Grass Fed & Finished versus Grain Finished Beef

[bbqLuv]

If you are what you eat, does that make me a grass-fed CornHead?

[smokin fool]

I gotta go with corn finished along with grain chop.
Thats the way my uncle did it when he was farming, that’s what I’m sticking with.

[Maxriptin]

I too used Crowd Cow to source some beef orders. When I compared grass fed/grain finished to grass fed/grass finished, I definitely preferred the grain finished. I've gone the route of eating beef less frequently but buying better and spending more when I do eat it. So, since it is less frequent, I'll go with grass/grain sourced from a good farm. (Although, I will admit that when my local grocer/butcher has a sale for NY strip loin roasts (sale is typically 5.99-6.99/lb) I buy it. Usually about a 15lb average and choice grade. I use that smoked NY strip roasts and/or grind it up for burger meat.) I also looked the book up on amazon and apparently I already bought it SMH. I have a tendency to buy good deals for the Kindle and then totally forgetting about them by the time I'm up for a new book.

[Mosca]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1022707-counterpoint-grass-fed-grass-finished-steak-can-be-outstanding

[jfmorris]

I remembered that but didn't spot it in a search. Search is a big weak spot here on the Pit.

[jfmorris]

I just recalled that a friend - not close, but someone I've drunk beer with in the past - has gotten into the raising of cows over the past 10 years, and sure enough, his "farm to table" operation has its own Facebook page, and he will sell you a whole cow, a side, a quarter, but better yet, he is also selling just 100% grass fed beef in the form of ground beef at $8 per pound, and chuck roasts at $10 per pound. I think a chuck roast or two as an experiment in grass fed beef are in order.

[jfmorris]

May be a few weeks CaptainMike, due to other stuff I've got on my plate, but I'll make it out to where he lives at some point and pick up some meat to try.

[RustyHaines]

jfmorris I have friends who did the same about 6 years ago on their 160 year old family farm. But they grass feed and grain finish. They too "farm to table" sell 1/4, 1/2, whole, and individual cuts on their own. All of their butchered cuts grade at Prime and the meat is excellent. Accordingly, the prices are premium too.

There is also a local growing trend of forming meat buying cooperatives where you split the cost of bulk meats (1/4, 1/2, whole).

[Mr. Bones]

I'll also be followin along, with great interest, Brother!