Pasture Raised Rib-eyes

Ross in Ventura · 07-24-2011, 10:58 AM

Yesterday Jackie and I went to the Farmers Market Ventura, there was a stand selling Pasture Raised Beef we thought we would try some.

A bit expensive

Rubbed with Duck fat, salt and pepper. cooked @400* for 1-hr. on a raised grid

Then the corn @400* for 20-min. turning every 5-min.

Seared @ 500* on CI grate for 3-min. a side

The Rib-eyes were tender and very flavorful, the potato and corn were wonderful as well

Watkins Cattle Co. : http://watkinscattleco.com/

Thanks for looking

Ross

boogiesnap · 07-24-2011, 11:02 AM

very nice.

bigsapper · 07-24-2011, 11:06 AM

Nice. And I like those corn boats.

Phrasty · 07-24-2011, 11:18 AM

Extremely nice!!!

Cheers!

big brother smoke · 07-24-2011, 11:21 AM

Outstanding, Ross!

tamadrummer · 07-24-2011, 11:22 AM

Was there a noticeable difference in the flavor of grass fed meat v. corn finished store bought meat?

I am curious because while I love to support the local business, I don't get down with the whole "green eco-garbage" thing and don't intend on supporting in any way. If the meat is better, I can see the point but I can also say that it should be cheaper now since some genius in DC decided it would be better to burn the food we feed our cows vs. feeding the cows so people can eat.

Sorry I ranted there but I really am curious, does it taste better or different?

BBQ4FUN · 07-24-2011, 11:43 AM

Those sure do look nice. One question I have is what exactly does "Pasture Raised" mean? From my experience (slaughtering/cutting) over 400 beef a year, I would take pasture raised as grass fed. But looking at them steaks there is quite a bit of marbling in them. Which tells me they had to be fed corn. No corn = no/very little marbling. Now are they just in a pasture instead of a feed lot and still being fed corn? There are so many ways for beef to be certified.

If I am reading your picture right it's showing $23/lb.? I about fell out of my chair when I read that. I know all natural/grass fed etc. cost more but WOW!! And meat prices are different all around the country. I sell choice ribeyes at work for around $7.49/lb.

Ross in Ventura · 07-24-2011, 11:48 AM

Quote:

Originally Posted by tamadrummer

Was there a noticeable difference in the flavor of grass fed meat v. corn finished store bought meat?

I am curious because while I love to support the local business, I don't get down with the whole "green eco-garbage" thing and don't intend on supporting in any way. If the meat is better, I can see the point but I can also say that it should be cheaper now since some genius in DC decided it would be better to burn the food we feed our cows vs. feeding the cows so people can eat.

Sorry I ranted there but I really am curious, does it taste better or different?

They tasted wonderful but they are very expensive

Ross

caseydog · 07-24-2011, 11:49 AM

Grass fed is more flavorful, IMO, and at the risk of being "green eco-garbage," it is healthier since it is not full of antibiotics that are in feed-lot beef -- needed to keep the cattle alive eating a food they can't properly digest while walking around in their own feces.

I can tell a difference between a good grass-fed ribeye and the ribeyes Kroger sells in family packs.

There is a vendor at our local Saturday Morning Farmer's Market that sells pasture raised beef. You can place a custom order from them durning the week, and they will bring it to the market on Saturday, too.

CD

Ross in Ventura · 07-24-2011, 11:50 AM

Quote:

Originally Posted by BBQ4FUN

Those sure do look nice. One question I have is what exactly does "Pasture Raised" mean? From my experience (slaughtering/cutting) over 400 beef a year, I would take pasture raised as grass fed. But looking at them steaks there is quite a bit of marbling in them. Which tells me they had to be fed corn. No corn = no/very little marbling. Now are they just in a pasture instead of a feed lot and still being fed corn? There are so many ways for beef to be certified.

If I am reading your picture right it's showing $23/lb.? I about fell out of my chair when I read that. I know all natural/grass fed etc. cost more but WOW!! And meat prices are different all around the country. I sell choice ribeyes at work for around $7.49/lb.

http://watkinscattleco.com/

Ross

cholloway · 07-24-2011, 11:50 AM

Quote:

Originally Posted by BBQ4FUN

If I am reading your picture right it's showing $23/lb.? I about fell out of my chair when I read that. I know all natural/grass fed etc. cost more but WOW!! And meat prices are different all around the country. I sell choice ribeyes at work for around $7.49/lb.

I was about to ask the same question.
WOW!!!

They ARE good looking steaks, but... WOW!!!

caseydog · 07-24-2011, 11:53 AM

Quote:

Originally Posted by Ross in Ventura

They tasted wonderful but they are very expensive

Ross

Two good ribeyes with two sides and a bottle of wine at a prime steakhouse would set you back at least a hundred bucks, plus a tip, so in comparison, I'd say your meal was probably a bargain.

However, 23 bucks a pound is pretty high. I need to find the price list for the guys who sell at my local FM.

