When Does an Ordinary Sandwich Become Extraordinary? When You Add Panorama Organic Beef, Of Course.

A sandwich is, at its most basic, a piece of meat between two pieces of bread. The 4th Earl of Sandwich is credited with giving the quick and easy meal its name, but for centuries before the Earl devoured his dinner of salt beef and thick bread while working at his desk (or at the gaming table, depending on which story you believe), in almost every culture, people both rich and poor wrapped bread around meat and sometimes cheese. 

A recent consumer survey found that sandwiches have become a go-to for people eating at home because they’re easy, healthy, and budget-friendly. If the same old ham and Swiss on rye or turkey with avocado just aren’t exciting your taste buds anymore, we’re here for you. Panorama Organic’s grass-fed beef makes your boring sandwich into a gourmet meal, all while delivering health benefits to you, restored ecosystems to birds and wildlife, and prosperity to American family ranches.

All of our beef, whether fresh, frozen, or prepared, is organic and 100% grass-fed, with no-GMOs, antibiotics or hormones, or imported mystery meat. Our ranchers treat their animals with special care so they deliver the best-tasting beef to your table.

When it comes to sandwiches, the most obvious and popular choice is the hamburger, a staple of barbecues and backyard parties across America. Panorama Organic offers four different types of ground beef—the standard 80/20 and 85/15 blends, a 93/7 blend for those who prefer a leaner product, and our new Chef’s Blend, a combination of ground chuck, brisket, and short rib for big, beefy taste. You’ll find plenty of creative burger ideas on our recipe page—everything from a simple classic burger to a Southern version with fried green tomatoes.

Taking the burger idea one step further, there’s nothing more comforting than a cold meatloaf sandwich made with leftover meatloaf. Add some mustard, mayo, cheddar cheese, tomato, and lettuce, and dinner is served.

If you have hours to spend, a slow-smoked brisket with spicy barbecue sauce makes not only a great dinner, but with the addition of cole slaw and sturdy rolls, an amazing sandwich the next day. If you don’t have time to spend tending the smoker, you can also braise the brisket in chile sauce.

Get spicy with steak in this carne asada sandwich, which includes roasted red pepper and green chile, red onion, avocado, and a lime-infused sauce. If you don’t want to take the time to roast and peel your own peppers, you can find roasted red peppers packed in olive oil and frozen or jarred green chile at almost any grocery store. They’ll do in a pinch.

Panorama Organic’s steak strips make great kabobs. Stuff the grilled meat and veggies into pita bread and drizzle with a little tzatziki for a healthy and delicious Mediterranean dinner. Or, cook them up in a grill pan with onions, pile on a sub roll, top with melty Provolone, and you have a classic Philly cheesesteak. 

Last year, Panorama Organic launched a line of fully cooked prepared products to make your life easier. Our hotdogs, meatballs, and hickory-smoked sausage are all made from the same organic, grass-fed beef as our higher-end cuts, and offer the same delicious flavor in a healthy, easy to dress up package.

The meatballs are great in soups and over spaghetti, of course, but they also make a delicious meatball sandwich or sliders. Broil them for a few minutes to get them nicely browned, add your favorite marinara sauce and some cheese to a hoagie roll, and you have a dinner to please everybody.

The uncured hickory-smoked sausage is great on the grill, but you can also cook it in a skillet with some green peppers and onions for a tasty sandwich on your favorite bread. If you want to get especially creative, simmer it for a few minutes in some beer before putting it on the grill or in the pan. 

And then there’s the humble hotdog. Ours are fully cooked, uncured, and made of 100% grass-fed, organic beef. You can go the simple all-American route with some mustard and relish or add chili and cheese. For a Chicago dog, add onions, tomatoes, pepperoncini and a poppy seed hot dog bun. Our favorite is the Sonoran dog with bacon, beans, jalapeno, avocado, tomato, onion, and cheese, all served up in a bolillo bun. 

What kind of creative sandwiches are you creating with Panorama Organic beef? Post a picture on Instagram  or Facebook and tag us. We always appreciate seeing what our customers are doing.

family sits on table inside kitchen

8 Tips for Making Cooking at Home Simple, Delicious, and Fun

As inflation continues to eat away at consumer buying power, especially at the grocery store, home-cooked meals continue to trend among American consumers. Between 79 and 80% of American meals are consumed at home, a number that hasn’t decreased even as the pandemic has somewhat loosened its grip on life.

