Beef: Grain Fed vs. Grass Fed?
I've only eaten grain fed; can someone tell me the differences of taste and texture between the two?
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8 Comments:
Grass fed has a distinctly different taste. I would describe it as tasting more like super-lean meat (buffalo, perhaps) than like a fatty hamburger. The taste is quite different from the beefy taste you're used to. The strip steaks we tried had much less fat than grain-fed strips we usually buy, but the meat was still tender and good. I highly suggest you try a small cut before you spend a lot on a bunch of steaks. Lastly, I'm not the most qualified person in the world to explain this, so your butcher might be able to answer your question in more detail.
kmnola at 11:06PM on 06/28/08
They're all grass-fed up to a point. The grain-fed ones just get the grain at the end of the cycle.
As far as taste, I've sampled from a number of local grass-fed beef suppliers, thinking that if it was spectacular, I'd buy a half or quarter. So far, I've been disappointed. But honestly, I don't think it's the feed, I think it's other issues.
I've heard other people rave about how tender and succulent and tasty the grass-fed beef is, but so far I guess I haven't found the right supplier.
dbcurrie at 11:10PM on 06/28/08
You guys should read Michael Pollan's book "The Omnivore's Dilemma". It will explain the difference between the two.. corn fed beef? Do you know what corn does to a cow's stomach(s). Cow's are NOT built to eat corn. I am not qualified to say much more except that I personally like grass fed beef not only because it is so much better for you, i.e.,no hormones, antibiotics, etc., but it is a humane way of raising cattle. Also, as you will read if you read the book, e-coli doesn't survive in a grass fed cow. Again, to get a much better understanding than I could ever explain, go to the library and check it out.
martjill at 11:37PM on 06/28/08
I prefer grass-fed myself, as it tastes richer to me. However, as @dbcurrie has mentioned, it depends a lot on the supplier. I've had beef from some suppliers that tastes rich and beefy, others that bears no real difference from lackluster factory-farmed beef.
My personal measuring stick is to purchase a pound or two of hamburger and try it as patties (with only a little kosher salt for seasoning). Since hamburger is made with the trimmings off other cuts, you get a good feel for what the rest of the cow might taste like without having to purchase more expensive cuts. The hamburger from my favorite farm tastes a lot like a good rib-eye or NY strip steak, but contains about as much fat as 93/7 beef from the grocery.
Also, keep in mind that the flavor of the beef varies from season to season. I find that a cow slaughtered in winter has a milder flavor and a bit more fat, while a summer cow might be a bit less fatty (and sometimes not as tender) but loads more flavor. I've found a couple of times that I might enjoy the meat from a farm during the summer and fall months, and not enjoy their meat in winter. Or vice-versa. It all depends. The only way to know is to try it and see what you like.
jenilowrance at 12:01AM on 06/29/08
Grass-fed beef is much leaner, as jenilowrance mentions, so it is not going to have the mouthfeel folks are used to in some applications - and for e.g. a well-done burger, it will be much drier. (Unfortunately the fat in beef is where hormone and antibiotic toxins are the most concentrated.)
While the taste of grass-fed beef is the major motivator for some people, for others, the superior nutritional profile of grass-fed vs. grain-fed beef is what counts. Because grain-fed cows, though started on grass, eat primarily corn and sometimes soy when gaining most of their weight, their flesh and dairy are rich in Omega-6 fatty acids and poor in Omega-3 and CLA (the latter is a naturally-occurring trans fat that is highly indicated in preventing heart diseas and cancer). The American diet contains plenty of corn and soy, so it contains ample Omega-6s - far more than we need or should be eating. Grass-fed cows, who are grazing as their bodies are made to do (and eating silage in winter as needed), have flesh and dairy rich in Omega-3s and CLAs, two nutrients that are extremely
The other benefit of grass-fed beef is that the cows are healthier, since they are eating the food their bodies are designed for. In this way, grass-fed beef is the only naturally raised beef - though many people are used to milder, fattier, grain-fed beef, since at this point it's what a lot of us were raised on. But one bite of butter from pasture-raised cows is enough to convince most people that their dairy is better! Yum.
producestories at 7:15AM on 06/29/08
I think grass-fed beef tastes more Earthy...more like dirt (but not in a bad way).
I actually interviewed Bill Kurtis, who owns a ranch of grass-fed cows about his grass-fed beef movement: you can read it here
Hillary
Chew on That
Chew on That at 5:31PM on 06/30/08
I prefer a combination of grasses, wheats and grains (corn, etc..) like Snake River Farms produces. I am most certainly do not subscribe to Pollan's grass fed only agenda pushing; you can drink that kool-aid all day. I don't argue with my palette.
jbzepol at 3:15AM on 11/05/08
Note: I am ITB.
As jenilowrance and dbcurrie note, it depends.
Truth is, simple labels such as grass-fed or. grain-fed or for that matter USDA Select, Choice, or Prime don't come close to telling you what the beef will taste like or how tender it will be, let alone whether it will suit your personal palate.
While marbling is important, flavor and texture can also vary considerably by breed, growing region, diet, age of cattle, the particular husbandry protocols of the rancher or lot operator, low stress handling, and the aging technique (if any) used by the butcher. And the specific diet matters. Beef finished on barley will be different than beef finished on hard corn or steamed corn. Same is true for grasses e.g. rye vs. bermuda vs. alfalfa. And since grasses are seasonal, so is grass-finished beef.
All that said, I think Hillary is right, grass-only beef on average tends to have an earthier, more complex personality than many grain-finished styles. So if you like full-flavor food or wine, you'll probably find a grass-finished beef that suits your palate and at the same time enjoy the benefits described by producestories above.
OliverRanch at 1:57PM on 11/05/08