Ground Beef - Old World Blend - 1 lb
Northstar Bison
$20.00
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Northstar Bison
Ground Beef - Old World Blend - 1 lb
88% lean. Seven organs. One package. Northstar Bison's Old World Ground Blend does something no conventional grocery store ground beef — not even the grass-fed options — comes close to: it combines Wisconsin-raised beef muscle meat with liver, heart, spleen, kidney, pancreas, thymus, and adrenal, blended in the exact proportions a whole animal naturally yields. Every animal is 100% grass-fed and finished, lifetime grazed on small family farms in Wisconsin, regeneratively raised, and humanely harvested. No flavor enhancers, colorings, or preserving agents. The organs are held to the same sourcing and traceability standard as the muscle — which matters, because most blended organ products don't tell you where those organs came from. Hand delivered to your door by local drivers.
- Cooks exactly like ground beef — burgers, tacos, Bolognese, chili, meatballs — no adjustments, no compromises, full nose-to-tail nutrition in every bite
- Grass-fed and finished, small-batch ground, soy-free, corn-free, Non-GMO — seven organs blended in whole-animal ratios with full Wisconsin farm traceability
- Keto, paleo, carnivore, and gluten-free
88% lean and built for people who want more from their ground beef.
Northstar Bison's Old World Ground Blend is muscle meat blended with seven vital organs and glands — liver, heart, spleen, kidney, pancreas, thymus, and adrenal — in the exact ratios a whole Wisconsin grass-fed and finished beef animal naturally provides. A true nose-to-tail ground beef, cut and ground in small batches in Wisconsin. One pound per package.
Every animal in this blend is 100% grass-fed and finished — lifetime grazed on small family farms in Wisconsin, regeneratively raised, and humanely harvested. Non-GMO, hormone-free, antibiotic-free, soy-free, and corn-free. No flavor enhancers, colorings, or preserving agents — ever. The organs are held to the same sourcing standard as the muscle. That matters, because most organ supplements and blended products don't tell you where the organs came from or how those animals were raised.
No conventional grocery store carries anything close to this. Standard ground beef is muscle only — and even the grass-fed options at most retailers stop there. Sourcing and preparing seven individual organs to the quality and traceability standard of Northstar's Wisconsin farms would take serious time and significant cost. This grass-fed and finished beef and organ blend delivers that full-spectrum nutrition in a format that cooks exactly like ground beef — no adjustments, no compromises, no effort.
The blend is 88% lean — season simply and don't overcook it. Add a dash of Bone Broth Concentrate while cooking for an even deeper, more nourishing result. Keto, paleo, carnivore, and gluten-free friendly, this blend fits cleanly into the most nutrient-focused dietary frameworks without any modification to how you cook or eat — zero carbohydrates, no fillers, and every ingredient sourced from the same traceable Wisconsin family farms.
Customers consistently describe this as the most genuinely useful way they've found to incorporate organ meats into everyday meals — real flavor, zero compromise on sourcing, and a format that fits seamlessly into weeknight cooking. Burgers are a standout preparation.
Packaged frozen and hand delivered fresh to your door by local drivers; store in the freezer for up to 24 months, move to the refrigerator to thaw for 24 hours, and use within 5–7 days once thawed.
Ingredients: Beef Muscle Meat, Beef Liver, Beef Heart, Beef Spleen, Beef Kidney, Beef Pancreas, Beef Thymus, Beef Adrenal.
Common Questions
How does grass-fed and finished beef compare nutritionally to conventional grain-finished beef?
Research published in Nutrition Journal found that grass-fed beef contains roughly 2–3 times more conjugated linoleic acid (CLA) than grain-finished beef, and the omega-6 to omega-3 ratio in grass-fed beef typically ranges around 2:1 compared to 7.5:1 or higher in grain-finished beef — a meaningful difference given that Western diets are already heavily skewed toward omega-6. Grass-fed beef also tends to be higher in fat-soluble vitamins E and A, and contains more glutathione, a key antioxidant. The 'finished' part of 'grass-fed and finished' is critical: cattle can be grass-fed for most of their lives and then grain-finished for 90–120 days in a feedlot, which partially reverses those omega-3 and CLA gains. Northstar's animals are grass-fed and finished for their entire lives, which is what the nutritional research on grass-fed beef is actually describing.
