Where's the beef? Grass fed vs. choice & prime

[kill2grill]

I've been tinkering with buying from some of the local farms. So far the pork has been amazing. Beef? Not so much. I've tried a grass fed rib-eye and a cross cut rib roast. Both were underwhelming for the price. Has that been the situation for the rest of you as well?

[ecowper]

My local butcher carries grass fed, free range beef from Painted Hills. The steaks are really good, although I have to remember that they have less intramuscular fat than a comparable Prime steak would. Their short ribs are awesome, too. Brisket left something to be desired.

[Jon Solberg]

Long time ago we use to call grass feed cows dirt eaters. Man times have changed right?

[ecowper]

When I was a kid, I ate nothing but grass fed animals. My uncle raised the steer, we paid half the costs, and both families got a side every year. Plus lots of game meat. First time I ate a steak from a feedlot steer, I didn’t like it .... true story

[EdF]

I've bought a bit more than just a few grass-fed sides. I like the flavor. But like others have said, less intramuscular fat, and cooking needs to be adjusted accordingly.

[JCGrill]

For the price vs taste, I have not been able to justify it. But I like buying local, and I trust the people who butcher the product more than a big slaughterhouse.

[Dadof3Illinois]

Just saying cattle are " grass fed " doesn't mean much to me. If the farmer/rancher doesn't feed the proper mixture of grasses then the beef isn't going to finish correctly before sale. IMO beef that has been raised with good red clover and fescue grass/hay along with a good grain mixture to finish gives you the best chance of getting some great beef.

[PappyBBQ]

Yeah. I don't get the whole "grass fed" thing. Every cow I've ever seen is "on the range" eating grass before they are sold to a slaughter house that ships them to feed lots for "finishing". Most of the finishing, from what little I understand, is done with grain. I like this type of product. It's what I grew up with I guess being a city boy. I like the marbling imparted by this grain "finishing" and I like the taste. What's being sold as "grass fed" not so much. Now being in a liberal state I see the grass fed thing tied to the "humane treatment" thing and perhaps that is so. Both methods lead to slaughter! Probably why I like Harris Ranch beef... I'm open to education fellow carnivores!

[Potkettleblack]

Grass finished cows have a leaner profile with a better spread of fats, as folks understand such things. Some omega-3s and more CLA. Also, a bit more intense flavor, but harder to cook.

[kill2grill]

Maybe I missed the mark - the intense flavor was not there at all. From what I've been learning - fat has the flavor. Leaner doesn't mean better outside of some of the healthier fats. I assumed grass fed would be like my experience with wild duck - leaner, darker, and really loving the flavor. I don't mind learning how to cook this style - but if the flavor isn't there, the price is high, then I'm not really being swayed...

[Craigar]

Nah man, if you're looking leaner, darker meat just go for the bison. I have my feelings on overpriced grass fed beef, but I will just keep it PC and suggest bison.

[jgg85234]

I tried this idea a few years ago, with a rancher who always showed up at a few local Farmers' Markets around Arizona. First, some NY Strips. Could have pounded nails with the result. Wife declared them inedible, and I agreed. Went back. They said, oh yeah, the strips are sometimes really tough. Here try some Rib Eyes. Same deal.

When I relayed the story here, someone (I don't remember who) wisely told me that all grass fed beef should be sold with a meat grinder. I wholeheartedly agree.

The ranchers have the beef inspected, but not graded. So, I think it would turn out at the bottom of the "select" category.

Fooled me twice, but never again

Best regards,
Jim

[EdF]

I guess we're at the point of loudly advocating for our anecdotal experiences - which is fine. I happen to like properly raised grass-fed, and have purchased something like 5 sides over the years. No complaints. I like the different flavor.

[kill2grill]

Not offense intended but I don't understand how is anything on here not anecdotal? I wish I tasted some kind of improved flavor. I still am open to the concept — but so far medium rare fantastical beef that has been dry brined and properly molested has been not so impressive on the grass fed front.

[Potkettleblack]

"Loudly advocating our anecdotal experiences." Yup. I'd add our inability to adapt our cooking to new products.

[Steve R.]

I grew up eating home grown grass fed beef. It was ok, but everyone in my family liked well done steaks, so who knows?

[jgg85234]

EdF Hi

it could just be the particular ranch. When I moved to Arizona in the mid 70s i had only ever had grain finished "Eastern" beef. Right away realized that "Western" beef aka grass finished beef was chewier but had excellent flavor. Other than high end butchers, everyone else sold grass fed beef. I just dont’t remember any of that "western beef" being so tough that it wasn’t edible. Over the years most of the grocery store beef has shifted over to the corn/grain finished beef.

its very suspicious to me that the beef at the Farmers’ Markets are inspected but not graded. I fail to see why the grass finished beef couldn’t still get graded as choice.

The nicer grocery stores have choice or prime or CAB on every cut. Costcos are pushing prime. I don’t even know where to look to find better grass finished beef.

Best regards,
Jim

[EdF]

I agree that it's the source that matters, and also agree with Potkettleblack about the role of adapting your cooking methods.

[Dadof3Illinois]

Everyone's tastes are different. I've been around raising, buying, showing livestock in one way or another most of my life. Just SAYING the beef from cattle that have been grass fed is better is the farthest from the truth IMO. I can easily ruin a great line of Angus cattle if I only feed it a poor choice of grasses.

[Potkettleblack]

https://www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp

its a different product, so it requires different cooking.

And theres no help for folks who like steaks at 140 and beyond.

[jgg85234]

My finish temp for a steak is 130 degrees or less. My wife frequently accuses me of trying to make her eat raw steaks. (She grew up on well done and I had to re-train her when we started dating). Olive oil coated to hold the seasoning. Tried both front and reverse sear. And, I was successfully cooking grass finished western beef in the 70s and 80s. Jaccard or pound with a mallet? I’ll pass.

Maybe its the breed of cattle these people are raising rather than how it’s prepared.

Jim

[PappyBBQ]

Hmmm. I wouldn't touch a Jaccard! Last thing I want to do is push possible pathogens deep into my meat, especially since I like to low and slow and then reverse sear steaks 'n such. And if I ain't chasin' the thing around my plate it's overdone! Appreciate you posting the link Potkettleblack. Good reading. For me it will remain corn/grain finished beef. Just my preference. Having the knowledge you provided is a good thing for when i do run across grass raised. My wife comes home with it occasionally when she forgets I've told her not to!