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  • Grass-fed beef....

    This is probably going to sound crazy to most of you, but does anyone else NOT like grass-fed beef? I have tried grass fed burger from Trader Joe's, Whole-Foods and a roast from a local farmer. I also tried some GF chuck that a friend had in her freezer for stew and I was pretty much retching from the smell alone.

    My husband and kiddos said it tasted 'weird', but didn't dislike it. Am I alone in this?

  • #2
    It does taste and smell gamier. That is one of the reasons why grain fed meat is so popular amoung chefs and butchers. I remember asking for grass fed beef at a fancy butchershop and the guy smirked and said why would you want that?

    That said, i found a local supplier that has some of the best tasting grass fed tenderloin. It may have to do with the breed of cows as well.

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    • #3
      Grass fed (w/out added spice/sauces) tastes a bit bland to me actually. Probably one of those things where if you get used to it, it becomes the norm.

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      • #4
        I found this article to be interesting, especially on the subject of flavor differences, cooking requirements, etc.

        The grass-fed vs. grain-fed beef debate - CNN.com

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        • #5
          I think it is fishy smelling and tasting, hell sometimes it smells like you are having a fishfry.

          I like the entry in Slanker's FAQ on the subject:
          FAQ

          Q: I purchased grassfed beef from someone else and the meat tasted terrible. I can usually put up with a terrible taste but this was horrible. My husband and son asked what was wrong with the meat, it tasted terrible. They said do not use that meat again.
          I'm so afraid maybe your grassfed meat is terrible tasting. You spend a good price on the meat and it is horrible. Is there a guarantee of money back if the meat tastes bad, not spoiled?
          I thought I would e-mail you and ask you if you have a guarantee if the meat tastes terrible.


          A: Taste has a lot to do with mental conditioning. Most Americans are conditioned to eat grain, grain-based foods, and grain-fed livestock products and like the stuff. The consequences of this is that the massive imbalance of fats, vitamins, minerals and other nutrients naturally found in grain has destroyed the health of most Americans and today 70% of all deaths in our country are due to chronic disease. For more on this check out "90 Million Americans Can't Be Wrong."

          The foundation food for all animal life on the planet is the green leafy plant (on land it's grass and leaves of trees and bushes and in water it's plankton and algae). The balance of essential fatty acids (required for life) in green leafy plants are perfect for all animal bodies including yours and mine. (See the fatty acid profile of our meats at Fatty Acid Analysis.) The balance of fats in grain is devastating to all animal bodies.
          Wild fish taste fishy because of their high levels of Omega-3 fatty acids. All grass-fed meats taste fishy, grassy, or gamy because of their high levels of Omega-3 fatty acids. The flavor of Omega-3 fatty acids is foreign to most Americans because they almost never eat any foods containing even minimal amounts of it. This is why they suffer so from chronic disease. You and your family have been eating America's concocted foods for so long you don't have a clue as to how real foods actually taste. Therefore I can guarantee you that over time your family will suffer from one or more chronic diseases like all other Americans. But if you are willing to change, then along with that you must change your lifestyle (real foods are less convenient), your spending habits (real foods cost more), and your judgments for what is good flavors and bad. Unless you and your family members make this commitment to change there's no sense to even think about nutrition. Just continue on eating America's garbage and keep your health insurance paid up.

          No, we do not guarantee that you will like the taste of our meats. Some people like them right away. Others learn to acquire a taste for them and afterwards they can't stand the taste of America's concocted foods and grain-fed meats. Others just go on about their lives the same way as always and just resign themselves to obesity, diabetes, cancer, lupus, heart disease, arthritis, allergies, mental disorders, and the list of ailments associated with the Omega-3 fatty acid deficiency goes on and on and on and on and on.
          dunno if its the omega3 that causes it; but seems like a reasonable enough explanation to me.

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          • #6
            I've been getting my GF beef by the 1/4-1/2 cow for a couple years now. On the couple of occasions that I've had to handle CAFO beef since then there is a noticeable difference in not only the taste but the feel and scent of the meet. CAFO feels more slimy and almost always has some scent, while mine has almost no scent whatsoever and leaves less residue behind on your hands. I'd assume these might be attributed to freshness though.

