Marbled Meat

Ronney · #1 09/13/10, 06:11 AM

Given the interest in grass fed beef, and to answer a question that Agman asked a long time ago and I never got around to answering (sorry

), I thought I would post a couple of photos for your comments.

The first picture is of a piece of rump steak:
Marbled Meat - Cattle

The following is of sirloin:
Marbled Meat - Cattle

When you've all done commenting I'll tell what the animal was and how he was reared.

Cheers,
Ronnie

francismilker · #2 09/13/10, 06:31 AM

Ronney,
I have no comment or sceptiscism to share..............Only to ask: When will supper be ready?

Ronney · #3 09/13/10, 06:56 AM

Aww, your not playing the game! But how about 8.00pm Saturday. You bring the wine

Callieslamb · #4 09/13/10, 07:05 AM

SO, you're telling us this is what we want our meat to look like? I think it needs a bit more time on the grill! Looks very tasty.

Cheryl aka JM · #5 09/13/10, 07:37 AM

I'm going to guess grass fed cross Holstein/Jersey steer about 17 months old......

Because I have a couple cross dairy steers on grass about 17 months old I want to make an apt at the butcher for and those steaks look yummy!! I'm going to post pics of my potential steaks on the hoof later today. I sure hope I guessed right about yours! LOL!

FEF · #6 09/13/10, 10:16 AM

Let us know how they eat. In spite of your title, there doesn't look like a lot of marbling there. Seam fat, yes, but to my eye, not many of those little flecks of fat scattered throughout the meat. That's what some people want. Personally, I like grain fed, marbled beef. But I'm glad there are people producing for those who prefer grassfed/leaner beef.

francismilker · #7 09/13/10, 11:11 AM

OK Ronney. You win!

My guess is Freshian/galloway cross about 12 months old on grass alone.

**gone-a-milkin** · #8 09/13/10, 04:03 PM

Here is a neat pic 3 very different sirloin steaks.

http://www.savenorsmarket.com/online...&products_id=4

springvalley · #9 09/13/10, 04:22 PM

Ronney, my guess is angus/jersey cross, some grain mostly grass. >Thanks Marc

CrashTestRanch · #10 09/13/10, 04:24 PM

when's DINNER, got beer, will travel

CrashTestRanch · #11 09/13/10, 04:27 PM

is this a Murray GreyXAngus?

Ronney · #12 09/15/10, 08:42 AM

Callieslamb, no I'm not telling you that this is what your meat should look like. What you eat is entirely up to you. The point of the thread was to show what 100% grass fed meat can look like.

Cheryl got it right apart from the age. This was from a 2 year old Jersey/Friesian steer that had been 100% grass fed apart from calf meal until he was 3 months old. From then on he was out on pasture with some hay over the winter. No grain at all.

Gone-a-milkin, thanks for that link. There is no way I would eat the steak to the left, to my mind that is just fat saturated meat with more fat than meat. The steak to the right was too much on the lean side, the middle one is closer to what we would call acceptable.

FEF, he ate very well. Tender without being soft. This is what we call marbled, too much more fat than this on an animal is not acceptable and had I sent this animal to the works I would have got top dollar for him. Had he been a beef breed he may well have had more marbleing but in reality the only difference would have been that he would have grown out more quickly without necessarily having put on more fat.

To the rest of you, when you can scrabble the air fare together and find somebody to feed the stock and dogs for several weeks, it's dinner at my place. Not entirely joking, we have a flat downstairs begging for somebody to stay in it so accommodation isn't a problem.

Cheers,
Ronnie

Cheryl aka JM · #13 09/15/10, 09:20 AM

Woo Hoo! I was close! I'd still like to put a little grain on my steers because I'm afraid we won't like the leaner healthier meat as much....but since both my lower pastures are dead right now I can't really figure out a way to grain those two steers without being killed by the hiefers and the goats when I try! So~ all grass is sounding like the plan!

bruce2288 · #14 09/15/10, 09:31 AM

Ronney, Where in NZ are you? I taught school near wellington for 2 years and spent a lot of time in the bush all over. Truly lovely country.

Ronney · #15 09/16/10, 06:06 AM

Hi Bruce,
The opposite end of the island to where you were teaching - the Far North, Kaitaia to be almost exact but that is our nearest township. We actually live 20kms by road east of Kaitaia. Did you ever get up this far?

Cheers,
Ronnie

bruce2288 · #16 09/16/10, 12:02 PM

Ronnie, I only took a bus tour up to the north from Auckland just before I left. 90 mile beach and to the tip. I spent most of my off time south of taupo and on the south island. I would love to get back some day.

Creamers · #17 09/16/10, 02:37 PM

Quote:

we have a flat downstairs begging for somebody to stay in it so accommodation isn't a problem.

Wonder what I can book a flight for? hmmm - haa haa

CrashTestRanch · #18 09/16/10, 02:40 PM

Quote:

Originally Posted by Creamers

Wonder what I can book a flight for? hmmm - haa haa

already checked flight costs from my area to Auckland,

$1600 30 day roundtrip packed like a sardine 16+ hours
$10,000 for business class in comfort 16+ hours ...

Onthebit · #19 09/16/10, 03:12 PM

Here is some grass fed/ finished Dexter beef that we have been eating. 24 months old and NEVER had grain.

Marbled Meat - Cattle

Onthebit · #20 09/16/10, 03:14 PM

Quote:

Originally Posted by gone-a-milkin

Here is a neat pic 3 very different sirloin steaks.

http://www.savenorsmarket.com/online...&products_id=4

That Kobe beef looks good but when I raised a milk veal I was mad at the amt. of milk I had to feed her.....I would be REALLY mad feeding away all that beer!