jestridge
somebody shut me the fark up.
- Joined
- Dec 28, 2007
- Location
- annville ky
When , I was a kid that all we had, I like the grain feed a lot better
When , I was a kid that all we had, I like the grain feed a lot better
Anxious to see how it comes out. If you like wild game then you will like grass fed beef.
With all due respect, what does this even MEAN? :mmph:
My family has eaten a whole grassfed Hereford steer every year for the last 10 years, and I can't count how many deer I've killed, butchered, and eaten. They both taste like a slice of heaven, but not like each other.
The guy has probably never hunted or had grass fed beef in his life.
We tried grass fed steaks... It wasn't for us. It has a whole different taste but who knows! You may love it! Keep us posted after you cook it!
I think you'd be hard pressed to find a truly "all grass-fed" beef in this country. I don't buy it......
I have buddies who raise Angus cattle, that are on the pasture every day, but they are also fed grain and corn stalks, alfalfa hay and so on. Most all dairy and feed lots I've been on in the last two years do the same. My understanding (and I'm not a farmer) is that in order to have a truly grass-fed beef, would take too long to get it ready for market, and you can short circuit this by feeding them grain. That's why commodity beef is raised on mostly all grain and some fiber. Eating grain puts weight on faster, and also causes the cow to be fatter, though not intramuscular fat (marbling).
So, all that to say my preference is for farm-raised beef, not commodity beef. Most farm raised beef in my experience is grass fed to some extent. I think it tastes better, is usually a little leaner, and therefore needs more care to cook it correctly. It's just different, but IMHO, better!
Ed
I think you'd be hard pressed to find a truly "all grass-fed" beef in this country. I don't buy it......
I have buddies who raise Angus cattle, that are on the pasture every day, but they are also fed grain and corn stalks, alfalfa hay and so on. Most all dairy and feed lots I've been on in the last two years do the same. My understanding (and I'm not a farmer) is that in order to have a truly grass-fed beef, would take too long to get it ready for market, and you can short circuit this by feeding them grain. That's why commodity beef is raised on mostly all grain and some fiber. Eating grain puts weight on faster, and also causes the cow to be fatter, though not intramuscular fat (marbling).
So, all that to say my preference is for farm-raised beef, not commodity beef. Most farm raised beef in my experience is grass fed to some extent. I think it tastes better, is usually a little leaner, and therefore needs more care to cook it correctly. It's just different, but IMHO, better!
Ed
With all due respect, what does this even MEAN? :mmph:
My family has eaten a whole grassfed Hereford steer every year for the last 10 years, and I can't count how many deer I've killed, butchered, and eaten. They both taste like a slice of heaven, but not like each other.
To the OP's question, treat it like.....a brisket! Sure, grassed is a little less forgiving than commodity beef, but the taste pays in dividends if you know how to cook it. If your brisket technique isn't quite perfected yet, go with the Bludawg method, it's more forgiving. Honestly, I really don't care for commodity beef anymore after being spoiled on the intense true beefiness of grassfed. Let us know how it goes!
I don't know if I'd go that far; Bill's a good guy, just maybe had some funky venison and/or grassfed beef along the line somewhere. Maybe what he meant is since they eat the same grass, they should taste similar.
The "gamey" taste usually attributed to venison is nothing more than spoiling meat. People tend to hang their deer in a tree to age, and it warms up in the sun, then freezes overnight, and repeats for a few days until it tastes off. I kill mine, clean immediately, rinse out the cavity, then skin while its warm and easy, quarter it, and wrap in butcher paper to let it age properly in a 38 degree frig for 4-6 days to complete the rigor mortis and muscle relaxing cycle. The result is some of the most incredible meat you can have (I've instantly converted venison naysayers), but it tastes completely different than our beef.
.....Maybe I am weird but I like the flavor nature imparts on game and domestic critters I enjoy eating.