            Personally I love my grass fed and there is no restaurant around that can beat by own steaks and ribs. I didn't even have to go through a change over phase....it was actually quite the selling point. First time I tried it I was like...I'm never buying shitty meat again.

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            • #7
              Thank you for the links. I am reading through them right now.

              To me it had almost a liver flavor... another one of those lovely things that is good for you that I just can't stand. I actually throw up from the smell. I have since I was little and my grandma used to make liver and onions. I have gone back to eating organic and conventional beef (only about once a week). We are still eating local pastured pork and natural or free range chicken.

              However, right now, having morning sickness, I can't stand any of it *cries* I've been floundering around eating junk (homemade pitas and hummus mostly) just so I can get something in me and not throw it back up (pretty picture, I know).

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              • #8
                Originally posted by Neckhammer View Post
                I've been getting my GF beef by the 1/4-1/2 cow for a couple years now. On the couple of occasions that I've had to handle CAFO beef since then there is a noticeable difference in not only the taste but the feel and scent of the meet. CAFO feels more slimy and almost always has some scent, while mine has almost no scent whatsoever and leaves less residue behind on your hands. I'd assume these might be attributed to freshness though.

                Personally I love my grass fed and there is no restaurant around that can beat by own steaks and ribs. I didn't even have to go through a change over phase....it was actually quite the selling point. First time I tried it I was like...I'm never buying shitty meat again.
                +1.

                If you are experiencing off scents or flavors, shop around. Check eatwild.com for direct-to-farm buying experience.

                My revelation came when I smelled the GF ground beef. My nose told me this was the way to go.

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                • #9
                  Most grass fed beef is gamy to me, coming from a hunting family... meh I don't much care for gamy meat, in fact I've largely stopped hunting. It just happened over the years. I absolutely detest bison because of it's gamy flavor, and grass-fed beef isn't far behind. I'll eat it but after I have it a few days in a row I have to take a break.
                  -Ryan Mercer my blog and Genco Peptides my small biz

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                  • #10
                    That is one of the reasons why grain fed meat is so popular amoung chefs and butchers.

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                    • #11
                      Because you were raised eating non-gamey-flavored beef? Something to get used to?

                      Personally, I am a fan of grass-fed beef. However, I grew up eating weird shit including random animal bits and random animals, so maybe that's why.
                      My chocolatey Primal journey

                      Unusual food recipes (plus chocolate) blog

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                      • #12
                        I don't like gamey meat either, so maybe that is it. I was raised eating venison, elk, bear and boar-- and I didn't like it then either. Most nights when that was on the menu and I was old enough to do it, I would eat leftovers from another night or make myself a sandwich. I was kind of hoping that maybe it was just the three brands I'd tried, I didn't like. Oh well =/ I will just limit beef in our diets and stick to what I can stomach.

                        Thanks for all of your replies =)

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                        • #13
                          Grass fed can be inconsistent. During the dryer months the meat doesn't taste as good. That's the main reasons they started grain feeding in Australia, so that the product is consistent year round.

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                          • #14
                            I also get 1/2 or 1/4 Grass fed beef every year. Two years ago my meat guy switched from beef cattle to dairy. He said the grass fed "foodies" he was in touch with said that worked better. Explanation was "yellow fat". It tastes great but I liked what I was getting before too.

                            Actually the flavor (of the beef and pork I get from him) reminds me of eating meals at my grandfather's farm many years ago. We've been trained like the taste of the "new" conventional beef (thanks Mickey D). Tastes are, in many cases, acquired.

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                            • #15
                              I think anyone who is interested in changing to grass-fed should buy direct from a farmer they can learn something about. Home Grown Cow is an excellent on-line farmers' market for meat and cheeses of all kinds. What many people don't realize is grass-fed can still mean feed-lots of 1000's of head of cattle. Instead of standing at grain troughs they are standing at grass troughs. Who knows what is in the grass that is being fed to the animals, but I would imagine it would impact the flavor. Like others on this board, I absolutely love grass-fed beef when it's pasture fed or otherwise hand raised - meaning not fed with industrial "grass feed" which I assume could contain seaweed etc shipped in from far-flung places if it's cheaper than US hay.
                              If you find a farmer you like, then you can always order a cut or two to check taste, then order in bulk to save money. Best of luck!

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