Grass fed cattle?

MayLOC · #21 09/06/10, 12:13 AM

to the original poster... in my book that wouldn't qualify. I agree grass-fed I would expect to be out grazing in a pasture 24/7.

but like a lot of things... grass-fed is a very broad overused term.

grass-fed must now be grass-finished, because everything is "grass-fed" and many ranches use that term boldly and then in fine print state grain finished. It is confusing to customers.

And to those who don't like the taste of grass-fed. Just wondering have you tried more than one ranch? Because all grass isn't the same. We have had a lot of customers comment that they used to only eat grass-fed because of the health benefits, and just dealt with the lesser quality beef, but that ours is much better and they loved the taste.

I just think genetics and type and quality of grass play a huge role in finish and taste.

And most of the beef we take to the processor is 18-20 months old and weighs 1000-1100 lbs.

haypoint · #22 09/07/10, 07:33 AM

I believe bananas are actually in the orchid family. Bamboo is a grass.
Corn is a grain. If he were feeding corn stalks without the ears, I’d still call that grass fed. But it is the corn kernels that give the beef the delicious taste and tenderness that the population demands.
Most people prefer venison with some cheap (fatty) beef hamburger added.
On the other thread about grass fed beef, there are photos of fat cattle on lush pasture. I think most people don’t have access to such ample lush fields. It is likely those fat cows would have the marbling that is desired, but still have that “gamey” flavor that grass-fed advocates have learned to enjoy.
A long time ago, I ate nothing but ground venison for many months. The first beef hamburger tasted strange. People do get used to the flavor of whatever they are eating. Just I don’t know how to get people to pay a premium for meat they have to “get a taste for”.

ErinP · #23 09/07/10, 08:43 AM

Quote:

Just I don’t know how to get people to pay a premium for meat they have to “get a taste for”.

It's healthier.

We lived on a buffalo ranch for several years when the kids were really little. Like many ranches, they kept the employees freezers full of meat, but of course it was buffalo.
It took some getting used to, but I got to the point where the grease that would cook out of beef literally turned my stomach. I had gotten to where I preferred buffalo.
I've since regressed.

I wish we still had easy access to buffalo.

bruce2288 · #24 09/07/10, 10:05 AM

My brother and sister-in law mainly ate game deer, elk, moose and antelope in the early years of there marriage. They were given some beef one year and when cooking hamburgers, four year old daughter walked in the kitchen and asked "What stinks?"

**Terri** · #25 09/07/10, 10:52 AM

I used to buy grass fed beef in Iowa, and it tasted just like beef.

It was very lean, and so they killed them a bit younger so they were tender. It ended up being just like beef.

agmantoo · #26 09/07/10, 11:38 AM

haypoint

Bananas are a member of the grass family, like wheat, rye and barley.

MayLOC · #27 09/07/10, 03:24 PM

With all due respect, I do think that the way you cook the meat plays a big role in the end outcome.

The difference comes in when folks smash the juices out of their burgers on the grill, overcook their roasts in the oven and salt and grill their steaks to death.

I know that two people can cook the exact same beef and come out with two totally different tasting results. Don't you think? I have seen in done a thousand times. I just won't say where....

I have eaten their grass-fed cooking results and I have eaten their grain fed cooking results, and I can't say one is better than another.

So if you start off with good grass-finished beef that came from good genetics, was on good quality and plentiful grass and processed at a young age at the right time of year ...and you combine that with somebody that can cook it well.... I think it is a win win situation and I think you would have a hard time finding somebody dissapointed with the end result.

And that is not a selling gimick. I really believe that. I also think if the above ideal conditions are met, you just don't need to add in any grain.

haypoint · #28 09/07/10, 05:48 PM

yup, I can hear the feedlots going ot of business now.......grain isn't needed any more.
I've heard of people that can cook bear and make it tasty, I'm just sayin'.

MayLOC · #29 09/07/10, 06:48 PM

Oh, I don't think feed lots will ever go out of business.

In my previous post, I said that I really don't think grain is beneficial if the situation is totally ideal (with the conditions I mentioned).

The conditions are usually not ideal in many of the cattle in feedlots today. And I am well aware of this and I know the place that feedlots have.

There are also a lot of beef that meet all the ideal situations that end in the feed lot. But finishing them off on grain is fast and time is money.

We sell 'some' grass fed only beef, but we sell the majority of our beef as calves in the fall and I know the road they travel. I also know the road of the cull cows we have every year.

But I advocate for grass-fed only for many reasons. And I did that even before we offered it for sale to anybody.

And I am sure that some folks can probably make bear much tastier than other folks.

anyhow.