Grass Fed Cows

Before I had grass-fed beef, I would eat the Walmart 97/3 Very Lean and remembered it was very dry and crumbly. I then purchased the same lean cut of grass-fed beef and it was very moist and tender. Now I stick with 90/10 grass-fed beef from Sprouts. But there is no comparison between the two-its yummy with Katsu sauce.

I love the beef at Sprouts!!! I never had such good beef before until eating some of theirs.

I eat beef from this farm frequently: http://www.polyfacefarms.com/2011/07/25/salad-bar-beef/

I don't find the taste or texture significantly different than grocery store beef. It's a little bit 'beefier' - if that makes sense, but I have found it's always juicy and tender.

I use both grain and grass fed.
Overall, I prefer grain fed with more fat-marbling which is better tasting, and it's less expensive.
The grass fed is healthier, and it's "politically correct"...lol
When I grill, I always go with grain fed T-Bones or Rib-eyes, but for my healthy dishes, I will toss in an organic beef blend from 5 star meats.
They deliver, but the meat cost twice what I can pick up at the market.
I do not know if it's worth the extra cost really. Decide for yourself and just see what works best for you.
Anyway, I wish you well with your meal planning.
ENJOY!:drinker:

A lot of places will let you buy even just a quarter of a cow. Last year I bought a 1/2 cow which was... 200+ lbs of meat delivered to me. Freezer was PACKED. I let the farmer walk me through picking cuts and sizes, but they had a premade form with suggested portions (1lb bags, 1/2in thick filets etc etc). These cows were grass fed and grass finished, effectively organic too but hadnt been certified. TASTED GREAT. Definately different flavor and texture, good red color. The ribeyes and filets werent as red as I am used to, but maybe that just means the stores dye their cuts more often than I thought! My only problem was that I got a few pieces that I didnt know what to do with. This farms products were all flash frozen (CO2 poured on it) with good packaging so it never got freezer burn, and I eventually figured out what to do with the odd cuts. Same experience with the pigs I bought. The only part I didnt like as much as store bought... the bacon. I actually liked Oscar Meyers' better... but the breakfast sausage was insanely good!

I used to live in Argentina, everything there is grass fed, and delicious.

I've been disapointed by steak anywhere else in the world though.

So you obviously have not eaten Welsh Black beef, or Aberdeen Angus then ?

Or to take it a step further Kobe beef ?

Kobe beef, yes, it's good, but I prefer Argentine steak still. I have not had any Australian beef though I heard it comes very close.

I used to live in Argentina, everything there is grass fed, and delicious.

I've been disapointed by steak anywhere else in the world though.

So you obviously have not eaten Welsh Black beef, or Aberdeen Angus then ?

Or to take it a step further Kobe beef ?

I haven't had Welsh Black or Aberdeen Angus but I have had Kobe and honeslty, I was unimpressed. Oh, it was good but not $75 a pound good. The value vs. the price was just not appealing to me. I was on a corporate expense account dinner so it wan't my dime but I've never felt the desire to repeat the experience in the 12 years since.

Would never dream of eating/serving Kobe beef as its way out of my price range but its considered to be the best in catering circles ? and to say you were unimpressed is a tad ott especially if you were on a freebie

Welsh Black is what i serve in my restaurant, Aberdeen Angus is considered to be the best but I put Welsh Black on par if not better, especially Pedigree Welsh Black which i have been selling now for 15+yrs

And just for the grass fed followers pedigree Welsh Black Beef is raised on the grass lands of Welsh Mountains no grain :bigsmile:
more info here http://www.welshblackcattlesociety.com/

ummm call me insane, or raised in the country, but all cows are fed on grass....or is that just here...I know in the really bad winter they sometimes supplement them with silage, but that is grass...I buy local meat, as it has low food miles, and I know where it comes from, but am a bit bewildered about this whole non grass fed thing....

You poor, lucky country bumpkin.

Here is a VERY mild, non-offensive overview:
http://www.time.com/time/magazine/article/0,9171,1200759,00.html

If you really want to know how most cows are treated nowadays, try Googling "industrial beef".

It's expensive where I live, so I only can afford the local, grass-fed ground beef which is FAR superior to what is sold in stores. I noticed there are no mystery chewy balls and it seems much leaner, there is little to drain but it isn't dry and crumbly, it stays moist.