I raise cattle on prime grass/pasture, stopped adding corn 10 years back, It's off the charts flavor, I even have one stake a day no ketchup, so good, carnivore diet changed my life, feel great, so clean, the cattle are calmer on grass, you can pet all the bulls/ cows /Hereford amazing animal.
omega 3 is in grass which the cows eat and omega 3 is higher in the fat of grass fed beef. grains have more omega 6 essential fatty acids, which when overconsumed are more inflammatory
I had friends who went to Argentina for summer school. They borrowed a ton of money to go, not realizing how cheap it was to eat and do other things compared to here. They all said they had the best steaks they had ever eaten, along with quality wines, and it never cost them more than $8 at dinner.
Lol, you should try Worcestershire steak it's very good, just get a 5 lb thing of ground beef and a bottle of Worcestershire sauce and make steak size patties and shape them really good and have the temperature on the stove set at medium with a cover and pour a good amount of Worcestershire sauce on them and let it cook till medium done and keep splashing Worcestershire sauce on them and flipping the steaks over back and forth every few minutes and you'll basically end up using the whole bottle of Worcestershire sauce and the steak is done and it's very tender with a good flavor and is good with grilled onions and scallop potatoes on the side
Joe, you all left out one crucial point comparing grass fed to grain fed: nutritional profile. Grass fed has almost as much Omega 3 as Wild Salmon much more than corn fed.
A well adapted to pasture herd will produce a nice marbled beef, grassfed beef is considered so low fat because they prioritize fast growing on corn and soy, if you breed for a cow that thrives on a natural pasture you can obtain grass fed marbled beef, it takes time and work to undo the damage we have done.
The biggest concern with corn fed is that most of the corn is GMO. Grass (turf) is generally not GMO. Also be mindful of pesticides used in modern farming.
Alberta beef is considered among the best in world and is my personal favorite. Alberta beef is grass fed for the majority and finished on Alberta barley with a little wheat. It gives it the good iron meaty flavour, keeps it incredibly tender, good marbling, natural. Everything you want in a steak.
Absolutely correct! Grass-fed/finished beef is so much more healthier. Higher in Omega 3's and minerals, which is terribly lacking in the American diet. You need to age it to achieve tenderness and flavor. It doesn't need to be 45 days. 20-30 days is satisfactory
It’s not that much healthier. Most beef is raised on pastures and fed grass or hay until it’s time to fatten them up and get that marbling at the end, which they are put on grains.
@@krissy789 The grains increase the Omega 6 levels (which is the bad one), thereby undoing all of that work of grass-feeding for the life of the cow. It is absolutely healthier to have it purely grass fed & finished. Joel Salatin does a great job explaining this too.
I worked on a Quarter Horse ranch growing up and my family would buy a steer every year at auction and we'd raise it ourselves primarily on grass and the 1st time I had a steak after butchering it I almost got sick. The meat was SO rich and different from what I had been raised on from the grocery store it was like an entirely different animal. (Probably didn't help that the steak was bigger than my head...lol...and cooked on an open flame over a campfire!) Chickens my ex-in-laws used to raise were the same. Completely free-range and fed very, very well. They were absolutely delicious. They'd raise 100 every year and we'd buy at least 25 for ourselves. Miss the chickens more than the ex or her family!
I cook shank cuts an turn the marrow into a sauce with garlic and butter, drissled back over the steak. Cheap cut 2 to 4 dollars a pound. Cooked right its better than
We grew up eating venison so for me, I really like the grass fed. More meaty. A heavily marbled steak is good but I don't mind a little more firm of a texture for a more robust flavor. I do think you could give them some oats or some other grain that doesn't screw up their stomachs and kind of get the best of both worlds. little more fat and richness while still maintaining the flavorful meatiness. Ground grass fed at like 85%-90% makes one hell of a medium / medium rare burger.
My cousin has a ranch in southern Or literally free range, he won't eat steak from his own ranch, he just dosent care for the flavor. Its all grass-fed. I told him this year lets bring one into a fenced field, so we can grain feed it for a couple of months.
