Grass fed Holstein for beef?

[Wayne02]

18-24 month old Holstein. 'Price' is well beyond excellent. Just coming off pasture. 100% grass fed.

So the price is right, but what about the quality? Do people use Holstein for beef?

Would it be any good for roasts and steaks?

Does this kind of beef need special attention in terms of the types of cuts and wrapping that may make it better quality?

Does this kind of beef require different cooking methods?

Thanks

[uncle Will in In.]

Holstien steers make up a very large portion of the beef sold by retailers. Most people would not be able to tell it from one of the beef breeds. Yours won't have as much fat as the corn feed beef, but you probably don't want that fat anyway. The slaughter house that butchers your steer will discus the different ways they can cut it up for you. Lots of hamburger makes good use of any parts that might be kinda chewy. <>Unk

[Curtis B]

From what I have read you will never be able to tell the difference. I have two now that are growing to fill my freezer next year. I need to find the article, but if I remember right holstein ranked fourth in blind taste tests. I think it went

1. Dexter
2. Brangus
3. Angus
4. Holstein

This isn't the one I read, but was interesting
http://http://www.slate.com/id/2152674/

[doc623]

Is this a steer?

[billooo2]

I am not an expert on this, but I as I understand it, some breeds, like "lowline Angus," will "finish" on grass, which means that they will actually develop marbling in the meat on just grass. As I understand it, the marbling is what makes the meat tender and more flavorful.
By the way, I had steaks from a 5 year old Dexter bull that were excellent. It definitely was not "typical" of steaks from a bull.
The flavor from a grass-fed Holstein should be fine, but perhaps not as good as from a breed that has a history of "finishing" on grass. But I don't think that most beef that is in the supermarkets these days is anywhere near the quality and flavor that beef used to be when I was growing up.

[Ken Scharabok]

As a general rule grass fed & finished beef doesn't have the marbling in it which make for grilling (fast cooking) beef. Needs slow cooking or it will turn into 'leather'. Wonderful though for lean roast, crock pots and lean hamburger.

Some folks like to final finish for 60-90 days on grain.

I've heard there are feedlots in CA which feed out nothing but Holstein steers. A very high percentage of them come in at least choice-grade (next to prime).

However, there seems to be as much difference between individual animals within a breed as between breeds.

Guy I know bought a steer from someone else I know. They have tried to cook it every way imaginable and it is still tough.

[Wayne02]

Originally Posted by doc623

Is this a steer?

Yes it is.

[haypoint]

The taste of a grass fed Holstein will be about the same as the taste of a grass fed beef breed.

Have you actually ever eaten beef from a totally grass fed steer?

Some claim to like it. I think it is an aquired taste, like venison or goat.

I don't know your situation, but if I could, I'd get him on corn for as long as I could stand it, before sending him to the knocker.

[Wayne02]

Originally Posted by haypoint

Have you actually ever eaten beef from a totally grass fed steer?

Some claim to like it. I think it is an aquired taste, like venison or goat.

Yes I have and I wish it had more fat in it for flavor, but given our situation at present, finishing them on grain is just not feasible. So it is either do the grass fed Holstein for the cost of cut and wrap or pay full market price for a grain fed Angus type beef.

Everybody around here seems to have gone to all grass fed only, and when I ask local suppliers about grain fed or partially grain fed they all tell me that I'm a neanderthal and the market only wants 100% grass fed, 'organic', healthy, miracle-cure beef.

Although it may be that my cooking methods were not good for lean meat like this as I tend to cook the meat until medium well or well done. I don't know if that makes any difference or not.

[Cindy in PA]

I have been getting grass fed beef for 7 years and never had tough meat. The hamburger is so much better than the stuff in the store. I panic when I start to run low, as buying hamburger in the grocery store is disgusting. I prefer to know where my beef comes from.

[Homesteadwi5]

All the beef we raise are dairy bred steers,usually jersey's but have had a few holstiens too.We fed next to no grain,the fat isn't there but they were still good eating.

[haypoint]

"and when I ask local suppliers about grain fed or partially grain fed they all tell me that I'm a neanderthal and the market only wants 100% grass fed, 'organic', healthy, miracle-cure beef."

Oh, so not true. There is a tiny market for grass fed beef, but the market, that is the average consumer, buys grain fed beef because that's what they prefer to eat.

Feel free to eat grass fed beef. It is healthier because of the lower fat. If you trim and drain off the fat of grain fed beef, your health benifits are simular.

Compairing home raised anything to store bought isn't really fair. I have a freezer full of Angus that had grain for the final 6 weeks of his life. The hamburger is so much better than store bought. Not much fat either.

