Ask a Rancher

Our cows are grass-fed as they grow up and then they’re introduced to a custom, all-natural, 100% Vegetarian grain blend. This gives the meat a more tender and rich flavor, as well as increasing the amount of Marbling, which gives you the best eating experience.

Yes it is! We are proud to be 100% American and our entire process from raising to delivering takes place here in the US.

Our meats are only sourced from local farms and ranches here in the great US of A 🇺🇸

We sell boxes with a variety of meats! We interviewed real American families when starting this company and then curated our boxes to best meet the needs of their household and yours. You can find All Beef, All Chicken, and All Seafood boxes or a combination of them on our site.

Since we source from local farms and ranches across the US, we do not have a single blend of grain that is used across all our suppliers. Most often a grain blend consists of corn, oats, and or wheat of some kind.

Grain is actually not bad for cattle. That is a myth. The idea that cattle only eat grass rules out all the things they naturally would have encountered roaming through open fields. Also, the reason cattle put on weight eating grain is that they digest it BETTER than grass. They get more nutrition out of it, and it helps them grow to a finished size faster but not at an expense to the cow.

Organic is a really watered down label that doesn't carry the weight most of us hope or think it does. When sourcing our chicken specifically, we wanted to be better than the Organic standard. Instead of sourcing from Organic farms that do the minimum to earn a label, we wanted to work with farms who do the most to earn your trust. That’s Better than Organic.

Each box that includes our chicken has all of this information on the product page. To see all of the answers to this question, visit our Chicken Box HERE. The chicken facts you read will be the same for the Better than Organic Chicken Box, Rancher’s Classic, and Family Feast - though the flavors included in each may vary.

All of our boxes are subject to slight variation because of sourcing from local farms. We pack what they produce. Certain boxes guarantee a bone-in cut (T-Bone, Bone-In NY Strip, Porterhouse, etc…) but they do not guarantee a specific one. Certain boxes do state a specific cut and you are guaranteed that.

Yes! We have recipes posted on our blog. Visit www.goodranchers.com/blog and filter by Recipes to see all of them. Also check out our meat and grilling tips to take any recipe to the next level!

Yes, our chicken breasts are boneless and skinless. They require little to no trimming before putting them in the pan or on the grill so they make your dinner easy and full of flavor.

Lots of the meat at the grocery store is ungraded by the USDA, meaning the quality is much lower. That meat sells for less than ours because it doesn’t even compare in quality.
If you look at meat that is USDA Select to USDA Choice at the grocery store, you will see a price of around $12-15 a pound. Our Price is the same or actually less than this average, plus we do not sell Select. We only sell Prime and High-Choice steaks, which are the two highest grades available. For the quality we sell, our price can’t be beat at the store. This is steakhouse quality at an affordable price.

If you are not 100% satisfied with your order, then please reach out to us. We want to make sure we do everything we can to make sure you’re taken care of and your issue is heard. You can reach out to us via our Contact Us Form or email support@goodranchers.com

To get the perfect balance of tenderness and rich flavor, we dry age our meat for a minimum of 14 days, and wet age them for an additional 14 days.

The difference between wet aging vs. dry aging is in how the meat is dehydrated. For dry-aging, whole sides of beef or primal cuts are hung in the open air at a temperature just above freezing and left to age for weeks. Not only are the enzymes breaking down the muscle tissues during this time, but the meat is also slowly dehydrating. This concentrates the meat and changes the texture and flavor. With wet-aging, cuts of beef are vacuum-sealed in plastic and shipped to the market. The aging takes place in the 4-10 days between slaughter and sale while the meat is in transit giving the enzymes time to tenderize the meat.