Maybe he has the wrong grass. The grass type effects the flavor. I heard that fescue makes the meat taste horrible. The Bearded Butchers mentioned that in a video comparing grass finished to corn finished.
I definitely like the taste of corn finished beef better. "Corn fed" is a kind of dumb term because the majority of their diet is not corn, except for a fattening period at the end. I don't like the minerally taste of "grass fed". Grass fed loses the unpleasant flavor when you slow cook/ braise it like a pot roast
Thank you Matthew for your comment. People shouldn’t be educating themselves just on JRE. I enjoy the podcast but enjoy only 50% of the guests. Do these guys work in agriculture. Did they study some form of agricultural field in college?
Depends on the day and what you want. You might have a wine and side dishes that compliment grass fed, making it more enjoyable. Musnroom and terrior flavors have subtle complexities that potato and grilled veg side dishes don't usually achieve
I want in on a highland grassfed with a buddy. I found it earthy or gamey or irony in the beginning. My bud suggested to start with the burger in meals, like sauces and or stir fry etc. It took my girlfriend and I a good 5 months (with more hosted bbq's than normal) to get through that bunch of meat. About 3 weeks in, I didn't taste the iron. I tasted flavor! Mad flavor! This became even more apparent when we ran out and had to go back to grocery store beef. The more frequent hosting bbq's were because we wanted our friends to try this awesome meat. It is to this day, the best meat (oohh the t-bone) I have ever had. It was really cool too because we might have ended up paying a lot for our burger, but boy did we save on the fine cuts.
Only if it's grass fed and the grass was 100% organic and the water it drank is non fluoride And the grass was Not fed w/ synthetic sunlight, THEN it's considered clean... 🤣🤣🤣🤣
Grain finished beef is better .. hands down . I grew up on a beef farm .. even the deer in the state I live in (Minnesota) has better tasting venison in the farm part of the state in which they eat lots of corn and soy. The grass fed craze is an example conspicuous consumption and mass placebo effect. They may be healthier to consume but they don't taste better .
@@overson15 grain fed tastes the best for sure, but the grass fed thing is not just about health but a sustainability thing as well. i dont really care but i respect that some care about sustainability. i usually eat my steaks grain fed cus grass fed steaks suck. while i eat my ground beef and goat meat grass fed as I braise/stew my goat meat anyway and dont want to contribute to shitty farming practices if i dont have too, the healthier aspect is just a plus.
The answer is both . All cows are “ grass” fed . Some are then fed a supplemented grain diet a short time before slaughter to increase fat content . Crazy wagyu or cobie are very young and have restricted movement and increased grain diets . A cow is designed to digest grass , not grain . If you fed a cow only corn it would die a painful death in a very short time .
Prime Beef is Prime Beef. Maybe slightly different flavors. They left out a few steps. (I grew up on a farm, 600 head - grass fed Spring, Summer and Fall, silage fed in winter - no real way around it but still "free range"). Many cattle are raised on farms like ours was but then sold at market. Sometimes to the slaughterhouses but sometimes to people that fattened them up and sold them for more profit in more confined areas, corn and other grains). Their meat sells higher, and is probably better tasting (higher fat content - sounds bad but look at Wagyu and it is highest of all). It wasn't something you can control as a small farmer. Free range is the only realistic path for the little guy. In the US we have three grades, Prime is the best, but most expensive.
The most distinctive difference is the vitamin content in grass fed vs grain fed. Much more vitamin ADEK (fat soluble vitamins) and omega 3 in grass fed🤦♂️. Wish they discussed this a little.
