stop giving companies leeway to raise animals in overcrowded conditions and to slaughter them amidst filth. More frequent inspections are needed as well to make sure meat is safe and free from dangerous pathogens. More testing, too, is needed, for BSE specifically. Currently the USDA tests only cows with neurological disease and a small fraction of downer cows (those cows that cannot walk, and which are more likely to have BSE). Testing should include all downer cows. Testing may need to expand even further to include seemingly “normal” animals. SteakBurger Comments: We would welcome more testing. Let us test every single one of our animals! We’d gladly do it, if we were permitted to do so. We go to the processor ourselves and observe conditions there personally. 3. Enforce the feed ban: In January 2002, the U.S. General Accounting Office (GAO) concluded that the FDA “has not acted promptly to compel firms to keep prohibited proteins out of cattle feed and to label animal feed that cannot be fed to cattle.” FDA also needs to end exceptions to the animal feed regulations. Cow parts can still be fed to pigs and chickens, for example, even though those same risky parts are not fed to cows because of fears of BSE contamination. SteakBurger Comments: We agree, of course! We feed only grass to our cows. Period! No hormones, no animal parts, no antibiotics, no blood. Just Grass!

So, I personally feel very confident about our processors. Like I’ve told many others. My wife and I and our children eat this beef (processed in the same packing house we use for SteakBurger) nearly every day in some form or fashion and we wouldn’t if we had any concern whatsoever — I simply wouldn’t risk it. I’ve studied the issue and feel absolutely assured that mad cow is not an issue with our meat.

Do you feed anything other than grass to the cattle you process for sale?

No, we feed grass only — never any grain or other processed feed. So there is no possibility of the cattle eating any tainted feed. They don’t get anything other than good old natural grass.

What’s the difference between grassfed and feedlot beef? Why is that important?

Grass-fed beef has been shown to be lower in saturated fats, higher in Omega-3 fatty acids (good fats), higher in CLA and natural vitamins. In fact, a recent study showed that grass-fed beef is lower in total fat than dark-meat chicken. Omega-3 fatty acids are naturally found in fish and is known for its health benefits. CLA and Vitamin E contribute to a healthy heart and a reduction in some cancers.

How’s is SteakBurger Ground Steak different from hamburger I buy in the store?

Hamburger in stores is beef from a feedlot. Not only is beef from grass-fed healthier to eat, but livestock that is pasture-raised and “finished” should be better for you and the environment.

How do I really know it’s different from store bought?

There are many ways to tell the difference with SteakBurger, here are just a few:

• The best way is to come out to the ranch yourself and pick up the meat. Then you’ll see the operation firsthand.
• Another way is to taste the difference. SteakBurger has a fresh, non-greasy taste that is noticeably different from feedlot beef.

Do you sell any other cuts of beef besides ground beef?

Due to popular demand, we sell all the cuts now.

How do I order SteakBurger Beef?

Simply click here.

How is it shipped?

We do not ship SteakBurger beef currently. It is available only for pickup at the ranch.

Can I pick up my order?

Yes, if you live in the Dallas area or you are going to be visiting here simply schedule a time with us by phone or email. If you plan on coming down, feel free to bring the whole family. To get to Johnson Ranch, click here.

Do you charge sales tax?

No, there is no sales tax on beef in Texas.

What about thawing meat safely? Also, what if when the delivery arrives and the meat is partially thawed, is it safe? And can I refreeze it?

Here is some excellent information on this question and other related topics that was pulled from the USDA’s website.

The Big Thaw – Safe Defrosting Methods for Consumers

Uh, oh! You’re home and forgot to defrost something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work?

Neither of these situations are safe, and these methods of thawing lead to food borne illness. Food must be kept at a safe temperature during “the big thaw.” Foods are safe indefinitely while frozen. However, as soon as food begins to defrost and become warmer than 40°F, any bacteria that may have been present before freezing can begin to multiply.

“Foods should never be thawed or even stored on the counter, or defrosted in hot water. Food left above 40°F (unrefrigerated) is not at a safe temperature,” cautions Bessie Berry, manager of the USDA Meat and Poultry Hotline.

Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food is in the “Danger Zone,” between 40 and 140°F — at temperatures where bacteria multiply rapidly.

SteakBurger Note: We ship your frozen meat (about the temperature of dry ice -110 degrees) in a 1.5″ – 2″ thick insulated Styrofoam container. We also add dry ice. Then we ship it so it arrives before the dry ice completely dissipates (usually 2 to 4 days). It’s possible that our meat will reach you partially defrosted, that doesn’t mean there’s any problem with it. As long as it reached you partially frozen it’s still going to be safe because it has never been outside of its “fridge”. According to the USDA, it’s still perfectly safe to refreeze that meat. Now, if the delivery is delayed and is in transit for more than 5 days, the meat will likely not be safe when it gets to you. In this case, if the meat is totally defrosted and the temperature inside the cooler when you open it is more than 40° and the meat is not cool to the touch, then, we have a problem. Simply contact us and we’ll make it right. We take all the risk in shipping it. If UPS doesn’t make it there in the prescribed time, we take the blame.

When defrosting frozen foods, it’s best to plan ahead and thaw food in the refrigerator where food will remain at a safe, constant temperature — 40°F or below.

Methods for Thawing Meat

According to the USDA (and these recommendations are about as conservative as you can imagine — but better to err on the side of caution): There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave.

Refrigerator Thawing: Planning ahead is the key to this method because of the lengthy time involved. A pound of ground meat may require a full day to thaw. When thawing foods in the refrigerator, there are several variables to take into account. Some areas of an appliance may keep the food colder than other areas. Food placed in the coldest part will require longer defrosting time. Food takes longer to thaw in a refrigerator set at 35°F than one set at 40°F.

After thawing in the refrigerator, ground meat and poultry should remain useable for an additional day or two before cooking; red meat, 3 – 5 days. Foods defrosted in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Cold Water Thawing: This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. (We recommend putting the one pound packages in a leak-proof plastic baggie when using this thawing method.) If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, meat tissue can also absorb water like a sponge, resulting in a watery product.

The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat — about a pound — may defrost in an hour or less. If thawed completely, the food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.

Microwave Thawing: When microwave defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwave defrosting. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed and, indeed, may have reached optimal temperatures for bacteria to grow.

Foods thawed in the microwave should be cooked before refreezing.

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