Grass Feed Beef Any/All info would be great!

[missyann100]

My first grass feed beef will be slaughtered Aug 30. Its been on pasture. Right now for 2 weeks before slaughter it's being feed alfalfa due to the amount of onion we have in the fields here. So I am told.

What have others done for finishing?

I read through the beef freezing thread. Someone posted something about because it is grass feed it should be cooled slower? Any thoughts?

Cutting him up? Any preferences because its grass feed?

I am planning on making bacon out of the brisket. Any thoughts?

Thanks for all your knowledge!

[southerngurl]

We didn't do anything different with ours that was grass fed, he was excellent btw. We always make sure they age it real good.

Brisket makes excellent bacon.

[lonelyfarmgirl]

No finishing necessary. Let him hang 2 weeks, cut him how you want. Grass is a natural tenderizer.

[BlackWillowFarm]

We just butchered our grass fed Jersey steer. He got a tiny bit of grain once in awhile but not enough to make a difference in how he finished out. It's really, really good beef!

It's the second Jersey we've put in the freezer. First one was done in winter and was eating alfalfa hay and about 6 pounds of grain a day. Excellent beef too.

Comparing them, I like the grass fed better.

[Ronney]

Well, there you are Missy. I live in a country where everything is grass fed and little, if anything, is finished on anything but grass. There is no need to cut it up any different to anything else and hanging for a good week to 14 days is a good idea.

Your not going to get bacon out of the brisket, your going to get corned brisket. The only thing bacon comes from is pigs but I guess you can have it brined and sliced and treat it as bacon. I have mine rolled and corned or put into mince.

Cheers,
Ronnie