What does each organ in the blend actually contribute, and why does the whole-animal ratio matter?
Each organ carries a distinct nutritional profile. Liver is among the most nutrient-dense foods known — a 3.5-oz serving provides over 2,400% of the Daily Value for vitamin B12 and substantial preformed vitamin A (retinol), iron, copper, and folate. Heart is exceptionally high in CoQ10 (coenzyme Q10), a mitochondrial compound involved in cellular energy production that declines with age and is not well-represented in muscle meat. Kidney is a significant source of selenium and B12. Spleen contains high concentrations of heme iron and tuftsin, a peptide studied for immune modulation. Pancreas provides digestive enzymes and is one of the few dietary sources of insulin-like growth factor precursors. Thymus and adrenal glands contribute peptides, zinc, and vitamin C — organs rarely available in any retail format. Blending these in whole-animal proportions rather than at arbitrary percentages means the ratios of fat-soluble vitamins, minerals, and cofactors mirror what a whole animal actually contains, which matters because nutrients like vitamins A, D, E, and K work synergistically and can compete for absorption when severely out of balance.
Does this blend fit keto, paleo, and carnivore macros — and what are the actual numbers?
At 88% lean, a 4-oz cooked serving of this blend yields approximately 22–24 grams of protein and 10–13 grams of fat, with zero carbohydrates — no fillers, binders, or additives of any kind are in the ingredient list. That macro structure fits cleanly within all three frameworks: keto requires keeping net carbs under roughly 20–50g per day, and this contributes zero; paleo excludes grains, legumes, dairy, and processed foods, none of which are present here; carnivore diets are animal-product-only with a focus on nose-to-tail eating, and a blend of muscle meat plus seven organs is precisely what that framework prioritizes nutritionally. Because the organs are held to the same 100% grass-fed and finished standard as the muscle, there are no conventional feedlot-raised ingredients mixed in — a sourcing detail that matters to most people serious about these protocols. The blend is also soy-free, corn-free, and free of any flavor enhancers or colorings, which removes common hidden carbohydrate and additive sources that appear in lower-quality ground products.
What dishes can I make with this, and do I need to cook it differently than regular ground beef?
This blend cooks exactly like standard ground beef — same pan temperature, same browning behavior, same cook times. Burgers are a particularly strong preparation because the organ content adds depth of flavor without any livery aftertaste at this blend ratio. It works directly as a 1:1 substitute in any recipe calling for ground beef: tacos, Bolognese, meat sauce, stuffed peppers, chili, meatballs, shepherd's pie, stir-fry, or breakfast hash. Because it's 88% lean rather than 80/20, it releases slightly less fat during cooking, so adding a tablespoon of tallow, ghee, or butter helps if you want a richer finish — especially in pan sauces or when browning for a longer braise. One practical note: don't overcook it. Ground beef at this lean percentage benefits from pulling it off heat at 155–160°F internal temperature; cooking past 165°F will dry it out. If you're using it in a recipe that also calls for pork, it substitutes cleanly for the beef portion without any flavor adjustment needed.
What does '100% grass-fed and finished' actually mean, and how do I know the organs meet the same standard?