Eating at home has its benefits—portion control, knowing what’s in your food, healthy ingredients, less expense—but if you’re not someone who enjoys the process, grocery shopping and preparing food can be a chore. Yet with a little planning, even the most kitchen-resistant among us can learn to put healthy, delicious, and simple meals on the table, and have fun doing it.

Make a plan. Spend a few minutes on the weekend planning what you’re going to cook and eat during the week. Keep in mind that you don’t have to actually cook every meal. Grill a big steak for dinner one night, save the leftovers, and you’ll have sandwiches/salads/tacos for lunch for the next couple of days. 

Make a budget and a list. (The tedious part.) Once you have a basic menu outlined, then make a shopping list, keeping in mind your food budget for the week. It’s easy to bust the budget by impulse buying lots of meat, cheeses, and expensive condiments, but meat doesn’t have to be the center of your plate at every meal. Fill in with lots of fresh vegetables and beans and use less-expensive cuts, like stew meat (for soups and stews), steak strips (for kabobs) or brisket, which will feed a crowd and still give you leftovers for sandwiches or other meals. And of course, Panorama Organic’s grass-fed ground beef is an excellent choice for burgers, meatloaf, or tacos. The key with meat is to buy the best you can afford, but then use it sparingly and extend it through more than one meal.

Stock your freezer. It’s just as easy to make a big batch of soup or stew as a small one and then freeze what you won’t eat in a few days. Just be sure to wrap it well so you don’t end up with freezer burn, and label and date it so you aren’t faced with mystery containers later. It also helps to keep a list of what’s in the freezer. A small magnetic dry erase board on the outside makes inventory management a snap. It’s super-gratifying to know that on a chilly day, you can pull a package of delicious beef stew out of the freezer and have dinner on the table in no time at all.

Stock your pantry. Buy things like beans, rice, pasta, and other staples in bulk so they’re always ready to cook when you are. Canned stocks and tomatoes are also essentials for soups and stews. But make sure you stock up on things you’ll actually use—we’re still choking our way through the gluten-free quinoa pasta we bought in bulk at the beginning of the pandemic when there wasn’t anything else in the store.

Use prepared foods. You don’t have to bake your own bread, hand make pasta, or cook anything from scratch unless you want to. Panorama Organic has created a pre-cooked line of grass-fed meatballs, sausage, and hotdogs that help you get delicious and wholesome meals on the table quickly and easily. Visit our recipe page for ideas.

Commit to trying one new recipe a week. It’s easy to get into a rut in the kitchen, always making the same set of meals over and over. It’s easy, but it can get pretty boring for both the cook and the eaters. Spend a little time on one of the thousands of recipe sites (Simply Recipes is a good place to start) and come up with a list of new things to try, then pick one each week. Experiment with a new cuisine, a new cooking method, or a new ingredient or spice. If you don’t like it, you don’t have to make it ever again, but it might add a new meal to your rotation and make things a little more interesting.

Make good use of your slow cooker and/or Instant Pot. A slow cooker is great for soups, stews, chili, or even oatmeal for a nourishing breakfast in the morning. And if you have an Instant Pot and some dry beans in the pantry, you can get a delicious soup on the table in a little over an hour without soaking or precooking the beans. It doesn’t get much easier.

Get everyone into the act. Even young kids can learn to make simple dishes like hotdog mac and cheese, so let them cook, with some adult supervision of course, one night a week. And be sure that those who don’t do the cooking are there for the clean-up. Making it a team effort is more fun than having one designated cook who has to shoulder the entire responsibility.

Finally, don’t forget to treat yourself once in a while and go out to eat. Local restaurants are still struggling to recover from the pandemic, so give them your support.

plate of fries and burger

Chef’s Blend Burger

Our newest product is hitting store shelves now. Chef’s Blend ground beef is a succulent mixture of ground chuck, short rib, and brisket. It’s full of beefy flavor and juiciness for an at-home burger every bit as delicious as the one at your local steakhouse. We prefer to keep it simple to bring out the meatiness, but if you would prefer, dress it up some steak sauce or your favorite condiments. We have several different burger recipes you can also try. One thing—be careful not to overcook. This one is exceptional at medium rare.

Makes 2 half-pound burgers

  • 1 package Panorama Organic Chef’s Blend ground beef
  • Salt and pepper to taste
  • 2 brioche buns
  • Sliced tomato, lettuce, pickles, mustard, ketchup, or any other condiments you choose

Split the ground beef brick into two equal size chunks. Roll each chunk into a ball and then pat into a burger patty. Don’t overwork the meat. Make an indentation in the center with your finger. This will keep the patty from curling up on the grill. Place the formed patties in the freezer for 10-15 minutes to get very cold, but not frozen.

