Surf and Turf

Tina and her family at Oberg Brothers Natural Beef are a fifth-generation ranching family and have been practicing sustainable methods since before it was a thing. Throughout the years, they've been awarded both Conservation Farm of the Year and Wildlife Farm of the Year.

Grass-fed and Slightly-grained Beef
The grass-fed cows are given a small amount of grain mix for 30 to 45 days, along with the grass or hay (not "grain-finished" because the cows stay on grass). It's a certified GMO-free grain mix with a little molasses specially created for Oberg Brothers. The beef is lean, healthy, and has a delicious flavor.

A regenerative ranch focuses on restoring and enhancing the health of the ecosystem, primarily the soil, by employing practices that go beyond sustainable methods. The primary goal is to regenerate the land, creating a more diverse and resilient ecosystem.

Small Surf & Turf Box:

2 Dungeness Crab clusters (1-2 lbs)

2 Premium steaks (2-3 lbs)

Large Surf & Turf Box:

2 Dungeness Crab clusters (1-2 lbs)

2 Premium steaks (2-3 lbs)

4 portions of halibut (1.5-2 lbs) *salmon is pictured, but we're sold out of salmon

2 ground beef (2 lbs)

1 specialty cut ribs (1-2 lbs)

Fishermen, farmers, and ranchers share a common thread in their dedication to sustainability and preserving traditional food supplies and lifestyles.

One of those kindred spirits from our local farmers market is Tina. She's a multigenerational rancher on the property first homesteaded by her great-grandfather. And wouldn't you know it, they've been using sustainable grazing and grass-fed practices since before it was a thing, taking great pride in passing down their sustainable practices from generation to generation.

Their focus is on quality from start to finish... quality animals, quality feed, excellent care, and custom cutting and wrapping.

So basically, Tina is the Sena of beef!

Tina and her husband Mark offer the best quality grass-fed beef, but they don't ship, so their meat is only available for locals...until now because we've added it to Sena Sea.

Handling and Recipes

Your fish will arrive frozen on dry ice.  Please place it in the freezer upon arrival. Properly frozen vacuum-sealed packages are good in the freezer for up to one year. 

Defrost

• Keep frozen until ready to eat
• Thaw overnight in the refrigerator (cut open bag to let air in) or 30 minutes in COLD water (bag sealed) 

Cook
Remove from packaging, rinse in cold water and pat dry

Cook to an internal temperature of 145 degrees F

• Grill on high heat for 10-15 minutes
• Bake at 350 for 15-25 minutes
• Saute on medium-high for 3-5 minutes on each side

For easiest removal, pull pin-bones after cooking (if present)

Sockeye has a firm texture that lends itself well to all kinds of grilling, frying, and baking recipes. We like to keep our Sockeye recipes simple since Sockeye has such an amazing bold flavor naturally.   

Check out all our delicious salmon recipes for inspiration!