I run a business in Australia with my partner called Otway Beef, we only sell direct to the consumer and all of our cattle are 100% Organic, Grass-fed & finished, GMO, & Jab Free. its some of the cleanest protein I have come across and I do a fair bit of research on the topic. I wont say its the most marbled beef I've had but the flavour and quality is unmatched to anything I've had in any high end restaurants and im a foodie at heart so when we eat out we go for top end restaurants. being a breeder and producer of grass-fed i can honestly say our meat is superior to the competition. i got into this because i grew up in the city and i had never had meat like this before and now being 5 years into the industry i still havent had beef like what we produce on our farm. We are not the only people supplying meat like this in the world so if you do come across it, purchased directly from the farmer or a close re-seller it is defiantly worth the premium you might think is on the product. im based in South West Victoria, Australia and we have some of the highest / most consistent rainfall in the country so for grass fed beef our climate is perfect. if your reading this from Victoria give us a go ! Otwaybeef.com.au
i've had both and would definitely take grass fed any day. the best i've ever had was beef that had come from animals that had never known anything but free, hilly ranges and wild grass
That's my argument too. I don't understand how someone could eat the beef of a cow that hasn't seen the outside and only been fed grain that they aren't meant to eat.
@steak.66 Yes they are meant to eat it. Cattle love grains. Btw cattle that exist today was never wild. There is no wild cattle, Buffalo yes. These are domesticated breeds.
The problem is not if grain fed beef makes better all around finish product, the problem is beef is not meant to eat grain only and the animal gets sick and has to be injected with all sorts antibiotics, that why grain fed beef is wrong....this conversation is totally missing the point, useless info......
Actually, health concerned doctors will point out that cattle meat of the grass-fed type is more nutrient dense than that from stable raised ones. So which would you think would be better for your health?
I never got the hype about dry aged beef, it's stupid expensive and in my opinion doesn't make that big of a difference in flavor/TENDERNESS in comparison to how much more expensive it is.
True.I love markdown steaks as long as their not discolored or smelly.50% off and better imo than super fresh bloody steaks that have too much iron taste.
I lived in Australia for over a decade most of their beef was grass-fed it taste like shit corn fed beef is way better it's not just a tenderness the marbling of fat is way better these chefs just feel that grass-fed is better and nothing more. The best beef in the world is generally in Japan and is beautifully marbled not grass-fed
Jay Zandegiacomo I have even seen documentaries where they give the cows beer in Japan to keep them relaxed and having a high appetite to eat more and fatten up.. I have also saw they play classical music some days to relax the cows.. it’s crazy the extent they go to make this beef..who knows if it actually works but it’s for sure interesting
Yeah guys, it's not supposed to be what you like, it's what they like. Maybe you should offer both options, instead of trying to tell somebody they really shouldn't trust their own mouth and taste buds. I at least hope you are not as snarky to your customers.
Exactly, they sound like beef snobs who know tenderness and marbling is good stuff, but just want to hype the more expensive less accessible stuff for, reasons.
We used to feed out our steers for 30 days. It was a good balance. Really good flavor and added about 100 pounds. Most feed lots do 3 to 4 months. Grain fed isn't what most people think. You can free range cattle and give them a pound of grain at dusk every day. or you could feed 5 pounds of grain a day for 30 days. People seem to think its one or the other without any variation in between.
Cows aren't used for steaks. Cows are used for birthing and milking until about 5 years old, at which time they are too old to be used for anything but pet food and hot dogs. Steers are used for quality beef. All CATTLE are grass fed until they reach the feed lot, when they are fed grain.
The way my local butcher does it is grass fed but finished with either corn or grain they’re very well taken care of and the meat is always a vibrant dark red with beautiful marbling and a flavour that’ll make your knees give out 😋
We raised our beef on grass for Sumer and a mix of silage,chopped corn, and chopped hay, we mixed in large mixer trucks,with oats and protein mixed in for winter feed, then back to grass pasture for Sumer, then to sale barn in fall
1:11 in my opinion I prefer grass fed steak, simply because when you’re eating it it tastes more beefy, and when I eat it I don’t feel the bloated feeling I get after eating a grain fed steak
Grass fed beef gets absurdly expensive real fast if your eating beef daily. By me you can be looking at $17 to $20 a pound easy. Meanwhile corn fed is half the price or even cheaper than that. I picked up 10z strip steak for 20 bucks. Prices are insane.
Grass (pastured) till 15-30 days before butcher then cake and hay. Cow cake has no frosting, it’s a blend of grains Hays, molasses. Best of both worlds it’s legit.
