Meat & Seafood
We believe everyone has the power to help shape a better food future, which is why we started the Thrive Market Meat & Seafood Program. Our values include regenerative farming, rotational grazing, sustainable fishing, and the ethical treatment of animals, and have searched the globe for partners who support these holistic philosophies.
How Factory Farming Impacts the Environment
Instead of nurturing the soil, today’s modern agricultural practices rely heavily on fossil-fuels, synthetic nitrogen, and pesticides to power production and grow crops. It’s easy for chemicals to seep into waterways, which impacts water quality and makes some water sources uninhabitable to marine life in the process.
When it comes to greenhouse gas emissions, livestock is a big culprit, especially due to the production of grains used to feed animals. According to the Food and Agricultural Organization of the United Nations (FAO) about one-third of all cereals on the planet go into animal feed, and by 2050, the number is predicted to be 50 percent. FAO also reports that to run these farms, the operations generate more greenhouse gas emissions—which leach into the atmosphere—than all forms of transportation combined.
Regenerative Soil Practices
Here’s a fun fact: one cup of soil contains more microorganisms than there are people on the planet. Really! Our relationship to the land directly affects the quality of our food, especially because a soil that’s rich in biodiversity is more likely to produce nutrient-dense food.
The documentary The Soil Story reminds us that “the way we grow our food either puts carbon up into our atmosphere or pulls it down into the ground. The regeneration of soil is the task of our generation. Our health, the health of our soils, and the health of our planet are one and the same.” Rotational grazing—moving multiple species of livestock through pasture land regularly—encourages farmland health and is a great way to help regenerate the soil. Here are a few benefits of regenerative soil practices:
- Increases overall farmland health
- Animals naturally aerate, fertilize, and prep soil for regrowth
- Promotes pasture productivity and forage quality, which increases the soil’s natural storage of carbon
Our beef is sourced from Patagonian mountain prairies in Osorno, Chile, where cattle are raised by small and mid-size rancheros called huasos. These families make sure the animals have plenty of room to roam, graze on abundant grass, and most importantly not overgraze in any particular area of the pasture. The health of the farming system is exceptional—untouched by chemicals, antibiotics, and nourished by clean air and mountain spring water. An ideal climate makes this region one of the few on earth where cattle can graze on grass 365 days a year.
Here are some of the highlights of our beef program:
- 100% grass-fed and -finished, no antibiotics or hormones—ever
- Cattle are pasture-raised on lush mountain prairies
- Sourced from a collective of small and mid-size farmers in Chile
- Animals spend 365 days a year outdoors, with plenty of extra room to roam
White Oak Pastures is our family farming partner based in rural Georgia. The farm dates back to 1886, and since 1995, has shifted away from conventional practices. Our pork is part of a carefully planned grazing system where multiple species are rotated around the farm’s land according to what’s best for the animals and the soil.
Here are some of the highlights of our pork program:
- Pasture raised from a family-owned farm in rural Georgia
- Animals are outdoors 365 days a year, with plenty of room to forage
- Part of a multi-species rotational grazing system
Our free-range birds are raised on a network of family-owned farms in rural Virginia, where the chickens receive daily exercise and spend most of their lives outdoors pecking, climbing, and flapping freely.
Here are some of the highlights of our poultry program:
- Certified organic
- Certified free-range
- Sourced from a collective of family farmers in rural Virginia
From Alaskan sockeye salmon to barramundi, our seafood is sustainable and traceable. Each fish is caught from areas of the ocean that are actively monitored to prevent overfishing. In addition, the fishermen we source from work to minimize bycatch in two key ways:
- Avoiding FAD fishing, a commonly used method that electronically pulls marine life into nets
- When nets are used, they’re anchored both to shore and a small boat before being stretched across a small portion of the river
Meat and Seafood Recipes
We’ve got the best recipes, from grilled seafood to roasted poultry, that’ll transform your box of meat and seafood into the star of the family table.
The origin of Shrimp Louie is up for debate (it’s believed to have been invented in San Francisco in the early 1900s). But no matter where and when it started, this classic dish has staying power for a reason. In our take, shrimp get the smoky treatment with a mix of salt, pepper, and paprika, plus a generous slather of special sauce. It’s a gorgeous salad for brunch or a light dinner!
Talk about comfort food! This roast chicken pairs whole-grain mustard with fresh herbs for a quick and tangy marinade that’s ideal for crispy chicken thighs. Shred any leftovers and add to salads later in the week.
Chicken goes Tex-Mex with our easy fajita recipe. A ready-made organic fajita seasoning does the heavy lifting with familiar spices like cayenne, cumin, garlic powder, and paprika. And here’s a flavor tip: grill your limes for a surprisingly smoky squeeze of acid over the whole platter.
This classic burger recipe gets bold flavor from a combo of garlic powder, Worcestershire sauce, and Dijon mustard, proving that—when it comes to seasoning—sometimes simpler is better. Add your favorite condiments for a do-it-yourself burger bar.
In this elegant recipe, steak is cooked to perfection and served in thick cuts alongside a cherry-infused steak sauce. Make the sauce in advance to get a jumpstart on your evening!