I'm sorry but I just dont get why all the rave on grass finished beef? Why is it that organic cattleman dont want to finish their beef on at least some organic grains for better marbling? I mean, the cow doesn't have to be fed so much grain that it's obese at harvest weight but in my opinion beef tastes best with some fat in it. Grass finished just doesnt have enough. Its too darn lean for what I like to eat and want to be able chew without it being near raw. I watch the bearded butchers on YouTube cut up 2 whole cows and cook some of both. 1 was grass finished and 1 was organic grain finished. Both were aged beef and there is a difference.
I've actually tasted the difference. Who can't agree that having some fat in steaks gives the meat a lot more flavor plus also tenderizes it. I realize grass finished has to be cooked on the very rare side or it's tough. A lot folks like their steak medium rare, thats me. Lol
Th aka for everything!!
I'm sorry but I just dont get why all the rave on grass finished beef? Why is it that organic cattleman dont want to finish their beef on at least some organic grains for better marbling? I mean, the cow doesn't have to be fed so much grain that it's obese at harvest weight but in my opinion beef tastes best with some fat in it. Grass finished just doesnt have enough. Its too darn lean for what I like to eat and want to be able chew without it being near raw. I watch the bearded butchers on YouTube cut up 2 whole cows and cook some of both. 1 was grass finished and 1 was organic grain finished. Both were aged beef and there is a difference.
I've actually tasted the difference. Who can't agree that having some fat in steaks gives the meat a lot more flavor plus also tenderizes it. I realize grass finished has to be cooked on the very rare side or it's tough. A lot folks like their steak medium rare, thats me. Lol