CD

caseydog · 07-24-2011, 12:26 PM

Quote:

Originally Posted by BBQ4FUN

Those sure do look nice. One question I have is what exactly does "Pasture Raised" mean? From my experience (slaughtering/cutting) over 400 beef a year, I would take pasture raised as grass fed. But looking at them steaks there is quite a bit of marbling in them. Which tells me they had to be fed corn. No corn = no/very little marbling. Now are they just in a pasture instead of a feed lot and still being fed corn? There are so many ways for beef to be certified.

If I am reading your picture right it's showing $23/lb.? I about fell out of my chair when I read that. I know all natural/grass fed etc. cost more but WOW!! And meat prices are different all around the country. I sell choice ribeyes at work for around $7.49/lb.

I did some Googling, and Pasture Raised and Grass Fed both refer to cattle that are fed grass and other forage for most all of their diet. Free range would refer to cattle raised entirely on pasture grasses, as I understand it.

You can get a well marbled grass-feed steak (and I have had some), it just takes a lot longer to raise the cattle to equal the fat content of your average corn-fed cattle. The primary reason for corn feeding is to fatten the cattle up faster, which is more profitable for the beef producer.

This was an interesting quote: "Traditionally, all beef was grassfed beef, but in the United States today what is commercially available is almost all feedlot beef. The reason? It’s faster, and so more profitable. Seventy-five years ago, steers were 4 or 5 years old at slaughter. Today, they are 14 or 16 months. You can’t take a beef calf from a birth weight of 80 pounds to 1,200 pounds in a little more than a year on grass. It takes enormous quantities of corn, protein supplements, antibiotics and other drugs, including growth hormones."

There is a lot of confusion created in the marketing of beef, because, as you said, "There are so many ways for beef to be certified."

Phubar · 07-24-2011, 01:45 PM

Looking awesome Bossz!

bigabyte · 07-24-2011, 01:45 PM

Superb!

07-24-2011, 10:58 AM	#1
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	Pasture Raised Rib-eyes Yesterday Jackie and I went to the Farmers Market Ventura, there was a stand selling Pasture Raised Beef we thought we would try some. A bit expensive Rubbed with Duck fat, salt and pepper. cooked @400* for 1-hr. on a raised grid Then the corn @400* for 20-min. turning every 5-min. Seared @ 500* on CI grate for 3-min. a side The Rib-eyes were tender and very flavorful, the potato and corn were wonderful as well Watkins Cattle Co. : http://watkinscattleco.com/ Thanks for looking Ross __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

07-24-2011, 11:02 AM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	very nice. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

07-24-2011, 11:06 AM	#3
bigsapper Full Fledged Farker Join Date: 06-09-11 Location: Plano, TX Downloads: 0 Uploads: 0	Nice. And I like those corn boats. __________________ El Quattro Cacti Chili & BBQ Team Large BGE

07-24-2011, 11:18 AM	#4
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Extremely nice!!! Cheers! __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

07-24-2011, 11:21 AM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Outstanding, Ross! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

07-24-2011, 11:22 AM	#6
tamadrummer is one Smokin' Farker Join Date: 07-12-11 Location: Zephyrhills, FL Downloads: 0 Uploads: 0	Was there a noticeable difference in the flavor of grass fed meat v. corn finished store bought meat? I am curious because while I love to support the local business, I don't get down with the whole "green eco-garbage" thing and don't intend on supporting in any way. If the meat is better, I can see the point but I can also say that it should be cheaper now since some genius in DC decided it would be better to burn the food we feed our cows vs. feeding the cows so people can eat. Sorry I ranted there but I really am curious, does it taste better or different?

07-24-2011, 11:43 AM	#7
BBQ4FUN Full Fledged Farker Join Date: 07-03-11 Location: Clinton, IA Downloads: 0 Uploads: 0	Those sure do look nice. One question I have is what exactly does "Pasture Raised" mean? From my experience (slaughtering/cutting) over 400 beef a year, I would take pasture raised as grass fed. But looking at them steaks there is quite a bit of marbling in them. Which tells me they had to be fed corn. No corn = no/very little marbling. Now are they just in a pasture instead of a feed lot and still being fed corn? There are so many ways for beef to be certified. If I am reading your picture right it's showing $23/lb.? I about fell out of my chair when I read that. I know all natural/grass fed etc. cost more but WOW!! And meat prices are different all around the country. I sell choice ribeyes at work for around $7.49/lb. __________________ Backwoods Competitor 22.5" Weber Smokey Mountain 22.5" Weber One Touch Weber Performer (Black) UDS Stoker WiFi Edition DigiQ DX (Red) Super Fast Orange Thermapen

07-24-2011, 11:49 AM	#9
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Grass fed is more flavorful, IMO, and at the risk of being "green eco-garbage," it is healthier since it is not full of antibiotics that are in feed-lot beef -- needed to keep the cattle alive eating a food they can't properly digest while walking around in their own feces. I can tell a difference between a good grass-fed ribeye and the ribeyes Kroger sells in family packs. There is a vendor at our local Saturday Morning Farmer's Market that sells pasture raised beef. You can place a custom order from them durning the week, and they will bring it to the market on Saturday, too. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

07-24-2011, 01:45 PM	#14
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looking awesome Bossz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-24-2011, 01:45 PM	#15
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Superb! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

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