Current USDA FSIS guidance requires that an unqualified 'grass-fed' label apply only to cattle fed 100% forage from weaning to harvest, with continuous access to pasture — animals raised under this standard are never confined to a feedlot. Prior to updated 2019 FSIS guidance, the regulatory landscape was less consistent; the American Grassfed Association (AGA) certification has long required continuous forage-based diet, no confinement, no antibiotics, and no hormones for the animal's entire life, including the finish phase, providing an additional layer of verified accountability. Northstar sources exclusively from small family farms in Wisconsin with full traceability, and every animal in this blend is verified 100% grass-fed and finished under those standards. The organ sourcing is explicitly held to the same farm-level standard as the muscle meat — this is not common in the organ or supplement category, where organs frequently come from conventional, undisclosed sources. Northstar's products are also Non-GMO, antibiotic-free, hormone-free, soy-free, corn-free, and contain no flavor enhancers, colorings, or preserving agents — all of which are verifiable through their sourcing documentation rather than just label claims.
Why isn't a blended muscle-and-organ ground beef available at regular grocery stores?
Standard supermarket ground beef is muscle meat only, even the grass-fed options. Sourcing seven individual organs — liver, heart, spleen, kidney, pancreas, thymus, and adrenal — to a consistent quality and traceability standard from a single farm network requires infrastructure and relationships that mainstream retail supply chains don't support. Most large-scale processors don't keep these organs in the human food supply at all; they're often diverted to pet food or rendered. Even at specialty retailers, you might find liver or heart sold separately, but coordinating all seven organs in verified ratios from verified farms, then small-batch grinding them together with muscle meat, is operationally complex in a way that doesn't scale to commodity beef economics. That's why this product exists outside the grocery channel entirely.
Is there any taste difference from organ content, and will it be noticeable to people who dislike liver?
The organ content is blended with muscle meat in the proportions a whole animal naturally provides, which means no single organ dominates the flavor. At this ratio, liver, kidney, and the other glands contribute a slight mineral depth and richness compared to plain ground beef, but the blend does not taste like liver in the way that eating liver on its own does. Most people who are organ-averse because of texture or strong flavor report that the blend is indistinguishable from conventional ground beef in everyday preparations like tacos, burgers, or meat sauce — the organ flavor rounds out rather than stands out. Cooking method matters: high-heat browning with some fond development (Maillard reaction) tends to integrate the flavors most seamlessly. A small number of people with very high sensitivity to organ flavor can detect it when the meat is cooked very plainly and tasted side by side with muscle-only beef, but in seasoned dishes it's consistently described as a richness rather than a distinct organ note.
Customers consistently describe the Old World Blend as the most nutrient-dense and flavorful ground beef they've found — and many make it a staple.
Northstar Bison's Old World Ground Blend is muscle meat blended with seven vital organs and glands — liver, heart, spleen, kidney, pancreas, thymus, and adrenal — in the exact ratios a whole Wisconsin grass-fed and finished beef animal naturally provides. A true nose-to-tail ground beef, cut and ground in small batches in Wisconsin. One pound per package.
Every animal in this blend is 100% grass-fed and finished — lifetime grazed on small family farms in Wisconsin, regeneratively raised, and humanely harvested. Non-GMO, hormone-free, antibiotic-free, soy-free, and corn-free. No flavor enhancers, colorings, or preserving agents — ever. The organs are held to the same sourcing standard as the muscle. That matters, because most organ supplements and blended products don't tell you where the organs came from or how those animals were raised.
No conventional grocery store carries anything close to this. Standard ground beef is muscle only — and even the grass-fed options at most retailers stop there. Sourcing and preparing seven individual organs to the quality and traceability standard of Northstar's Wisconsin farms would take serious time and significant cost. This grass-fed and finished beef and organ blend delivers that full-spectrum nutrition in a format that cooks exactly like ground beef — no adjustments, no compromises, no effort.
The blend is 88% lean — season simply and don't overcook it. Add a dash of Bone Broth Concentrate while cooking for an even deeper, more nourishing result. Keto, paleo, carnivore, and gluten-free friendly, this blend fits cleanly into the most nutrient-focused dietary frameworks without any modification to how you cook or eat — zero carbohydrates, no fillers, and every ingredient sourced from the same traceable Wisconsin family farms.
