re: Dispelling Beef Misconceptions on the F&D board

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so is beef from a farmers market that is straight from the farm typically better or is it not worth the price?

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It really depends. Again, it’s not going to be “magic”. Look at the cut. If it’s a nice bright red color (not dark or pale) with bright white fat and nice white specs of marbling throughout, it’s likely going to be tender and flavorful.

I’ve bought “freezer calves” from auctions before and the meat was good. Especially the grind and roasts. The steaks are just fine for a typical meal. By no means were they equivalent to a USDA Prime Dry Aged Ribeye or Strip Steak.