I think it depends on what cuts you like and how you like to cook it. Anything cooked low and slow will be fine. If you like steaks that are medium-well or well-done those could be tougher due to less marbling.
The secret to steaks is to cook them only to 130 or 135 degrees. Anything more and there isn't enough moisture/fat left to keep them tender.
Mama to DS (6/07) , DD (6/09) , and DD (07/12) ..
my dh's best friend is a french chef and he turns his nose up at the steaks completely.... but he did enjoy my grass fed ox tails.
We get our grass fed beef from 1 farm at our farmer's market that is SOO good. We've gotten roasts, ribs, sausage, corned beef, now we're going to try to steak so we'll see if it's still as good.
The other farm has the tough problem. I honestly don't know what it is that makes them different.
We had grass fed beef from my parents' farmer's market that almost made us give it up, it was what i would call gamey and I really disliked the taste. I do like venison though. So, keep trying it until you find a farm and a cut that you like.
The main reason cattle are finished in feed lots is because you can get a lot more weight on them a lot faster than if they're only eating grass.
Carlin - loving life with DH and 2 amazing daughters
We buy mostly ground beef which does have far less fat than grain raised. But I season it so profusely that it always tastes great to everyone. We also get london broils or other similiar steaks. I usually use them like stew beef or slow roast them in the oven with onion and garlic and oil - so they end up shredded for soups, Mexican food or stews.
I don't really ever sit down and eat a steak so I'm no help there. We did cook a roast beef cut a few months back and I was really surprised at how tender and flavorful it was (don't remember what my dh seasoned it with).
I don't buy stew beef because to me it's too fatty and tough even in a stew.
I bought local grass fed meat and it was very strong flavored and tough. I bought grass fed meat from TX and it was lean but tender and absolutely wonderful (and I'm ordering again as soon as they can tell me the ingredients on their sausage).
I've heard it over and over again that grassfed equals tough, but I've yet to experience it.
well, they hang it, raw, for two weeks (in our case) that is sort of rotting it, right? if you listen to kevin trudeau etc they say that's terrible for you. but it's SO much more tender.
Hanging meat is *extremely* traditional, especially for game that can definitely be tough, especially if it had to be chased before it was killed (stress hormones can toughen meat). I can't see how it would be bad for you though. So many of the processes that unlock nutrients for all foods - fermentation, soaking, etc. - are controlled rot; hanging meat is no different, and CERTAINLY humans are adapted to eating less-than-fresh food, we'd have never survived prehistory or even the middle ages otherwise.
Postpartum doula & certified breastfeeding educator, mama to an amazing girl (11/05) and a wee little boy (3/13).
I found a local source that sells from their farm but also at an organic grocery, it's grass finished (which seems to be unusual here), so we're going to try some of it and then see about getting a 1/4 or something of beef and some chickens. They also sell nitrate free bacon and hot dogs!!! :
Grass fed beef is different than grain fed. It taste is stronger and can be tougher is cooked wrong. Low quality fat is an insulator, so when you cook meat too hot or fast and it is surrounded in grain based fat you often will not ruin the steak. Grass fed meat has higher quality and less fat on it so when you cook it wrong there is less room for error. If you have ever cooked with a low quality lard or crisco vs higher end oils you know that higher end oil burns quicker and often has a lower heat tolerance the same is true for beef. I think grass fed gets a bad wrap sometimes because people mess up and over cook it. Low and slow and you will be fine.
It has a lower fat content, so it would stick to the pan without the oil. This way, it doesn't stick and olive oil is a healthy fat.
There is nothing wrong - and everything right - in aging beef. Most of what I get from the estancias is aged, simply because it isn't common here to cryovac meat immediately. Traditionally, meat was aged rather than frozen, because the technology for freezing wasn't available. I eat a lot of raw aged beef. Aged raw beef has all the benefits and none of the harm in freezing and cooking it: enzymes remain intact, vitamins are unaffected, but the proteins have begun to soften and beneficial bacteria to develop that aid health and tenderize the meat. I consider raw aged beef to be among the best foods in every respect, and may be my favorite food of all.