Organic Fresh Beef
Rooted in Nature. Raised with Care.

At Organic Fresh Beef, we’re passionate about delivering the highest-quality organic beef straight from trusted, family-run farms across the USA. Since 2001, our partners—like the dedicated TruBeef—have been pioneering organic farming with unwavering commitment. What started as a promise to real, wholesome food has grown into a mission to share honest, fully traceable, and irresistibly flavorful beef with customers who demand the best for their plates. From pasture to delivery, every cut reflects our promise of purity, care, and unmatched taste.

Our Farm-to-Table

Value System where the land beneath our feet sets the standard for quality. At the heart of everything we do is a deep commitment to quality, transparency, and taste.
All of our beef is carefully supplemented with produce from a few reputable organic farms in the area. This ensures that everything can be traced back to your fork from our fields. Our cattle are fed organic corn grown on our farm and clover-rich grass sward as their natural diet. Antibiotics are only given when absolutely necessary, and hormones are never used. Our beef is hung for a minimum of two weeks, often three, after being slaughtered humanely at a nearby abattoir. This allows the meat to develop depth of flavor and become tender. Every bite of our mince is distinguished by the superior quality of its lean cuts. We take great pride in our corned beef and spiced beef, both of which are made by dry-curing premium cuts like eye of round and silverside. Our traditional dry-curing process means there’s no added water or phosphates, just a carefully balanced mix that includes a very small amount of sodium nitrite (less than 50 mg/kg).
Our organic lamb comes from a few local farms that share our commitment to natural and high welfare farming practices. The lambs never eat cereals and only graze on clover-rich pastures. The lamb is processed locally and hung for a week to ensure maximum tenderness and flavor, just like our beef. To make our exceptional organic bacon, we hand dry-cure the pork that comes from a select few carefully selected producers. While organic pork and bacon are naturally a little fattier than conventional factory-farmed options, the flavour is incomparable. Our pigs are processed at our Meats Processing Unit in USA, Co., keeping our commitment to practices that are local and long-lasting. Our sausages are made in-house and contain nearly 90% pork and beef of the highest quality. They are dry-cured, just like our ham and bacon, with no added water and a flavor that stands on its own. Additionally, we are pleased to offer organic chicken from Margaret McDonnell’s farm in The USA is another partner who shares our dedication to natural farming and high standards. We deliver our organic meat across the entire Country , including Canada, South America and Europe.

Nose-to-Tail: Honouring the Whole Animal

At the heart of our work is a nose-to-tail philosophy — a respectful, sustainable approach that ensures every part of the animal is valued, not wasted.

This isn’t just about reducing food waste; it’s about celebrating the full flavour and nutrition that comes from lesser-used cuts, bones, and organs. When animals are raised organically, on nutrient-rich pasture, without synthetic chemicals or stress, every part of them is naturally more wholesome. From rich stocks to tender slow-cooked cuts, our nose-to-tail approach supports healthier soil, better animal welfare, and a deeper connection to real food.

It’s a return to the way our grandparents cooked — where nothing was wasted, and everything was done with care.

Our Organic Fresh Beef

Our Organic Accreditations