Talk to me about grass fed beef

[jenniepaige]

So I have done a lot or research and really feel that we should try switching over to grass fed beef. There are so many reasons for this and I would really like to give it a go. I found a farm 15 mins from me that is famous for it's grass fed beef. They have a freezer option for 40-42pds of premium cut beef for $300 that my parents and I want to split.
This is really the only way that we can semi-afford it because it really is much more expensive.
Well, I figured that I would try it before I bought it so I got some baby back ribs. My family liked it ok but I was NOT a fan! I'm not sure if it was because they were ribs or what because I usually eat pork ribs, but I just didn't like the taste. They dry age the beef too.
They get rave reviews though and were even featured on Emeril green and several local restaurants carry their meat.
Do you think it was just because it was ribs or is it all going to taste like this? I really don't want o buy more to try because it would cost nearly $40 to feed my family if you don't buy it in bulk and we don't really eat a ton of meat.
So, I guess I am asking for your experiences in the taste and value of grass fed beef.

[GardenStream]

We eat grass-fed beef. We LOVE our roasts, steaks and ground beef. We HATED our ribs. We ate one rack and hated it, I'm going to cut up the other rack of ribs and make beef stock out of them. They were horrible, very little meat and dry. I will absolutely buy another 1/2 cow this year, but I'll have the
ribs made into something else.

I would suggest trying another cut of meat before you make your decision.

[Alyantavid]

I don't like ribs in general, but I'd pick pork ribs over beef any day.

We raise our own grassfed beef and seriously, the ribs are last to ever get eaten. It's obviously worth it to us, because it's just much cheaper to grass feed than grain feed. And much healthier. I do think that if you've only ever eaten grocery store beef, it does take some getting used to because it just tastes different.

You might be able to get a better deal if you found a farm that isn't so "famous".

[Holiztic]

I have actually never had short ribs, only pork ribs, but the grass-fed beef we tried from a farm in PA tastes TERRIBLE to us, so I always taste test ground beef (do burgers so you can really taste it), a roast, and a steak before buying in bulk!

BTW: which farm? I didn't know we had a "famous" beef farm in MD! We get our beef from Polyface (pick up in Laurel) I assume you're out west?

[jenniepaige]

Originally Posted by Holiztic

I have actually never had short ribs, only pork ribs, but the grass-fed beef we tried from a farm in PA tastes TERRIBLE to us, so I always taste test ground beef (do burgers so you can really taste it), a roast, and a steak before buying in bulk!

BTW: which farm? I didn't know we had a "famous" beef farm in MD! We get our beef from Polyface (pick up in Laurel) I assume you're out west?

It's Hedge Apple Farm http://www.hedgeapplefarm.com/

After some more digging I found a place about 20 mins from me that will do a bulk package of different meat ie. chicken, beef, pork, and lamb if you want it in two different size packs or more if you want.
You can't try small amounts though so it would be a chance but since it's not all one type of meat that might be better. It's this one if you were interested in it. BTW, what farm don't you like it PA? We get raw milk from there and I just ordered 1 pd of their grass fed ground beef to try out.

[jenniepaige]

Originally Posted by Alyantavid

I don't like ribs in general, but I'd pick pork ribs over beef any day.

We raise our own grassfed beef and seriously, the ribs are last to ever get eaten. It's obviously worth it to us, because it's just much cheaper to grass feed than grain feed. And much healthier. I do think that if you've only ever eaten grocery store beef, it does take some getting used to because it just tastes different.

You might be able to get a better deal if you found a farm that isn't so "famous".

I took your suggestion and did some digging to find something else that I hope will suit our needs even more then just all beef because we don't really eat red meat a ton and would have to eat more of it to get the bulk amount.

Why do you all think that the ribs aren't so good? Mine had HUGE bones and was really fatty as most ribs are but the taste and smell of it just bugged me.

[Alyantavid]

Originally Posted by jenniepaige

Why do you all think that the ribs aren't so good? Mine had HUGE bones and was really fatty as most ribs are but the taste and smell of it just bugged me.

Ribs are entirely too much work for the amount of meat you get. I don't know, ribs have never been something I liked much.

I'm glad you found a better deal for you!

[Holiztic]

Originally Posted by jenniepaige

It's Hedge Apple Farm http://www.hedgeapplefarm.com/

After some more digging I found a place about 20 mins from me that will do a bulk package of different meat ie. chicken, beef, pork, and lamb if you want it in two different size packs or more if you want.
You can't try small amounts though so it would be a chance but since it's not all one type of meat that might be better. It's this one if you were interested in it. BTW, what farm don't you like it PA? We get raw milk from there and I just ordered 1 pd of their grass fed ground beef to try out.

PMing you

[Purple*Lotus]

I don't like ribs in general, so I can't comment on that part.

