Claims Claims

Answering the Demand For Trustworthy Beef

It can be a challenge to know where your food comes from and what’s in it. We think people should be able to enjoy the Certified Organic product of pure beef without worrying about additives or other processes that lessen the flavor and affect the environment. We call that thinkpure.

Organic and Delicious

If you crave safe, flavorful beef and value the environment as much as what’s on your plate, you’ve come to the right place. At thinkpure, our American Certified Organic beef is vegetarian-fed and never receives antibiotics or growth hormones. Being consistent from farm to plate provides you quality protein without any concerns about shortcuts. So, enjoy that organic, delicious flavor. It’s all real with thinkpure.

Tree

Choose Pure, Feel Pure.

Earth

thinkpure feeds physical growth while supporting and cultivating our natural resources.

Wind

thinkpure presents a product choice that aligns ethically with responsible living.

Water

thinkpure encourages healthy eating and a positive relationship with nature.

Fire

thinkpure feeds a desire to follow a passionately organic lifestyle.

thinkpure With Us

Start Cooking

Select one of our delicious recipes to enjoy your thinkpure beef in a new way.

Succulent Filet

Succulent Filet in a Field of Greens

Ingredients

4 beef Tenderloin Steaks, cut 1 inch thick

1 tablespoon olive oil

3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)

3 teaspoons minced garlic, divided

1 teaspoon chopped fresh thyme

2 cups red and/or yellow cherry tomatoes, cut in half

2 tablespoons champagne or white wine vinaigrette

1/2 cup mixed baby salad greens

Instructions

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove to medium bowl; cool slightly.

Meanwhile, combine remaining 2 teaspoons garlic and thyme. Press evenly onto beef steaks. Place steaks in same skillet over medium heat. Cook 10 to 13 minutes, turning occasionally.

Remove to platter.

Add tomatoes, salad greens and vinaigrette to mushrooms; toss lightly to coat.

Season steaks with salt and pepper, as desired. Serve with salad.

Garlic Thyme Steak

Garlic-Thyme Rubbed Steaks

Ingredients

2 pounds beef Tenderloin Steaks, cut 1-inch thick

Rub:

3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves

2 tablespoons sweet paprika

3 cloves garlic, minced

1/4 teaspoon ground red pepper

Instructions

Combine rub ingredients; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill to desired doneness, turning occasionally.

Before serving, carve steaks into slices or serve whole; season with salt and pepper, as desired.

Beef Breakfast Burrito

Beef Breakfast Burritos

Ingredients

12 ounces Ground Beef (93% lean or leaner)

1 medium red bell pepper, chopped

1 small onion, finely chopped

2 teaspoons ground ancho chile powder

1/2 teaspoon ground cumin

4 eggs, beaten

2 tablespoons water

1 tablespoon finely chopped fresh cilantro

1/4 teaspoon salt (optional)

1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese

4 medium spinach or plain flour tortillas (10-inch diameter), warmed

Salsa (optional)

Lime-Cilantro Cream:

1/2 cup reduced-fat dairy sour cream

1 tablespoon fresh lime juice

1 tablespoon finely chopped fresh cilantro

Instructions

Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.

Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.

Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.

Cook’s Tip: You may substitute 1 cup egg substitute for beaten eggs. Omit water. Continue as directed in step 3.

Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

The minimum safe temperature is 145°F for fresh beef and 160°F for ground beef. Learn how to properly store, prepare, and cook your beef purchases at Foodsafety.gov. According to the USDA, there is currently no evidence of food or food packaging being associated with transmission of COVID-19. For any questions related to food supply during coronavirus (COVID-19), please review this information.

According to the USDA, there is no evidence to suggest that food produced in the United States can transmit COVID-19. Learn about food safety during the COVID-19 crisis and how to properly store, prepare, and cook your beef purchases.