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grass fed beef - what to expect?

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  • grass fed beef - what to expect?

    We're getting our first 1/4 share of grass fed beef in about 3 weeks. Even after being Primal for nearly a year, I have to admit that I haven't cooked with it yet because I haven't found a good local source for buying in small quantities that won't totally blow our budget. Now we're getting a 1/4 share from a tiny farm at a smoking good deal.

    What should I expect from cooking with grass-fed beef? Will it be a lot leaner and require that I add fat? Is cooking time any different? Will the flavor be any different? If anyone has any tips, I would love to hear them.

  • #2
    I find it's better to cook grass-fed beef slower. You probably won't get the marbling like you do with conventional beef. A conventional rib-eye I will throw on the grill and love, but the grass-fed I cook in a pan with butter.

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    • #3
      A lot leaner. I cook it the same, but it's a LOT leaner and very little marbling in the roasts and such. I don't care for the lean-ness, to be honest (taste is great though!). Tastes "beefier" than conventional meat...in a good way, I think.

      After our current cow is gone, we'll be switching back to the original ranch we used that feeds their cattle just a little bit of corn to create a perfect amount of marbling, but the meat still tastes 100% grass fed. They're mostly pastured/grass fed, raised and butchered locally so that's good enough for us. At a certain point, flavor is a factor.
      Last edited by kennelmom; 10-10-2011, 01:30 PM.
      Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!

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      • #4
        The flavor will be different, but for me it was a very good thing. Some people don't like it's "gamey" taste, and I can't understand why, to me its called flavor! I'm now a beef snob and I don't like cafo beef at all, even at the expensive steak places, I can taste the nastiness. I had a ribeye at Gibsons (famous steak chicago place) and it was nasty! To me it was just a giant tasteless piece of fat and loose muscle, no where near as good as the grass-fed ribeye I can make at home. My husband who loves steaks and burgers thinks that the grass-fed stuff I've been buying is the best tasting beef he's had.

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        • #5
          More "gamey" is exactly how I described it to my hubby when I tried it for the first time the other night. I didn't know beef had flavor before and I like it very much. I cooked mine in butter and found I had to increase the heat a little. The flavor is still mild though, just not bland. It was excellent with my collard greens and garlic on the side, YUM!

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          • #6
            I do NOT like gamey meat and I would hesitate to call it gamey. Venison tastes gamey to me. Grass feed beef is just beefier to me. So, if you don't like "gamey," don't let that description scare you off!
            Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!

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            • #7
              The absolute best beef I ever had was pastured most of its life and then grain fed the last couple of months. This has nothing to do with what is healthy, but that beef was incredible.

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              • #8
                In my experience grass-fed beef cooks quite a bit quicker than conventional beef did. For example, one of the first recipes I made was for meatballs, and while the recipe said to bake for 35-40 min, and worked well in the past, with the grass-fed beef they were done in 25 min.

                Also, the taste is different, but I think it's better and was easy to adjust to.

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                • #9
                  I totally prefer the grass fed beef. I always bought the leaner cuts (fat phobia here) so the leaner grass fed is great! Love the taste and am now a beef snob I suppose. Also just bought some organic grass fed bison (they are starting to feed them grain now too - so beware) and those steaks are the best eva!!!

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                  • #10
                    It will vary a lot, it's hard to predict what it will be like as compared to conventional beef, but it will cook faster and be much leaner. I have found that hot, fast cooking often works well for GF beef.
                    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                    • #11
                      I absolutely love grass-fed beef. As others have said, it's a bit leaner than conventional beef, but I prefer the flavor. I've found the same cooking technique that often works well for other beef is still great for grass-fed cuts - namely sear for a couple minutes per side over high heat, then turn the heat down and cook until desired doneness. I've had great results with a variety of grassfed cuts using this technique. Also, as another poster above mentioned, bison steaks are awesome too.

                      For those that don't like the leanness of grass-fed beef, there are always the fattier cuts such as ribeyes. One of the best steaks I've ever had was a grass-fed ribeye I grilled myself. Of course, grassfed ribeyes are expensive enough that they're more of an indulgence instead of a regular thing for me.

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                      • #12
                        Originally posted by jsa23 View Post
                        For those that don't like the leanness of grass-fed beef, there are always the fattier cuts such as ribeyes. One of the best steaks I've ever had was a grass-fed ribeye I grilled myself. Of course, grassfed ribeyes are expensive enough that they're more of an indulgence instead of a regular thing for me.
                        We buy a whole cow at at time, so we get it all...and it's mostly lean. I don't even know how they made the ground beef with this cow! Though, the fat in the 100% grass fed isn't nearly as tasty as the one that was primarily grass fed/supplemented with grain.
                        Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!

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                        • #13
                          There is a really big free range cattle ranch on the Big Island of Hawaii. Lots of cattle, relatively few local people and no shipping costs. It is basic supply and demand economics.


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