Marks Meat
Canby, Oregon
Certified organic products include Beef (Bottom Round), Beef (Bottom Round Steak), and Beef (Brisket). Listed as a co-packer in the USDA Organic INTEGRITY Database.
- What they make
- Minimum run
- Not published. We ask for you when you request an introduction.
- Organic products on their USDA certificate (107)
- Beef (Bottom Round)
- Beef (Bottom Round Steak)
- Beef (Brisket)
- Beef (Chuck Roast)
- Beef (Chuck Steak)
- Beef (Chuck Steak varieties)
- Beef (Chuck-eye Steak)
- Beef (Filet Mignon)
- Beef (Hanger Steak)
- Beef (Heart)
- Beef (Kidney)
- Beef (Liver)
Show all 107 products
- Beef (Loin Steaks and Steak Types)
- Beef (Mock Tender)
- Beef (Mock Tender-Petite Fillet)
- Beef (New York)
- Beef (Petite Tender)
- Beef (Porterhouse)
- Beef (Porterhouse Steak)
- Beef (Prime Rib)
- Beef (Rib and Ribeye Steak varieties)
- Beef (Rib Steak Cuts)
- Beef (Round Steak varieties)
- Beef (Short Loin)
- Beef (Short Ribs)
- Beef (Shoulder Tender)
- Beef (T Bone Steak)
- Beef (Tenderloin of Beef)
- Beef (Tenderloin roast)
- Beef (Tenderloin Steak)
- Beef (Tongue)
- Beef (Top Sirloin)
- Beef (Tri Tip)
- Ground Beef
- Ground Lamb
- Lamb (Belly)
- Lamb (Blade Chop)
- Lamb (Boneless Leg Roast)
- Lamb (Boneless shoulder roast)
- Lamb (Cheek)
- Lamb (Denver Ribs)
- Lamb (Foreshank)
- Lamb (Ground)
- Lamb (Hind Shank)
- Lamb (Kidney)
- Lamb (Leg Roast)
- Lamb (Leg Steak)
- Lamb (Liver)
- Lamb (Loin chop)
- Lamb (Rib Chop)
- Lamb (Shoulder Chop)
- Lamb (Shoulder Roast)
- Lamb (Shoulder Steak)
- Pork (Baby Back Ribs)
- Pork (Back Fat)
- Pork (Belly)
- Pork (Belly with Spares)
- Pork (Bone-In Shoulder)
- Pork (Boneless Center Loin Roast)
- Pork (Boneless Leg Roast)
- Pork (Boneless Loin Chop)
- Pork (Boneless Pork Loin)
- Pork (Boneless Rib Chop)
- Pork (Boneless Rib Loin Roast)
- Pork (Boneless Shoulder Roast)
- Pork (Boneless Sirloin Roast)
- Pork (Bones)
- Pork (Center Loin)
- Pork (Center Loin Chop)
- Pork (COPPA)
- Pork (Country Style Ribs)
- Pork (Cutlets)
- Pork (Danish Collar)
- Pork (Ground)
- Pork (Heart)
- Pork (Hock)
- Pork (Jowl)
- Pork (Kidney)
- Pork (Leaf Fat)
- Pork (Leg Roast)
- Pork (Liver)
- Pork (Meat for Stewing)
- Pork (Rib Loin)
- Pork (Rib Loin Chop)
- Pork (Shank)
- Pork (Shoulder Butt)
- Pork (Shoulder Roast)
- Pork (Sirloin Roast)
- Pork (Skin)
- Pork (Skinless Belly)
- Pork (Spare Ribs)
- Pork (Spleen)
- Pork (Tail)
- Pork (Tenderloin)
- Pork (Tongue)
- Pork (Trim)
- Pork (Trotter)
- Pork (Whole Boneless Leg)
- Pork (Whole Head, Jowl On)
- Pork (Whole Leg)
- Pork (Whole Leg Primal)
- Pork (Whole Loin, Skin On)
- Pork (Whole Mid Primal)
- Pork (Whole Shoulder Primal)
- Slaughter - Cattle
- Slaughter - Other (Lamb)
- Slaughter - Swine
Copied as written on the certificate.
- Website
- Not listed on the USDA record
- Capabilities
- Not reviewed yet: minimum run, processes, and other certifications are unknown. Everything above comes from the USDA record. Send a free request and we ask them for you.
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