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re: Grass fed beef texture

Posted on 8/16/20 at 12:21 pm to
Posted by Nawlens Gator
louisiana
Member since Sep 2005
5960 posts
Posted on 8/16/20 at 12:21 pm to

I agree it's great for making gravy, but throw the meat away, don't eat it.

Posted by L.A.
The Mojave Desert
Member since Aug 2003
66599 posts
Posted on 8/16/20 at 12:32 pm to
Weird.

The best steaks I've ever had in my life, bar none, were in Argentina and all of the beef in Argentina when I lived there in the 1980's was grass fed.

Today a lot of the beef in Argentina is grain fed, but that's only because they're mass producing their beef now
Posted by SpotCheckBilly
Member since May 2020
8509 posts
Posted on 8/16/20 at 12:51 pm to
My BiL has a small herd and we've bought beef from him for years. Those cows eat nothing but grass grown on his farm and corn he grows to feed them for their last few months to finish them.

I asked him once about doing a 100% grass fed beef. He said he'd do one that way if I really wanted it, but he thought I liked beef. He also told me I'd have to take the whole thing because he didn't want any of it.

If you can find a good source of beef, it's worth pursuing. You'll be surprised how much better it is, especially the burger.
Posted by yellowfin
Coastal Bar
Member since May 2006
98937 posts
Posted on 8/16/20 at 2:05 pm to
My dad raises cattle and I don’t like it. Pass up free beef to buy it at the grocery store
Posted by LSUZombie
A Cemetery Near You
Member since Apr 2008
29695 posts
Posted on 8/16/20 at 2:12 pm to
quote:

Maybe so but I've bought grass fed steaks from Iverstines a few times and they never turn out as good as the ones I buy from Rouses or Calandros for whatever reason.


I want to support those guys so bad because I love what they are doing but the more and more I've purchased from them, the more I realize how much I just prefer the taste and texture of grain-finished beef.

Also, because the way their animals are raised, everything is very lean.

Their pork (certain cuts) and chicken are delicious though.
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