Customers consistently describe this as the most genuinely useful way they've found to incorporate organ meats into everyday meals — real flavor, zero compromise on sourcing, and a format that fits seamlessly into weeknight cooking. Burgers are a standout preparation.
Packaged frozen and hand delivered fresh to your door by local drivers; store in the freezer for up to 24 months, move to the refrigerator to thaw for 24 hours, and use within 5–7 days once thawed.
Ingredients: Beef Muscle Meat, Beef Liver, Beef Heart, Beef Spleen, Beef Kidney, Beef Pancreas, Beef Thymus, Beef Adrenal.
Common Questions
How does grass-fed and finished beef compare nutritionally to conventional grain-finished beef?
Research published in Nutrition Journal found that grass-fed beef contains roughly 2–3 times more conjugated linoleic acid (CLA) than grain-finished beef, and the omega-6 to omega-3 ratio in grass-fed beef typically ranges around 2:1 compared to 7.5:1 or higher in grain-finished beef — a meaningful difference given that Western diets are already heavily skewed toward omega-6. Grass-fed beef also tends to be higher in fat-soluble vitamins E and A, and contains more glutathione, a key antioxidant. The 'finished' part of 'grass-fed and finished' is critical: cattle can be grass-fed for most of their lives and then grain-finished for 90–120 days in a feedlot, which partially reverses those omega-3 and CLA gains. Northstar's animals are grass-fed and finished for their entire lives, which is what the nutritional research on grass-fed beef is actually describing.
What does each organ in the blend actually contribute, and why does the whole-animal ratio matter?
Each organ carries a distinct nutritional profile. Liver is among the most nutrient-dense foods known — a 3.5-oz serving provides over 2,400% of the Daily Value for vitamin B12 and substantial preformed vitamin A (retinol), iron, copper, and folate. Heart is exceptionally high in CoQ10 (coenzyme Q10), a mitochondrial compound involved in cellular energy production that declines with age and is not well-represented in muscle meat. Kidney is a significant source of selenium and B12. Spleen contains high concentrations of heme iron and tuftsin, a peptide studied for immune modulation. Pancreas provides digestive enzymes and is one of the few dietary sources of insulin-like growth factor precursors. Thymus and adrenal glands contribute peptides, zinc, and vitamin C — organs rarely available in any retail format. Blending these in whole-animal proportions rather than at arbitrary percentages means the ratios of fat-soluble vitamins, minerals, and cofactors mirror what a whole animal actually contains, which matters because nutrients like vitamins A, D, E, and K work synergistically and can compete for absorption when severely out of balance.
Does this blend fit keto, paleo, and carnivore macros — and what are the actual numbers?
At 88% lean, a 4-oz cooked serving of this blend yields approximately 22–24 grams of protein and 10–13 grams of fat, with zero carbohydrates — no fillers, binders, or additives of any kind are in the ingredient list. That macro structure fits cleanly within all three frameworks: keto requires keeping net carbs under roughly 20–50g per day, and this contributes zero; paleo excludes grains, legumes, dairy, and processed foods, none of which are present here; carnivore diets are animal-product-only with a focus on nose-to-tail eating, and a blend of muscle meat plus seven organs is precisely what that framework prioritizes nutritionally. Because the organs are held to the same 100% grass-fed and finished standard as the muscle, there are no conventional feedlot-raised ingredients mixed in — a sourcing detail that matters to most people serious about these protocols. The blend is also soy-free, corn-free, and free of any flavor enhancers or colorings, which removes common hidden carbohydrate and additive sources that appear in lower-quality ground products.
What dishes can I make with this, and do I need to cook it differently than regular ground beef?
