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Grass Fed Beef - Page 5

post #61 of 75
1/26/10 at 2:53am
Quote:
Originally Posted by Manton View Post
- It tastes better (or at least different; I think I like it better).

+1 I definitely notice a difference. Although, there have been times when I didn't like the organic/free range/grass fed/whatever as well as more chemically treated stuff. Things like hot dogs, etc...

I also notice a big difference in the butter and milk that comes from local organic farm (which I buy at the farmer's market).

The butter is a very dark yellow and tastes / smells so much better when I cook with it. The milk (which I buy raw sometimes) is more flavorful and has a slightly different consistency as well.
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post #62 of 75
1/26/10 at 3:14am
Quote:
Originally Posted by Tck13 View Post
+1 I definitely notice a difference. Although, there have been times when I didn't like the organic/free range/grass fed/whatever as well as more chemically treated stuff. Things like hot dogs, etc... I also notice a big difference in the butter and milk that comes from local organic farm (which I buy at the farmer's market). The butter is a very dark yellow and tastes / smells so much better when I cook with it. The milk (which I buy raw sometimes) is more flavorful and has a slightly different consistency as well.
+ 1 on dairy.. when you can get unpasteurized cheeses, they are phenomenal. A long time ago, we had a butter thread... I'm still not completely sold on most of the ones I've tried. Land-o-lakes and Horizon are really not that bad. Vermont B&C is good, but not sure it's worth the cost/benefit ratio. When it comes to produce, I examine the fruit/vegetable before the growing method. Sometimes the organic stuff in WF is way worse than the conventionally grown in overall quality. For meats, I'm most picky about chicken, because it is the most "icky" when conventionally farmed... but the grass fed beef is really enjoyable, and what they sell in WF here is grown in Missouri which is pretty local.
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post #63 of 75
1/26/10 at 3:18am
Quote:
Originally Posted by Manton View Post
Whole Foods are not consistent around the country because they source from the best (or at least what their buyers consider the best) sources close to them....You just have to check your individual store to know.

Makes sense. At the one near me, I don't recall seeing any labels for "prime" beef -- which I'm sure they would advertise if they did have it -- although theirs is a cut above what I can find nearby without going to the Ferry Building. In doing a ribeye steak, I really couldn't tell the difference between their dry aged and their regular beef. YMMV of course.
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post #64 of 75
1/26/10 at 10:22am
I didn't realize grassfed beef was all that rare. The local Publix carries it FFS. I love it.
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post #65 of 75
1/26/10 at 4:24pm
Quote:
Originally Posted by ChicagoRon View Post
When it comes to produce, I examine the fruit/vegetable before the growing method. Sometimes the organic stuff in WF is way worse than the conventionally grown in overall quality.


i'm agreeing, but with a caveat -- the growing method is everything, but the growing ideology is not. good farming is the bottom line, no matter what you're talking about ... produce, butter, meat ... but good farming exists across ideological lines. some of my favorite farmers are organic, but many more of them are not. furthermore, when it comes to produce, many farmers that are organic, actually grow conventionally as well.
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post #66 of 75
10/6/10 at 11:31pm
I assume it is okay to grill grass fed beef the same way as prime corn-fed beef? Earlier in the thread someone mentioned that grass-fed beef dries out quicker.
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post #67 of 75
10/6/10 at 11:39pm
Quote:
Originally Posted by Xiaogou View Post
I assume it is okay to grill grass fed beef the same way as prime corn-fed beef? Earlier in the thread someone mentioned that grass-fed beef dries out quicker.
Almost all the beef we get where I live is grass fed beef .. and we just throw it on the BBQ like anything else. Not sure if that answers your question or not.
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post #68 of 75
10/7/10 at 10:09am
Grass-fed beef cooks more rapidly and can easily be dry or overcooked unless you make some modest adjustments in your preparation. The first is to adjust the cooking time. Grass-fed beef may take a 25 to 30 percent less time to cook. The second is to baste, marinade, or sauce to add moisture -- particularly if you prefer your meat at medium to well done. Third, if roasting, you may want to reduce the cooking temperature by 50 degrees.
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post #69 of 75
10/7/10 at 8:43pm
Just a thought, if it hasn't been mentioned in this thread already. Some people who prefer to eat pastured meats will often group buy a cow (or half a cow) with a local pasture farmer who will then get you the cuts you want in what form you want. It is sort of a 'everybody wins' type thing. I suppose we can do the same here on SF if the local members want. I love pastured meats, especially beef, chicken is pretty damn expensive around here though. On dairy, raw milk is great and I get it whenever I get the chance, it sours faster but pretty much won't go bad because of all of the probiotics, I recently bought a pound of raw milk white cheddar and it is so damn good, it makes a mean mac n cheese!
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post #70 of 75
11/26/10 at 11:34am
Thread Starter 
Some lovely grass fed beef at Whole Foods in White Plains. Picked up some for a dinner this weekend, when we start to get sick of leftover turkey.
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post #71 of 75
11/26/10 at 12:27pm
For some lucky enough to get it in NY and Miami, look for Uruguayan beef at shops that cater to South American clientele. La Estancia Argentina in south Florida is a good source, while there was a butcher shop in Corona, Queens, that stocked it. I would concur the dairy products are vey different from grass-fed dairy herds; its the reason Dulce de Leche tastes so differently in States versus SA.
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post #72 of 75
11/26/10 at 8:31pm
Quote:
Originally Posted by Manton View Post
Some lovely grass fed beef at Whole Foods in White Plains. Picked up some for a dinner this weekend, when we start to get sick of leftover turkey.

Is it aged? Wonder if it comes from this place http://www.newyorkbeef.com/default.asp

BTW, here is how my filet roast came out, don't mind my ghetto roasting pan. Browned it in a bit of butter and bacon fat, did a kind of gremolata without garlic as the roast had garlic already and it was a big hit.



Quote:
Originally Posted by em36 View Post
For some lucky enough to get it in NY and Miami, look for Uruguayan beef at shops that cater to South American clientele. La Estancia Argentina in south Florida is a good source, while there was a butcher shop in Corona, Queens, that stocked it. I would concur the dairy products are vey different from grass-fed dairy herds; its the reason Dulce de Leche tastes so differently in States versus SA.

Do you mean Argentinian beef?
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post #73 of 75
11/26/10 at 9:52pm
No, Uruguayan. Argentina has a record of FMD (Foot-and-Mouth Disease) outbreaks near the northern border. It complicates exporting to the US. Uruguay also had this in like 03, but overcame it immediately.
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post #74 of 75
11/26/10 at 9:57pm
I've had some great beef in Uruguay.

Whole Foods here is stocking some really good grass fed cow from VT. I still really like good, corn fed beef from the Midwest, though.
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post #75 of 75
11/27/10 at 3:37am
Quote:
Originally Posted by edmorel View Post
I



Lookin good. Damn good.
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