We get grass fed beef from a relative's farm every year. I can personally tell the difference in that meat and meat from the grocery store. I can also tell you when an egg is a free range fresh farm egg. Not that I have been blindefolded and taken taste tests to prove this or anything But I really CAN tell

I suggest trying some other cuts before you decide. I would not make my decision based on ribs alone.

[noobmom]

I love ribs in general, but honestly, I have not been a big fan of our grass-fed ribs. I don't know if it's because it's beef ribs or if it's the grass-fed-ness, although I tend towards the first since I normally eat pork ribs.

If I were you I'd try again and get some ground beef, stew meat or roast, and maybe a steak. If you buy beef by the side, you'll end up with about a third of each of those categories, roughly. Well, unless you tell them to grind up all the roasts or something like that. Point being, trying the ground beef and roasts will probably give you a better idea of how the meat will taste in a regular meal.

[elanorh]

Originally Posted by jenniepaige

Why do you all think that the ribs aren't so good? Mine had HUGE bones and was really fatty as most ribs are but the taste and smell of it just bugged me.

I think the ribs are more likely to have a strong flavor based on what the animal was eating -- due to the cartilage, connective tissues, and fat involved (as well as the fact that you're cooking down bones/marrow at the same time.

I've never liked ribs, regardless of how the animal is fed (too fatty and gristly for me).

One of the factors which will come into play on grassfed beef, is what breed is used. Herefords used to be great for grass-fed beef. I've heard that their breeding lines are almost entirely skewed towards feedlot beef now, which means that unless they've got the right bunch, they're not going to finish well on grass. I grew up eating Herefords which were grass-fattened, and they were awesome. Unfortunately, my uncle phased them out when the stockyards started pushing for Angus all the time.

[jenniepaige]

Originally Posted by elanorh

I think the ribs are more likely to have a strong flavor based on what the animal was eating -- due to the cartilage, connective tissues, and fat involved (as well as the fact that you're cooking down bones/marrow at the same time.

I've never liked ribs, regardless of how the animal is fed (too fatty and gristly for me).

One of the factors which will come into play on grassfed beef, is what breed is used. Herefords used to be great for grass-fed beef. I've heard that their breeding lines are almost entirely skewed towards feedlot beef now, which means that unless they've got the right bunch, they're not going to finish well on grass. I grew up eating Herefords which were grass-fattened, and they were awesome. Unfortunately, my uncle phased them out when the stockyards started pushing for Angus all the time.

That's really interesting about the type of cow used. I hear angus all the time and figured it was the best. That's what this type of beef was. They are 100% grass though as I've read that some are just grass finished. Makes me wonder if their still as good nutritionally wise and also the taste difference.
Any thoughts?

[jenniepaige]

I usually LOVE ribs that's why I was so surpised. But I do remember having beef ribs not grass fed in the past and not liking them.
I got some ground beef from the same place that I get my milk from and cooked it up in some beans and rice and it was great! It was grass fed as well.
The taste wasn't so overpowering but you could still tell a difference. I was shocked at how red it was as a lot of red meat seams greyish to me from the super market. It also smelled better-cleaner. It's much beefier though-like the taste was stronger.
My Mom had some from the same place and loved it too. The funny thing though is that her's had almost no fat and mine seemed to have a lot. This original place that I was looking at seems over priced as compaired to some other local places.
I am placing an order for a pork/lamb/chicken/beef combo (mostly beef, my parents get the lamb as I'm not a fan or it) so I will see how that works out.
I am especially curious about the pork.
Buying in bulk seems to be the only way to afford good meat. Other wise it's just to cost prohibitive. And it's still expensive. Although, if the ground beef is and indication then I we might not need as much so it could balance out.

[Rico'sAlice]

Originally Posted by jenniepaige

That's really interesting about the type of cow used. I hear angus all the time and figured it was the best. That's what this type of beef was. They are 100% grass though as I've read that some are just grass finished. Makes me wonder if their still as good nutritionally wise and also the taste difference.
Any thoughts?

AFAIK basically all beef is grass "started." Even feedlot beef was pastured as calves.
Whether it is grass or grain finished is indeed the issue. So if it was grass finished it means it was grass fed all along. Furthuremore, it is is "finished" it denotes a certain quality is reached wrt fat marbeling. A 100% grass fed cow that is not "grass finished" (Meaning it was butchered despite never actually "finishing.")may not have the quality many are looking for.

[Alyantavid]

Originally Posted by jenniepaige

That's really interesting about the type of cow used. I hear angus all the time and figured it was the best. That's what this type of beef was. They are 100% grass though as I've read that some are just grass finished. Makes me wonder if their still as good nutritionally wise and also the taste difference.
Any thoughts?

Breeds of beef go in and out of style all the time. Hereford was the big one for awhile, now it's Angus. Most breeds have different characteristics that make them more or less desirable in one way or another. When I was showing steers, my unfinished Simmental had a 19" rib eye. Something that most buyers would want. He wasn't finished though so he didn't grade as well as the steers that were finished. Simmental's are big animals and tend to take longer to finish. Angus are smaller and finish more quickly, in my experience.