Heat the grill to high. Sprinkle the patties with salt and pepper. Grill over high heat for a minute or 2 on each side to get a sear and some grill marks. Turn the heat down and move the patties away from the hottest part of the grill. Cook until medium rare. Remove to a covered plate and let sit for 5 minutes. Toast the buns on the grill, then dress up the burgers to your taste. Serve with your favorite French fries. 

gourmet cheeseburger fries on a wood board

It’s March! Let the Burger Madness Begin!

Millions of people across the country know that when the calendar flips over to March, that can mean only one thing—NCAA March Madness. Not everyone is into basketball like some of us on the Panorama Organic team, but that doesn’t mean you can’t join in the March excitement. 

For people who would rather think about food instead of (or in addition to!) sports, we offer up Panorama Organic’s March Burger Madness. Our brackets are filled out and all we need for you to do is vote for your favorite burgers. Each time you vote, you enter our drawing for ten pounds of delicious and healthy Panorama Organic grass-fed ground beef. One lucky winner will be announced at the end of March, along with the winning burger as determined by our followers.

The process is simple. Visit our Instagram and Facebook pages beginning March 7 to see the brackets. The first two weeks we’ll be featuring our burger recipes along with cooking tips for making the best burgers ever. Then the voting will begin. You can pick your favorites in each bracket and the winners will advance from the Good Eatin’ Eight to the Fabulous Four to the Best Burger Ever championship round. 

To make it even more fun, we encourage you to make the burgers and post your photos using the hashtag #MarchBurgerMadness. Use the coupon code BURGER10 for ten percent off on ground beef at the Perdue Farms store or find our ground beef at retailers across the country. Check out our Where to Buy page to find the closest to you.

Our followers will name one burger the best. Will it be the American Classic? The Green Chile Cheeseburger? How about the Western Ranch burger? Join in, and please share your own burger recipes. We love seeing your creativity!

ground beef

Tips for Cooking the Best Grass-fed Burger Ever

We’ve all been to the barbecue where the burgers cooking on the grill smell delicious, but then, when it’s time to eat, you’re faced with a platter of hockey pucks. You pile on all kinds of condiments and vegetables to make it palatable, but still, that gray, tough, dry chunk of meat lurks at the center.

It’s not hard to make a great burger, but it takes a little care, from the time you buy the meat until you take it off the grill. By following a few basic tips, your grass-fed burgers will be the envy of your grilling neighbors.

Choose the right meat.

Start with good meat and the right fat percentage. Panorama Organic’s grass-fed, organic 85/15 blend is the perfect ratio of meat to fat. If you go too lean, your burgers will be dry. Adding an egg to the mix will give you a tad more moisture for the perfect level of juiciness.

Thaw correctly.

If you’re starting with frozen ground beef, never thaw it in the microwave. Ideally, you should defrost it in the refrigerator for a day. In a pinch, you can let the package sit in a bowl of cold (not warm) water until it thaws, changing the water several times.

Don’t overwork the beef.

Blend it gently with your hands just until the seasonings are incorporated. Too much mixing will make the burgers tough. The same rule applies when you’re making the patties. Don’t overhandle them. Also, wet your hands with water so the meat doesn’t stick.

Make a dimple in the middle of each patty with your thumb. This will help keep the shape of the patty as it cooks.

Chill the patties before you start cooking.

Unlike most meats that should be at room temperature before you put them on the heat, burgers should be as cold as you can get them without being frozen. They cook more evenly with less shrinkage and they hold together better.

Use high heat and a meat thermometer.

With grass-fed, it’s easy to overcook because it cooks quickly. Using an instant-read thermometer will help you keep from overdoing it. For medium rare, the perfect combination of pink and warm in the middle, the internal temperature should be 130 degrees F.

Flip as many times as you like.

The burgers cook quicker and more evenly. And don’t press on the patties with a spatula while they’re cooking. That squeezes all the juice out and makes them dry. 

Cook them in a cast iron pan on the stove.

If there’s snow covering your grill, don’t fret. Cast iron holds high heat evenly and the flat surface allows the burgers to cook in their own juices. Just make sure to turn on your exhaust fan.

Give them time to rest after they come off the heat.

Cover the platter with foil and let them sit for at least ten minutes while you toast the buns and get the rest of the condiments ready. That allows the juice from the surface to migrate back into the center of the meat.