Make up some burgers/patties?
Stuffed cabbage rolls?
What should I do with it? I feel like making a really complicated recipe with too many ingredients will interfere with the yumminess of the grass-fed taste. I also have to use a pound in one go because it's in a vacuum-seal bag. Suggestions? =)
Don't need much more than a bit of S&P in the GB for excellent burgers, grilled or fried in bacon fat.
You could bake up some good meatballs. For a pound, try adding a beaten egg, some grated Parm, fresh Italian herbs, S&P, bake at 350F until browned. I've also put crumbled, crisped bacon into meatballs with excellent results.
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I bought some organic grass fed hamburger last week that tasted awful. I threw it away. Won't be doing that again anytime soon.
I've purchased grass-fed beef from probably half a dozen local farms, and all of it was superior to store-bought corn-fed beef.
Did you buy direct from a farmer?
By the way, when you grill, do you grill grill outside or George Foreman it? Because I am thinking about getting a Foreman, but I have so many cooking things at home that I don't want to get any more if necessary.
Maybe it wasn't really grass-fed beef. Did the label actually say "grass-fed" or was it just 'organic' or some other meaningless title? Grass fed tastes sweeter and oilier, more like an animal than a product.I bought some organic grass fed hamburger last week that tasted awful. I threw it away. Won't be doing that again anytime soon.