Not a lot. Grain-fed cows literally can't survive on their diet. This is why "non-organic" meat came into existence. They simply can't survive on majority grains, and need antibiotics if not even more. They otherwise die/suffer due to things like acidosis. And grass-fed does have significantly better nutrition, e.g. better omega 3:6 ratio and better fat soluble vitamin content. These might sound like little quirks but they really matter, especially in the long run. All of this on top of the fact that it just makes sense for the animal effectively living a wild life on a pasture with little human interference to be healthier than the domesticated one that is looked after as expediently as possible.
@Thanoseph 1 - a lot 2 - a lot 3 - a lot I am all for sourcing locally if possible and ethical farming; Grass fed is healthier and, in some preparations, better tasting. But if I want short ribs or a ribeye, I want the fat you get in grain fed cows. Kobe beef, which is considered the pinnacle of beef is raised on feed, not grass. The old adage is true: Fat = flavor.
I'm 100% a fan of corn fed beef and can't stand grass fed, but that's because I grew up on corn feed beef from my grandfather's farm. Frankly marbling has always been considered better because it DOES taste better. Just consider japanese kobe beef.
@@TheEnFamous 6'1 and Egyptian/Irish. Not too tall, not short. Not too pale, but swarthy enough for light bronze skin and fair features. Cheers from Tennessee!
For me its not about the taste. Its about the impact it has. You can have organic grassfed beef which is carbon neutral as exemplified by the white oak pasture's model. While grain feed industrial beef is very carbon positive. However, you can have some amount of production for industral beef which uses products that would go to waste in farming like the hulls, leaves or stalks of plants, overal reducing the emissions from the farming sector by recycling its waste.
Im a country boy from Canada and the best way to raise a beef of pig for meat is pasture feed your animals and then before your butcher finish feed your animals in a clean enclosure with corn, oats and flax meals { grain meals are just grains that have been milled to a finer texture and is easier to digest for the animal}. This will fatten and flavor your meat the best and remove any wild weed taste they may have eaten. for cattle, there are certain weeds that will impart a very wild taste {milk weed is one }. Now to protect your investment and end product don`t ever send or bring your animal to any butcher shop, make them come to you as there are mobile butchers and then you can inspect how clean the butcher and his equipment is and way to many butcher shops steal a % of your meat and some just don`t care and will mix your meat up with someone else`s meat. This is why some time`s people think they feed their animals wrong or the extra expense and work they did to finish feed the animals was a waste when the loss all came from a bad or dishonest butcher.
Grass fed. Grass finished. Grains are horrible for you. Producers use grains to bulk up a cow. Its all about money. Make them fat. Just like what it does to you.
Corn fed will always have the same result in quality. Grass finnished beef can be tough as leather or have perfect marbling and tenderness. Grass finishing is an art and requires the right pasture mix, the right grazing method (there are lots) the right size of cow (industry has bred cows for corn finishing so they are now too big to finish on grass alone), and the right amount of time to allow an animal to finish on grass. Bottom line is: grass finnished can be as tender and juicy with better flavor than corn finished. And grass finnished will be far far heathier for the human eating the meat and as much environment destroying 🌽
That just sounded like your defending high effort/low reward by saying because the work is harder, it’s higher quality. And do you REALLY think we care about being healthy if we want the fattier, higher marbling meat.
Grass fed for life. Finished last 60-90 days on grains. Not corn. Corn is only for fat content. No nutrients for the cow. The other part is putting a cow in a pen to keep them from running. When a cow runs it pumps adrenaline into its body. Which is where you get gamey flavor.
I prefer wild game meat: deer, caribou, antelope, moose, etc... No antibiotics, no growth hormones (BST), no chemicals, no mistreatment of stressed out animals, no forced reproduction, and no BS!!!
but what kind of grass fed beef? Plain grass? Wild grass? (weeds, random bushes and leaves) Or quality grass? (mix of grass, lili flowers, clovers and barley)
"I like to serve beef that comes from very close to my restaurant." Spare is the carbon foot-print argument. There are no cows being raised is the parking garage next to your restaurant.
