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Grass Fed Flavor
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<blockquote data-quote="Nesikep" data-source="post: 1284010" data-attributes="member: 9096"><p>Burger meat does need a certain amount of fat to fry well, etc.. same goes for sausages.</p><p></p><p>I can't tell you anything about the 'history' of the ground beef we bought (yes, at a store, we're out of our own stock temporarily). it was Lean. Meatballs made with it had the texture of compressed sawdust, it was bright red when raw, and a deathly pale gray when cooked. It had no flavor (thankfully).</p><p>I can't wait for my steer to get whacked and have good beef again! There's just no comparison between our meat and the crap you get in the store.</p></blockquote><p></p>
[QUOTE="Nesikep, post: 1284010, member: 9096"] Burger meat does need a certain amount of fat to fry well, etc.. same goes for sausages. I can't tell you anything about the 'history' of the ground beef we bought (yes, at a store, we're out of our own stock temporarily). it was Lean. Meatballs made with it had the texture of compressed sawdust, it was bright red when raw, and a deathly pale gray when cooked. It had no flavor (thankfully). I can't wait for my steer to get whacked and have good beef again! There's just no comparison between our meat and the crap you get in the store. [/QUOTE]
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