Grass Fed vs. Grain Fed Beef - Your Opinion
Do you prefer grain fed or grass fed beef? I’ve recently begun buying grass fed beef from a farmer’s market, and I really like it. It’s been ground meat since I’ve just recently been able to chew since my surgery, am no where near steak status yet.
The meat tastes beefier and it’s got a better mouth feel. It’s a bit lower in fat, but that’s easily fixed. I’m wondering about steaks and such for when I’m up to it. Now, I’ve never been a fan of “soft” meat, like filet mignon. My favorite steak is skirt steak. I like the chew and I much prefer the flavor.
From your experience, what’s your take on grass vs. grain? Are grass fed steaks tastier, better? Does the stew meat work better in stews? Obviously, for the cow it’s better, and probably healthier for us, but what about for you in terms of enjoyment and useability?
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12 Comments:
Grass-fed. I like lean beef...a little bit more toughness doesn't bother me, tons of fat sketches me out way more. I also like the slightly more game-y taste to it. It's supposed to be better for you too, which is a nice bonus. I've never tried to make a burger or something else that's made better by the inclusion of some fat with it though.
cycorider at 10:02AM on 03/28/09
Grass-fed for me too. Taste is much better. I've used it in several applications and the lower fat thing hasn't been an issue.
renoles at 10:48AM on 03/28/09
I'm looking for a good source for grass-fed where I can buy a half or quarter. Sadly, though, all the samples I've tried from local farmers haven't been that good. But in this case, I don't think it's the animal, I think it's the processing.
I've heard complaints from other people who said that if the local processor is too busy, the carcasses don't hang long enough, which affects the taste and texture. So it's hit and miss. If it's hunting season, chances are there's not going to be enough time.
I get my lambs from that processor, and it's never been a problem, but I think sheep lady makes her deliveries during an otherwise slow time. And she sends in less than a dozen, so it's not like her order is taking a lot of space.
I'm hoping that I'll find a farmer who uses a different processor or who has enough clout to have it done right every time. No way am I going to buy a quarter of beef unless I know it's going to be good.
dbcurrie at 12:32PM on 03/28/09
We get local, grass-fed beef. The animals are slaughtered on the farm, using our county's mobile abbatoir. They are processed off-island. The meat ranges from good to the very best I've ever had. It seems clean in a way I'd be hard pressed to explain, but of course given the prevalent dogma, I usually attribute to their living well and being minimally stressed.
islandexile at 2:24PM on 03/28/09
We buy gassfed by the quarter from Skagit River Ranch [www.www.skagitriverranch.com]. They also sell at local farmer's markets and at my favorite local co-op. We've also gotten turkey, pork, and eggs from them. It's all organic, free range, every possible positive hippie quality - hell, George sings to the damn cows to move them from pasture to pasture. We drank the kool-aid with this one. The stuff is really a lot healthier and the beef in particular just tastes so much better than the commercial stuff.
Nursie at 6:13PM on 03/28/09
Uh - that "gassfed" is what "grassfed" is when I'm typing while on the meds for pneumonia. Sorry about the typo.
Nursie at 7:16PM on 03/28/09
Grassfed FTW.
@islandexhile- vashon? misty isle?
@nursie- we use skagit beef, pork and eggs at my restaurant. Great stuff. Just this afternoon I finished braising 40 lbs. of skagit pork butt.
sailordave at 9:27PM on 03/28/09
@sailordave: Orcas, but don't tell anyone.
islandexile at 10:33PM on 03/28/09
Grass fed all the way, for all the reasons above. Cows are meant to roam around and eat grass, not all the grain and crap they get in a CAFO. Last night I put a butterflied leg of lamb -- grass fed and free range -- on the grill and the three hungry men around the table were totally silent at dinner, just enjoying and emitting the occasional "mmmm". I just got the notice from my local organic farm that they will have grass fed beef this year and I am looking forward to it, as I can walk down the road to get it -- don't even have to get in the car!
ride&cook at 9:40AM on 03/29/09
I like both. Or more accurately, I like some grass-finished and some grain-finished beefs.
The truth is, flavor and texture vary by the breed, region, finishing diet, and aging technique. Plus, as with wine, the relative talents of the producer - in this case the farmer, grazier, yard operator, trucker, slaughterhouse, and butcher - can make a huge difference. Notwithstanding all the good reasons to support grass-finished beef (and I do!), simply considering grass-fed vs. grain-fed oversimplifies the variations you'll see if you compare ranch to ranch and season to season.
Finally, we all have different taste preferences and priorities, so in my opinion there really is no single "best" - the key is to find a source with great practices* and that produces beef with a flavor and texture profile you like and stick to it.
Personally, I think it's exciting to explore just how rich this category is in terms of flavor and texture variations. But dbcurrie, you hit the nail on the head, it's really hard to know what you're going to get in advance and 1/4 or 1/2 a cattle is a large investment. If you're interested to talk further, I might be able to help you find a style of beef (like a varietal) that suits your needs.
*Raising (and slaughtering) cattle in lower stress conditions and without the use of preventative antibiotics and growth hormones is not just an ethical consideration but can positively impact taste and texture. Proper handling at slaughter and as pointed out above, at the butcher - hanging, aging, and cutttin - is critical.
OliverRanch at 2:37PM on 03/29/09
grassfed. the flavor is more distinctive. i've found that some steaks can be a bit tough, but on the whole if you're cooking a grassfed burger, it's so dam delicious. and much healthier than corn fed. (if you want to call it corn they're actually feeding these poor feed lot animas.... it's really poisoned processed crap)
cows are grazers, we've deprived the farm animals of their true dietary
sources & habits.
pooch at 9:27PM on 03/29/09
I have actually only had grass fed beef once. It was a slice of roast beef and it tasted much Earthier and almost like soil than conventional roast beef. I could see it growing on me but I wasn't a fan initially. Bill Kurtis (owner of a grass fed beef ranch) has persuaded me to at least give it a second chance though.
Hillary
Chew on That
Chew on That at 1:20PM on 03/31/09