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Feedyard Board
Transitioning to grass-fed
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<blockquote data-quote="Silver" data-source="post: 1823723" data-attributes="member: 12520"><p>I like a good steak where I find it. I find our beef which is always harvested in the winter with little to no grain to be quite nice with nice white fat. I've had some from neighbours that was summer harvested that had very yellow fat and was strong tasting for my liking (all in what you're used to?).</p><p>Barley finished beef seems like it is always good with nice white fat. I have had corn fed and it was okay. Fat looks off putting to me but flavour was okay.</p><p>I personally don't care which type is considered healthier by the "experts", I put lots of food in my system that I have no idea what all the ingredients are. I think a steak however it's finished is better for me than any processed or ultra processed food on the shelf.</p></blockquote><p></p>
[QUOTE="Silver, post: 1823723, member: 12520"] I like a good steak where I find it. I find our beef which is always harvested in the winter with little to no grain to be quite nice with nice white fat. I’ve had some from neighbours that was summer harvested that had very yellow fat and was strong tasting for my liking (all in what you’re used to?). Barley finished beef seems like it is always good with nice white fat. I have had corn fed and it was okay. Fat looks off putting to me but flavour was okay. I personally don’t care which type is considered healthier by the “experts”, I put lots of food in my system that I have no idea what all the ingredients are. I think a steak however it’s finished is better for me than any processed or ultra processed food on the shelf. [/QUOTE]
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