Grass-fed Beef - Page 3 - PeachParts Mercedes-Benz Forum

John Doe · #31 08-28-2007, 03:32 PM

Quote:

Originally Posted by Lou K

If your spelling is not correct and I think it is not, you probably saw "steak au cheval" which is horse steak. It is not uncommon and who cares if it is grass fed or caviar fed, it is horse meat!!!

I think you just re-stated Chas H's post but without the sublety that made it funny.

Medmech · #32 08-28-2007, 03:41 PM

Quote:

Originally Posted by John Doe

I think you just re-stated Chas H's post but without the sublety that made it funny.

speaking of subtlety...

Botnst · #33 08-28-2007, 04:29 PM

Buy beef from all of the countries and have it sent to your best friend.

Have him number the beef and not show you the key to the list.

Cook all of the beef however you like it best. Maybe a couple of different ways.

Which is best?

That's how you find out whether beef from different countries taste differently in your home country.
------------------------------
Now pack you bags and ice chest and go to france. Conduct the same experiment.

Which is best?
------------------------------
Or how about this: pay a restaurant $30 for a steak.

Go to another restaurant and pay $175 for a steak.

Go to another restaurant with a waiter who speaks a foreign language and charges between $30 and $175 for a steak.

Which one tastes the best?

B

Mistress · #34 08-28-2007, 04:48 PM

it tastes like chicken.

Dee8go · #35 08-28-2007, 04:50 PM

Speaking of chicken, that's not so cheap anymore either!

Botnst · #36 08-28-2007, 05:06 PM

Quote:

Originally Posted by Dee8go

Speaking of chicken, that's not so cheap anymore either!

My friend wont eat chicken because it east with it's pecker.

B

Stoneseller · #37 08-28-2007, 06:27 PM

I'm certainly no connessior (da**, can't spell either) when it comes to food. I'm typically on the seafood diet, re, I see food & I eat it.
As far as a good steak goes, one thing I know is this.
It always tastes better when someone else, particularly a good restaurant, cooks it & serves it to me.
Some of my favorite beef is served to me from either Ruth's Steakhouse or Houston's here in the DC metro area.

I visited Houston TX once for a convention. I'd heard the steaks there were second to none. The few places I tried led me to believe otherwise.

Our local organic / healthy food grocery chain, Whole Foods, has loads of meats that are supposedly better than average. I've never found them to be much better than the local Giant or Safeway. The few small butcher shops do, indeed, tend to offer a much nicer cut of animal flesh.

aklim · #38 08-28-2007, 06:57 PM

Quote:

Originally Posted by Stoneseller

Our local organic / healthy food grocery chain, Whole Foods, has loads of meats that are supposedly better than average. I've never found them to be much better than the local Giant or Safeway. The few small butcher shops do, indeed, tend to offer a much nicer cut of animal flesh.

I like mine at the Prime Quarter where they let you grill it on a charcoal grilling pit.

I have tried the organic stuff and while it is more expensive, I haven't found it to be better, at least not in the taste department.

t walgamuth · #39 08-28-2007, 08:46 PM

Quote:

Originally Posted by Lou K

If your spelling is not correct and I think it is not, you probably saw "steak au cheval" which is horse steak. It is not uncommon and who cares if it is grass fed or caviar fed, it is horse meat!!!

I assumed he knew that.

Tom W

t walgamuth · #40 08-28-2007, 08:47 PM

Quote:

Originally Posted by R Leo

That's simplistic.

To be more exact, a cow is quite often turned into hamburger (if you're eating it). Milk is milk (I guess, coz I don't drink it). And a steak is a steer that's about 24something months old. Anyway, I've had some grassfed here, and in New Zealand and I have to say it was damned good eating.

Thanks all for the opinions.

I ask because, we're back to working on our cattle plan for BHF and one of the things we're considering is a largely grass-fed operation to offer premium beef to individuals. We are close enough to Austin for it to be a market for folks that want beef and want more control or knowledge about what they're eating. We can sure do a pesticide/herbicide free operation but, I don't think antibiotic-free animals are an option because the loss risk to disease is too great with an animal that you've been spending money on for a couple of years while it grows to slaughter weight.

There are a couple of grass-fed operations nearby and when the weather breaks, we'll be doing some fact finding missions. More as it is available.

I would think if you don't overcrowd them they wouldn't need the antibiotics. They are after all herd animals.

BTW this is a purely hypothetical opinion based on no facts or experience!

Tom W

waybomb · #41 08-28-2007, 09:01 PM

Quote:

Originally Posted by John Doe

I should add that at the time I went to the Grassfed symposium, I was purchasing free-range chickens to the tune of $14/per fryer and it dawned on me that due to my cooking styles, this was silly. Where I live the price is just too high for Grassfed but if it came down to within +/-%25 I would probably buy it. It is easily double now.

Go to USDA and check out what qualifies for "free range". Essentially, the standard coop of a few thousand birds, with an open door that allows them to walk freely outside into a 10' x 10' caged area. Free Range.

And don't get fooled by "hormone free" chicken. ALL chicken in the US today is hormone free. But some make a lot of money by charging more for a label that states the what the law says it must be.

As for steak - buy aged if you can find it. Almost all of it is good if aged. A little mold on it helps (you scrape the mold off first!).

Kuan · #42 08-28-2007, 09:39 PM

Quote:

Originally Posted by Dee8go

Speaking of chicken, that's not so cheap anymore either!

And the world groans in unison.

Not another peep outta you.

A264172 · #43 08-29-2007, 12:36 AM

Quote:

Originally Posted by t walgamuth

I would think if you don't overcrowd them they wouldn't need the antibiotics...

By gum, youv'e got it!

One cow (classically trained of course) ranging freely and holistically over the whole of berry hill... having her way with the bulls... you can bring in the mistress for a consult to work that bit out... that would be a million dollar animal... now, off to find a buyer.

cmac2012 · #44 08-29-2007, 02:29 AM

I'd like to do a side by side taste test tween grass and grain fed -- not sure I'd spot the difference that well w/o that.

I heard on the radio today that grass-fed beef have omega 3 fatty acids in the meat whereas grain-fed don't. Who knows . . . .

t walgamuth · #45 08-29-2007, 04:38 AM

I think you could tell there was a difference, but I am not sure you could tell which was which.

Tom W