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beef: grain fed versus grass fed - Page 4

post #46 of 50
7/9/08 at 10:48am
Quote:
Originally Posted by juuceman View Post
We associate fat with flavor, as opposed to the texture and flavor of grass fed beef. People who love filet are less likely to be into grass fed beef, while those who prefer ribeye, strips, etc., are more likely to be into grass fed beef.

I assume you meant vice versa here, as it would only make sense that those who liked low marble grain fed beef would find the transition to grass easier.
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post #47 of 50
7/9/08 at 10:51am
Quote:
Originally Posted by HORNS View Post
I was in Mendoza late February/early March this year and had lots of beef. There's a few confounding variables: they WAY overcook their meat and the cuts are different. I finally got a ribeye that left me disappointed. It also seemed like they couldn't even comprehend how to cook a steak rare as well.

That's interesting. I was able to get them to cook my tenderloins (had both alpaca and beef) properly in Peru.

OT: but how was mendoza? I'm considering renting an apartment in Buenos Aires but haven't decided exactly what I'm doing yet.
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post #48 of 50
7/9/08 at 12:22pm
Quote:
Originally Posted by bigbadbuff View Post
I assume you meant vice versa here, as it would only make sense that those who liked low marble grain fed beef would find the transition to grass easier.

no, if you're into the ribeye, which tends to have a beefier and more textured cut than filet, you're more likely to be into grass fed beef.
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post #49 of 50
7/9/08 at 4:11pm
Quote:
Originally Posted by HORNS View Post
I was in Mendoza late February/early March this year and had lots of beef. There's a few confounding variables: they WAY overcook their meat and the cuts are different. I finally got a ribeye that left me disappointed. It also seemed like they couldn't even comprehend how to cook a steak rare as well.

The traditional Argentine "asado" is slow cooked, they don't do seared, rare steaks. It can be sublime if done well and with good quality beef but it is very different from the way grain feed beef is cooked in the U.S.
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post #50 of 50
7/9/08 at 5:00pm
Quote:
Originally Posted by GQgeek View Post
That's interesting. I was able to get them to cook my tenderloins (had both alpaca and beef) properly in Peru.

OT: but how was mendoza? I'm considering renting an apartment in Buenos Aires but haven't decided exactly what I'm doing yet.

Mendoza was fun to spend a maximum of four days there. It's a big town and right next to the Andes foothills - it's a big embarking spot for mountain climbers. It would be pretty cold, I'm sure, during this time of the year since it's technically a high desert.

I was down there to tour a bunch of wineries, which was fun, but it took up a lot of our time. The shopping is good due to the dollar's strength in Argentina and there is a lot of leather goods along with natural/organic products made from formerly living things.
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