Eating real food should be more accessible, because when we dine well we live well. This has been the philosophy behind Greensbury since the company was founded in 2007.

Founder Todd Horowitz has been in the meat and seafood industry for decades; he’s worked in the wholesale market long before the USDA began labeling our food organic.

Traveling through California, Todd discovered a small farm producing grass-fed beef and purchased his first grass-fed steak. That evening he cooked two steaks side-by-side: one grass-fed and one grain-fed. Paying close attention to each steak, he noticed a stark contrast in the cooking and the taste.

Todd took to traveling the US searching for like-minded farmers and ranchers, researching the grass-fed movement. He purchased cattle and chickens from an Amish farm in Pennsylvania. This marked the beginning of the Greensbury journey.

Today, we’re a leading driver of the contemporary grass-fed movement. Greensbury has formed a partnership with one of the country’s largest suppliers of organic grass-fed beef, Rastelli Food Groups. Together, Greensbury and Rastelli share a vision: raising organic grass-fed cattle in a way that is sustainable, humane, and consistent in taste and quality. Our organic meat and grass-fed beef is free of hormones, steroids, and antibiotics.

Our focus is simple: we produce the best meat and seafood possible, and we’re involved every step of the way. With a team of dedicated professionals, our efforts toward quality and sustainability is at the forefront of the process. Close attention is paid to cutting, vacuum sealing, and boxing of the meat. We only use natural enzymes and the meat is wet aged for 21-28 days. Meat produced by Greensbury is audited twice, once in Nebraska and once in New Jersey, and each box of Greensbury meat and seafood has been handled with great care.

Learn more about our farms and processes