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Grass Fed Flavor
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<blockquote data-quote="boondocks" data-source="post: 1281508" data-attributes="member: 20599"><p>Gotta say some of y'all are making me nervous. We are picking up our first meat (grassfed 2 yo heifer that wouldn't breed) this saturday and delivering to customers. I am also giving them a copy of a cookbook on cooking with grassfed beef. I'm read about 6 of them the past month, and it seems many people cook it just like grainfed. It's supposed to be cooked at a slightly lower temp and for a shorter period of time. Some cuts may need marinated or braised a bit more. But the true believers swear that it's how beef is "supposed" to taste, with hints of the minerals and grass coming through (like terroir in wine). I guess that kinda makes sense...those who like it say (as one person did above) that once you have had good grassfed beef, grained beef will taste bland and fatty.</p><p></p><p>The butcher called to say ours graded as prime, FWIW. The folks above have reminded me about the importance of not waiting until too late in the season to butcher grassfed. i hope we did not wait too long; maybe should have done a month earlier. Fingers crossed it's good....</p></blockquote><p></p>
[QUOTE="boondocks, post: 1281508, member: 20599"] Gotta say some of y'all are making me nervous. We are picking up our first meat (grassfed 2 yo heifer that wouldn't breed) this saturday and delivering to customers. I am also giving them a copy of a cookbook on cooking with grassfed beef. I'm read about 6 of them the past month, and it seems many people cook it just like grainfed. It's supposed to be cooked at a slightly lower temp and for a shorter period of time. Some cuts may need marinated or braised a bit more. But the true believers swear that it's how beef is "supposed" to taste, with hints of the minerals and grass coming through (like terroir in wine). I guess that kinda makes sense...those who like it say (as one person did above) that once you have had good grassfed beef, grained beef will taste bland and fatty. The butcher called to say ours graded as prime, FWIW. The folks above have reminded me about the importance of not waiting until too late in the season to butcher grassfed. i hope we did not wait too long; maybe should have done a month earlier. Fingers crossed it's good.... [/QUOTE]
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