This blend cooks exactly like standard ground beef — same pan temperature, same browning behavior, same cook times. Burgers are a particularly strong preparation because the organ content adds depth of flavor without any livery aftertaste at this blend ratio. It works directly as a 1:1 substitute in any recipe calling for ground beef: tacos, Bolognese, meat sauce, stuffed peppers, chili, meatballs, shepherd's pie, stir-fry, or breakfast hash. Because it's 88% lean rather than 80/20, it releases slightly less fat during cooking, so adding a tablespoon of tallow, ghee, or butter helps if you want a richer finish — especially in pan sauces or when browning for a longer braise. One practical note: don't overcook it. Ground beef at this lean percentage benefits from pulling it off heat at 155–160°F internal temperature; cooking past 165°F will dry it out. If you're using it in a recipe that also calls for pork, it substitutes cleanly for the beef portion without any flavor adjustment needed.
What does '100% grass-fed and finished' actually mean, and how do I know the organs meet the same standard?
Current USDA FSIS guidance requires that an unqualified 'grass-fed' label apply only to cattle fed 100% forage from weaning to harvest, with continuous access to pasture — animals raised under this standard are never confined to a feedlot. Prior to updated 2019 FSIS guidance, the regulatory landscape was less consistent; the American Grassfed Association (AGA) certification has long required continuous forage-based diet, no confinement, no antibiotics, and no hormones for the animal's entire life, including the finish phase, providing an additional layer of verified accountability. Northstar sources exclusively from small family farms in Wisconsin with full traceability, and every animal in this blend is verified 100% grass-fed and finished under those standards. The organ sourcing is explicitly held to the same farm-level standard as the muscle meat — this is not common in the organ or supplement category, where organs frequently come from conventional, undisclosed sources. Northstar's products are also Non-GMO, antibiotic-free, hormone-free, soy-free, corn-free, and contain no flavor enhancers, colorings, or preserving agents — all of which are verifiable through their sourcing documentation rather than just label claims.
Why isn't a blended muscle-and-organ ground beef available at regular grocery stores?
Standard supermarket ground beef is muscle meat only, even the grass-fed options. Sourcing seven individual organs — liver, heart, spleen, kidney, pancreas, thymus, and adrenal — to a consistent quality and traceability standard from a single farm network requires infrastructure and relationships that mainstream retail supply chains don't support. Most large-scale processors don't keep these organs in the human food supply at all; they're often diverted to pet food or rendered. Even at specialty retailers, you might find liver or heart sold separately, but coordinating all seven organs in verified ratios from verified farms, then small-batch grinding them together with muscle meat, is operationally complex in a way that doesn't scale to commodity beef economics. That's why this product exists outside the grocery channel entirely.
Is there any taste difference from organ content, and will it be noticeable to people who dislike liver?
The organ content is blended with muscle meat in the proportions a whole animal naturally provides, which means no single organ dominates the flavor. At this ratio, liver, kidney, and the other glands contribute a slight mineral depth and richness compared to plain ground beef, but the blend does not taste like liver in the way that eating liver on its own does. Most people who are organ-averse because of texture or strong flavor report that the blend is indistinguishable from conventional ground beef in everyday preparations like tacos, burgers, or meat sauce — the organ flavor rounds out rather than stands out. Cooking method matters: high-heat browning with some fond development (Maillard reaction) tends to integrate the flavors most seamlessly. A small number of people with very high sensitivity to organ flavor can detect it when the meat is cooked very plainly and tasted side by side with muscle-only beef, but in seasoned dishes it's consistently described as a richness rather than a distinct organ note.
Customers consistently describe the Old World Blend as the most nutrient-dense and flavorful ground beef they've found — and many make it a staple.
- "Tasted great, packaged well, quality product!" — Josh C., Verified Buyer
- "The Old World Blend is one of the most amazing products Northstar Bison offers. The balance of ground meat with organ meats makes it both nutrient-dense and truly exceptional." — Cara B., Verified Buyer
- "My husband eats it almost every day. He says it's very tasty, easy to cook, hardly any fat. Used it for his chili last night." — Miriam C., Verified Buyer
- __badge:
- Nose-to-Tail
- __Storage_Location:
- Frozen
- __Volume:
- 600
- __Owner:
- NorthStar