1) How does one go about cooking frozen, nonground, grass-fed beef?
I bought frozen grass-fed steak cuts from a vendor, defrosted them in the fridge over a day or 2, then cooked as best as possible. However, it seems that the steaks have a slight ..."twang" of aftertaste...normal? Am I preparing it wrong?
2) When purchasing a cow (1/4, 1/2, or whole) from a grass-fed vendor, how does one go about doing this? That is, one ranch quoted the following rates:
whole - $6.25/lb. (approx. 350-400 lbs.)
1/2 - $6.50/lb. (approx. 200 lbs.)
1/4 - $6.75/lb. (approx. 100 lbs.)
Is that normal weights/prices? I'm more concerned about the weight, since I saw in a diff thread about "summer/winter" weight and "extra fat/head/skin" weight.