Frequently Asked Questions
Will my delivery arrive if I am not at home?
Yes! You will receive a shipping confirmation of what day your order will ship. If delivery times need to be changed, you can do so by following the link in the confirmation email. Your Free Raised® Direct meats will arrive in a cooler box, packed with dry ice. Our boxes do not require a signature upon delivery and can safely sit outside for about 12 hours before any thawing may occur.
Will my order ship fresh or frozen?
To start, all meats will ship frozen. This protects product quality during the shipping process.
Can I cancel or change my subscription?
Absolutely. We want you to be happy. If you need to cancel or change your subscription just log into your account here, click the chat button or email us at firstname.lastname@example.org.
How many pounds come in a box?
Each month, subscription box offerings will vary as the featured items change. Weights will be posted with the box offering description or in each product description for a la carte ordering.
Is shipping free?
For Subscriptions, Yes! You can also get free shipping on a la carte orders over $125. If you choose to upgrade your shipping to second day air, or overnioght there is an upcharge. There is also a small delivery fee for a la carte orders of under $125 We are very pleased to be able to offer these value options to our customers living in the contiguous United States.
What is your delivery area?
Contiguous United States only at this time. We hope to expand our delivery area in the future.
How do I update my payment information?
If you need to update your payment information you can log into your account here, click the chat button or just email us at email@example.com.
Is there a number I can call? How do I contact you?
We are here to help! You can initiate a chat during business hours, email us any time us at firstname.lastname@example.org or call 1-800-385-0617 (8am – 5pm Central Time).
How are monthly offerings determined?
We are proud to exclusively offer meats born and raised in the USA by family farmers. Monthly selections are curated by pairing seasonal cooking trends with our farm-fresh offerings.
What if I am not happy with an item I received / have an issue with my order?
Is the packaging material / liner recyclable?
Yes. The outer plastic is recyclable, cardboard is recyclable and the insulation is biodegradable and can be put in the garbage.
How do I safely handle / dispose of the dry ice?
For dry ice it is recommended to leave in the shipper and place outside in an open ventilated area.
Where are you located?
Our family meat company has operated in the Milwaukee, WI area for 80 years. Official headquarters is Franklin, WI.
Where are your farms located?
We proudly work with and support independent family farmers who are located in the heart of the Midwest. Our beef producers are primarily located in WI, MN, North and South Dakota.
Why is your grass fed beef marbled? I thought all grass fed beef was supposed to be very lean?
This is an old-wives tale that we are glad to dispose of! Grass fed beef CAN and SHOULD taste great! After all, why should your family meal have to suffer just to have the benefits of grass fed? Our grass fed beef is different because it was designed based upon 3 core principles: 1) ruminant nutrition, 2) animal husbandry - selecting the right breeds of cattle that are able to properly finish on an all-grass and forage diet and 3) Midwestern family farmers who are experts in the craft of true grass finishing. Finishing is the term beef producers use for the time period when cattle gain weight to become market-ready.
Isn’t all beef grass-fed?
Yes, but not all beef is grass-FINISHED, and that is the important difference. All of our beef is grass-fed AND grass-finished. Finishing is the process of fattening cattle to be market ready. This is the time when cattle develop marbling, which imparts both flavor and tenderness into steaks, roasts and ground beef. Today, most beef is finished on corn or grain in feedlots. Typically, a beef could be in the feedlot from 3-5 months.
If beef can marble and taste great on an all grass and forage diet why isn’t all beef raised that way?
This is how beef used to be finished, until the early 1900s. After WWII, large wartime chemical producers converted factories from war chemicals to farming supplies – fertilizers, herbicides, pesticides, and more to help improve production. Overnight, grain became bountiful and cheap. It was then that farmers realized it was much faster and cheaper to grow corn and feed it to the animals to “finish” them to market weight, vs. the time it took for cattle to naturally finish on pasture grass and forages. The power of economics won out and tradition of grass-finishing cattle was largely abandoned.
Why is grass fed / gras-finished more expensive than corn finished? Isn’t grass free?
Great question! Let’s assume the grass is “free” (in other words, an established, healthy pasture that doesn’t need to be planted). The land it grows on still has to be paid for, as do the taxes, and it needs to produce an income for the farm family. The challenge is that raising cattle on an all grass and forage diet takes about twice as long as grain finishing, and produces fewer pounds. So, farmers incur higher costs to raise each animal, wait twice as long to earn a paycheck, and often have fewer pounds to sell. All of those economic factors combined mean that they have to be paid a higher price per pound for the meat they produce.
Why is most beef corn finished? If all cattle start off eating grass?
Because corn finishing is the quickest, more economical way to raise beef to market weight. Did you know, grain finished beef can raised to market weight up to 1 year sooner than grass fed beef?
Why does others grass fed beef look dark red and yours is bright red?
Lean and dark colored beef is often a visual indicator of poor quality. This can happen if the animal was very old at market time, or if the pastures they grazed on didn’t have proper nutritional values (think of the nutritional values of iceberg lettuce vs. kale or spinach). Often times this occurs with imported grass fed meats – from beef that were raised in other countries where the quality standards aren’t to the same levels as Strauss Free Raised®.
Why do companies offer imported beef instead of American raised?
Price. Imported grass fed beef is much cheaper. Just like manufacturing overseas, US companies often use this as a way to make more money vs. American made. The problem with that is it doesn’t protect our domestic food supply (American family farmers) and it leaves the environmental benefits of pasture raising behind in the countries where the beef is raised. By supporting American grass fed beef producers we are supporting the American environment, and our American food supply.
Are you third party certified?
We are currently undergoing the approval process to become an official PVP or “Process Verified” program via USDA. This is the most highly audited 3rd party program available as USDA is the only auditor in the US that actually has the power to shut down your business if the program standards are not being upheld.
Where are your cattle harvested and processed?
Harvesting occurs in at two different plants, this is done for food safety reasons to have a ‘redundancy’ plan. Facilities are in Wisconsin and Pennsylvania. Both the very modern USDA facilities that provide the highest level of humane animal welfare with Temple Grandin designed barns, as well as are BRC/FSQ audited, which ensures the highest level of food safety. Meat is then brought back to the Strauss plant in Franklin, WI where our team of butchers carefully age and cut the product into steaks before shipping. We are committed to clean food – for us, that means working with farmers who raise to our Free Raised® standards, as well as holding that commitment during processing. No additives, no ingredients that you wouldn’t have in your own kitchen cupboard. No pink slime.
How are the meats packaged?
Strauss meats are sealed in air-tight vacuum packaging. That means, they will appear a bit dark until opened. Once opened, meat will naturally bloom to bright red when exposed to oxygen in the air.