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East Coast Grass Fed Beef is No Good

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  • #16
    Originally posted by Neckhammer View Post
    I think he's trying to sell you his beef.

    Shop Rite often has whole grassfed beef tenderloin imported from Australia for $6.99/lb. It was actually on sale last week for that price. It isn't stringy. It isn't as tender as a grainfed beef tenderloin, that is true, but it is so much more flavorful it is unbelievable. USDA beef is flat and tasteless by comparison.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.


    • #17
      That seller is putting you on, big time. Yes, I find grass-fed beef to be less tender also but with more flavor. But I think a lot of the difference is in the aging. Commercial beef is wet-aged usually 3 days. Several grass-fed beef farmers will dry-age their beef for you and sometimes will do it up to a full week. That will be tender beef. A rancher in Montana dry-ages his grass-fed beef for 8 days for very pricey restaurants.

      If you get grass-fed beef that is not aged at all it is really, really tough, but any beef would be.
      "When the search for truth is confused with political advocacy, the pursuit of knowledge is reduced to the quest for power." - Alston Chase