Quote:
Originally Posted by Skippy
Does it taste different? I'm guessing it's lower in fat.
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Yes, lower in intramuscular fat so it's not marbled like USDA Select, Choice or Prime. Still very tasty. Grass-fed beef responds well to slower cooking. Our 1" t-bone or rib-in chop on lowest gas grill flame is a perfect medium rare when cooked 4 minutes to a side.
Our grass-fed meat has a different texture as well. Dense meat but not tough. I've renewed my love of sirloin with this meat. I like to take a big sirloin, coat it in olive oil, sprinkle some fresh ground pepper on and lay it in a shallow Pyrex baking dish. a few fresh garlic cloves, chopped onions or red peppers in oil in the bottom of the pan is nice too. Bake in the oven at 300F for about 30-40 minutes. Warm pink center, tasty!
It is also dry aged for 21 days before processing.