If I had a chance for a freezer of grass fed holstein instead of supermarket beef, I'd have the holstein.

Many years ago, I shot a deer and then shot a second one on my wife's license. A neighbor hit a deer with his car, only damaging the ribs on one side. We ate nothing but venison for many weeks. We became accustomed to the taste. When we bought some steaks for a dinner with friends, it tasted bad to us, we just weren't used to the beef taste. So, if the lack of marbling makes it tough or the meat has a bit of a "wild" taste, you'll adjust after just a few weeks.

[Rita]

Whenever possible we let our dairy steers hang for three weeks and I would say we never have any tough meat. The aging makes all the difference.

[gone-a-milkin]

Originally Posted by Rita

Whenever possible we let our dairy steers hang for three weeks and I would say we never have any tough meat. The aging makes all the difference.

ditto this.

Age it properly and dont cook it to 'death' and it will be great! I would way rather eat the animal you describe than anything store bought.

[texican]

Originally Posted by Wayne02

Yes I have and I wish it had more fat in it for flavor, but given our situation at present, finishing them on grain is just not feasible. So it is either do the grass fed Holstein for the cost of cut and wrap or pay full market price for a grain fed Angus type beef.

Everybody around here seems to have gone to all grass fed only, and when I ask local suppliers about grain fed or partially grain fed they all tell me that I'm a neanderthal and the market only wants 100% grass fed, 'organic', healthy, miracle-cure beef.

Although it may be that my cooking methods were not good for lean meat like this as I tend to cook the meat until medium well or well done. I don't know if that makes any difference or not.

I think the only ones that want 100% grass fed, yada yada yada are vegetarians that are trying to eat some meat without having a mental relapse.

All cattle are grass fed for most of their lives. It's the last couple of months in a feedlot, getting marbled, that makes the meat edible.

You definitely have to cook grass fed meat the same way you'd do venison... putting grass fed on the grill is a shoe-leather lover's delight.

I have eaten grass fed beef (because the cow was given to me)... it's the only way I'd eat grass fed. I should have made jerky out of the entire cow... wouldn't have taken much 'processing' as it was jerky tough to begin with....

[Trisha in WA]

Remember Wayne is in WA...folks here really do want grass fed beef.
Wayne, I have raised a few Holstiens this year but only to 6-7 months old, then we butcher for rose veal or baby beef. I have fed only grass and alfalfa. No grain. One I aged a week and it is fork tender even if you fry the steak in a pan (which to me always makes a tough steak). Another, I didn't age at all and it is pretty tough and doesn't taste as good. These 2 were raised together and ate the exact same food. So, age your beef...and remember mine are very young, so age yours longer. I think you will be pretty happy with what you get...especially for the price.
Trisha

[Beeman]

Meat yield comparison for live weight would be more of a concern.

[poppy]

Originally Posted by Beeman

Meat yield comparison for live weight would be more of a concern.

Normally I would agree, but it sounds like he can get the Holstein cheap enough that would not be a concern. I know 2 people who run Holsteins as dairy cows but they both raise Herefords or Angus for their own meat. Quality of meat can vary widely between animals of the same breed on the same diet. I have had Holstein meat that was good and some that was pretty hard to chew. I'd go for it if it was cheap enough but keep in mind that you may not get great quality steaks. Still, it would make good beef for other uses.

[Wayne02]

I will talk with the butcher about this as well but was wondering if you guys had any experience/input as to the thickness of the steaks? If you have really lean beef do you want thinner or thicker cuts, or does it matter?

What about 'cube steak' is that an option with lean beef?

How does one best cook lean steak? I see comments about not pan frying and not grilling them, so what is left? Broil in the oven?

[poppy]

Originally Posted by Wayne02

I will talk with the butcher about this as well but was wondering if you guys had any experience/input as to the thickness of the steaks? If you have really lean beef do you want thinner or thicker cuts, or does it matter?

What about 'cube steak' is that an option with lean beef?

How does one best cook lean steak? I see comments about not pan frying and not grilling them, so what is left? Broil in the oven?

As with most beef, the more well done you like them, the tougher they will be. I eat mine rare or medium rare and I rarely get a tough steak. My son cooked a whole beef loin the other day on the grill and had us over. I had a slice at least one inch thick medium rare that I could cut with a fork very easily and it about melted in your mouth. My wife and DIL had him cut theirs about 1/2 inch thick and then cook it a couple more minutes to get it well done. They complained they couldn't hardly chew it.