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Grass Fed Ribeye Cooked and Eaten

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
Follow up to the question post.  


Picked up 2 small grass fed Ribeyes and a small butternut squash at Fresh Market today. Decided to make a mushroom sauce to go with the beef. The butternut went on the small @ 450° indirect till tender and was rubbed with brown sugar and Pineapple Head rub from DP. No pics sorry.  

The Ribeyes got a heavy coat of Kosher salt for about 2 hrs. 
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Then onto the mini @ 500° and flipped every 3 minutes till it reached 125IT.  
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With this being the first time for grass fed beef I'm still undecided if I will do it again or not. Taste was great but the texture seemed to be a little tough even at 5° or so below my norm. May need to try again just to be sure 

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Looks great Matt!  Sauce is beautiful!  
    Sandy Springs & Dawsonville Ga
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  • DMW
    DMW Posts: 13,836
    Looks great Matt, and not surprised that you noticed the difference in texture. I'm not a huge fan of grass fed only beef. Grain finished is my personal preference.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Well, it looks great!
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  • Bentgrass
    Bentgrass Posts: 443


    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    DMW said:
    Looks great Matt, and not surprised that you noticed the difference in texture. I'm not a huge fan of grass fed only beef. Grain finished is my personal preference.
    Glad to know I'm not the only one with this opinion.  Kinda reassures me I cooked it correctly.  Thank you for the comment.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,989
    The grub looks great brother. As far as the texture, due to the lower amount of marbling verses grain fed, it has to be somewhat tighter or tougher for lack of a better word when all other things are equal. I prefer the term tighter, however tougher is really not inaccurate either. At any rate, great job buddy. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Tinyfish
    Tinyfish Posts: 1,755
    From my side it looks tender.
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  • SciAggie
    SciAggie Posts: 6,481
    The food looks outstanding as usual. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Looks good to me. I prefer grass fed and then grain finished just to get that fat and marbling, but your steaks look great. 

    Little Rock, AR

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  • blind99
    blind99 Posts: 4,974
    nice!  if you're going to try more grass-fed stuff it's helpful to have a butcher who knows the product and can tell you what you're getting into as far as where the animal was raised, how old it was, etc.  thanks for posting!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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