Originally Posted by Rico'sAlice

AFAIK basically all beef is grass "started." Even feedlot beef was pastured as calves.
Whether it is grass or grain finished is indeed the issue. So if it was grass finished it means it was grass fed all along. Furthuremore, it is is "finished" it denotes a certain quality is reached wrt fat marbeling. A 100% grass fed cow that is not "grass finished" (Meaning it was butchered despite never actually "finishing.")may not have the quality many are looking for.

Grain gives beef all that marbling. A grass fed steer will finish, with marbling, but probably a smaller amount, but it will take much longer. Hence why feedlots feed almost straight grain. Beef beef is mostly grass started, but much of what is in the feedlots isn't beef. Dairy cows have babies constantly. Most dairies don't bother with bulls for breeding, they use AI, so those bull calves have to go somewhere. In my experience, it's either veal or a feedlot. And most feedlots prefer the calves they take to be completely weaned off milk and eating a good quantity of grain by the time they're 250 lbs. A day old calf can reach 250 lbs in roughly 3 months. Most calves are butchered, in a feedlot, at 9-12 months, so that's at least 6 months of eating nothing but grain (and a very small amount of roughage), most of which has been chemically "enhanced" to make them grow bigger faster all while trying to keep them healthy enough to stay alive with the feed they're given.

Wow, sorry for the long-winded version.

[Rico'sAlice]

Originally Posted by Alyantavid

Grain gives beef all that marbling. A grass fed steer will finish, with marbling, but probably a smaller amount, but it will take much longer. Hence why feedlots feed almost straight grain. Beef beef is mostly grass started, but much of what is in the feedlots isn't beef.

Of course. My point was more that "grass finished" would basically encompass "100% grass fed." Or are you asserting that there is "grass finished" beef on the market that was not 100% grass fed? I guess I'm not sure why you quoted me rather than the PP, unless you were trying to argue/correct something I stated. In which case I'm missing it, maybe you could clarify? Thanks.

[Alyantavid]

Originally Posted by Rico'sAlice

Of course. My point was more that "grass finished" would basically encompass "100% grass fed." Or are you asserting that there is "grass finished" beef on the market that was not 100% grass fed? I guess I'm not sure why you quoted me rather than the PP, unless you were trying to argue/correct something I stated. In which case I'm missing it, maybe you could clarify? Thanks.

My point was just that not all the hamburger that people buy is actual "beef". Some of it comes from dairy cows and their calves, most of whom never see grass, much less consume it.

Sorry, I wasn't arguing or correcting, just clarifying something.

[jenniepaige]

Originally Posted by Alyantavid

My point was just that not all the hamburger that people buy is actual "beef". Some of it comes from dairy cows and their calves, most of whom never see grass, much less consume it.

Sorry, I wasn't arguing or correcting, just clarifying something.

That's actually rather disturbing and sad. Yet another reason...

Oh and I also find it interesting how some places will say grass started when in reality it's just a regular old grain cow right?
This is all just so interesting.

[JennaH]

We don't eat beef all that often, but I saw grass-finished filet on sale at the store so I tried it. It was amazing! Hubby was surprised at how red the meat was and also thought the taste was a bit strong. I absolutely loved it.

I would love to find a local rancher to buy from, but it sounds like you have to buy whole sides of beef usually. We don't have an extra freezer to store it all in. Are there any other options besides just keeping my eye out at the grocers? Maybe the person who posted about getting a mix could tell me how they found out about that ranch? Even still, it's a lot of lbs of meat to store. Hmmm maybe I could find someone to split with...

[elanorh]

JennaH, I would imagine that you could easily get grass-fed beef where you live, without having to buy a side (but buying a side or whole beef WOULD save money; the last side we bought was something like $2.20/lb from my aunt and uncle -- which is steep(ish) for burger, but really really cheap for the steaks).

I know that in Colorado Springs there is a shop which sells sustainable, grass fed beef. And sustainable chicken etc. too I think. We have friends there who buy their meat there .... I can check with my friends and see where they are buying it, if you like. Colorado Springs is pretty close to Denver, in Western terms.

Also, where you live, I'd bet there are some good CSAs available. Look at localharvest (http://www.localharvest.org/) and see what you can find. My SIL and BIL got fresh milk delivered to them at their doorstep while they were living in Denver (downtown actually).

You don't have to buy a side; you can sometimes buy a quarter, or just by piece. But piecemeal is always more expensive than buying in bulk.

Oh and I also find it interesting how some places will say grass started when in reality it's just a regular old grain cow right?

Exactly -- most cattle are grass started (I'm not sure whether a dairy calf fed hay and grain would count or not as grass started). They're just putting a fancy name on their beef to sell the same stuff that's next to it, for a bit more than you'd pay otherwise. You want grass-fed, abx free beef.