i saw it for sale on the cheap at the pig today and i passed.
anyone tried it? thoughts?
congratz
if it’s anything similar to “open range feed beef” then it’s great stuff in my book! A little more “game” flavor to it then regular beef, not “gamey” at all tho, just a lot more taste it seems like. Most beef in Europe is open range fed beef from Argentina and is way better then our beef IMO. The Argentinian beef is the best I’ve ever had before.
Russ B.
Psalm 55:22
20 years ago we would slaughter cows before they were grain fed for a month and nobody in the world would touch it. Now you put some spin on it like “open range” and you can sell for premium. Tastes fine but can be a little chewy.
if it would have said organic i probably would have bought a side…
not really, but…
hey hoppy. we get 1/2 cow from my son’s father in law each year. he feeds it cotton seed,grain,and grass for probably 9 months. then we have it slaughtered and let it hang for two weeks in the cooler. after that we go and tell the man how we want it cut up and they do it right there ; package it and i take it home to the freezer. this is some good meat. it has averaged $1.49 per pound the last three years. cannot beat that. includes burger,cubed,sirloins,chuck roast,t-bones,ribeyes,fillets,stew beef and more. very tender and mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm; good cracker.
worst beef I ever had was supposed to be local organic…I think it had been grazing in the salt marsh…nasty flavor and terribly chewy!
i stick with the local butcher shop and a 3" ribeye!
You should stop by the farmers market downtown and Mt. Pleasant and see Les at River Run farmers. In my opinion, they have the best organic grass fed beef in town. And it’s local
I’ve had grass fed beef twice, both times at restaurants with good chefs. Both times the beef tasted like grass. According to Skydog, it’s just a hippie fad that is popular because corn production for animal feed is environmentally destructive. I’ve heard that same sentiment echoed by other chefs. I think it’s good to make environmentally responsible choices as a consumer, but I don’t like the rip-off of paying more for an inferior product in the name of ecological stewardship. There is no reason grass-fed beef should be more expensive than corn-fed beef. Grass is free.
Hold the tomato, fool!
If you are looking ‘local’, you’ll be hard pressed to find much grain fed beef in SC. Drive in the upstate for instance, cows in pastures all over the place, not a grain of corn, etc…ever passes their lips. I’m not sure how it is marketed, but one friend of mine sells 150 or so a year minimum, they never see/feed on any grain, but the price is still regular market price when he sells…
For price you can’t beat Reids when they have N.Y strips for $3.30lb or Ribeye for $4.45lb for the complete slab, they will even cut it for you. IGI runs some good specials too. I like to cut my own though, thick for me thin for my wife. No way to buy and raise a cow and get choice cuts for this price. As for grass feed beef… I don’t like it as good as grain fed. My father-inlaw and I have butchered two cows a year for the last 15 years. Around 750-850 lbs we put them in a 12’ X 12’ holding pen with one round bale of hay, give them beef maker and plenty of clean drinking water. Three weeks seems to be just right, we have went 4 but you start getting a little too much fat in the meat.
As far as “organic” foods, all food is organic. This is largely a selling gimick. If you really want to know the truth about the food you buy, you need to see it raised/grown first hand.
The taste comes from the deposits in the fat. If you look closely at “grass finished” beef it has a yellowish colored fat and it does cause a different taste, one Americans aren’t used to. As for local beef there is Driftwood Plantation in Awendaw. (ask me how I know) They sell beef on the hoof and by the carcass. You can buy some of their patties at the Outpost. If anyone wants more info pm me.
I agree with SaltHunter. In the upstate I don’t see any grain or corn fed to the cattle. Maybe the “taste” is pre-conceived by the naming of the beef (grain fed or corn fed). I also wonder if being corn fed, is why the venison tastes so much better in the low country, than the upstate?
Looks like Mother Nature went and stopped the drought for us, so there should be plenty of grass (hay) to go around this year! Seeya, Scott