2 butchers do side-by-side on grass fed vs grain

MN-Egger

Long video but  very interesting especially about the middle of the vid where he cuts up all the steaks and compares them right next to each other. 

https://www.youtube.com/watch?v=yomerhQkpSc

PigBeanUs

grass fed finished on grain.... that's the way to go.

no one is expecting as much marbling on grass fed beef, i hope.  they are two different things.

nolaegghead

You can raise cows "the majority of their lives" on grass, then fatten them up before slaughter and still call it "grass fed" beef.

nolaegghead

Oh, duh.  You said that.  My bad.  I need to lern reeding

PigBeanUs

nolaegghead said:

You can raise cows "the majority of their lives" on grass, then fatten them up before slaughter and still call it "grass fed" beef.

well yeah, but you may WANT to do that.

even the grain fed steer are fattened very quickly, so the marbling is not as fine grained as well as it could be. 

I like the taste of grass fed, personally. 

Photo Egg

MN-Egger said:

Long video but  very interesting especially about the middle of the vid where he cuts up all the steaks and compares them right next to each other. 

https://www.youtube.com/watch?v=yomerhQkpSc

Great video...Thanks

stlcharcoal

Those guys are awesome.  Very good customers of ours, and absolutely doing a great job for the industry when it comes to education of the hows and whys.  Huge youtube following.

OhioEgger

Terrific video, thanks for posting that.

Lumpy_Coal

Great informative video!

kl8ton

I want the knife. I probably need tp learn sharpening. 

FarmingPhD

Had no idea where they were located, now I’m curious who their beef suppliers are as I grew up in the area.  There is some solid meat processing research done at OARDC near them, well, at least their used to be.

Photo Egg

FarmingPhD said:

Had no idea where they were located, now I’m curious who their beef suppliers are as I grew up in the area.  There is some solid meat processing research done at OARDC near them, well, at least their used to be.

I believe they mention the name of 2 of their suppliers in the video.

Sea2Ski

Great video.
They mentioned how the fat can have a yellow tinge to it. Once in a while, we will get a older grass fed cow from a local organic producer.  Depending on age and time of the year, the fat can be very, very yellow.  We butchered this one late spring one year.  Look how yellow the fat is. Like them, we try to age the meat a fair amount  21 days minimum  but then go up to 45 days depending on how much time we take to break down the animal. For some reason, beer slows us down some.    

Some people have tried it and do not like it. 100% grass fed and aged is a much, much, much different flavor than your local grocery store cut. Cutting all the fat off your bite will tame that mineral flavor back a good amount, but it is still there. If you do not have regular access to it but find it one day, you should give it a try.