Grass fed vs. Corn fed beef
- Thread starter Bipolarcy
- Start date
Family is in the ranching business. They are grain all the way and the free stuff I get from them or what they've prepared for holidays blows away grass fed 1000x
It’s not just out there- pretty much anywhere outside of Iowa the pork sucks.
Wet aging typically means letting the cut of beef sit in it’s cryovac unopened for a period of time in a temperature controlled environment.
Dry aging is similar just without the cryovac wrapping.
Both rely on enzymes or bacteria to continue to break down the tissue and “tenderize” the meat.
Doing this allows you to get a cut (typically a steak) that is fork tender. It does make a difference.
Grain fed all the way and it isn't even close.... And if you ask me, beef fed silage in addition to corn has even better tasting marbling because of the natural alcohols in silage which make the steaks and hamburgers second to none.
Umai bags work great from what I hear. A coworker uses them to dry age his Christmas prime rib.
it is really a perspective thing. There is always a point to be made based on your interests. Want to raise corn? Figure out what the best angles are and pound those home. If you want to drill oil, figure out how to suggest your competition is worse when it isn't comparing apples to apples.
The fact is cows were not designed to eat corn. Nothing was, it's an artificial creation made by man. Calling grass fed, something off or wrong or bad is short-sighted and inaccurate. It is what cattle are supposed to be and what they taste like naturally. Don't like it, that's ok. Used to something different, that is also ok. "I hate stout beer, it's not real beer because I don't like it and it's different than the bud light I like to drink." Is a similar sort of short sighted statement. That is the point I am trying to make.
That post is coherent. I don’t care if you like grass fed, I don’t. Had it in a couple places it seemed to have a stringy texture and the flavor was off. Once it was almost a faintly sour taste is the best way to describe it, that was on an Oklahoma ranch. Had to sit there and tell them it was good as I was choking the stuff down.
If you are going to go down the road that cows weren’t meant to eat corn, then you should not even be eating meat. Our Ancestors were originally Vegan. Humans evolved to become omnivores. If you are going down the natural road, eat Your vegetables.
I was raised on what some would call a cattle ranch and still raise 100 to 300 cow/ calves today with lots of corn fields surrounding our pastures. Technically corn is a member of the grass family. And believe me since the first day I paid attention, we have battled keeping the cows out of our corn fields once the corn has emerged. Worst period is when the corn is reaching milk stage in mid August and it puts out a sweet smell. I don’t know who forced cows to eat corn but they sure imprinted it in their bovine brain because once they get into a corn field you might as well put them in another pasture.
I get it you don't like Grass Fed Beef. You don't have to, you are a person that shouldn't like it. Don't like it. All I am saying is that all Grass Finished produced beef is not the same and what you had is not indicative of all grass fed beef. Just as the bottom select pre-packaged crap you get sometimes at the grocery store is not indicative of all corn fed beef. Can you understand that? Geesh.
- Jun 20, 2006
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Generally CF over GF. Feed quality matters for both, and the CF tends to get more 'care' from the farmer in regards to input, hence my statement in the first sentence. However the best steak from either, and its a GF win.
I agree that there is a TON of work involved in raising CF. But, raising good GF beef is not really putting calves out in a pasture and coming back 18 months later and cutting them up. If you read about what the grass fed farmers do who produce some of the highest quality GF out there do, there is a lot of grass management and stock analysis care taken. That, combined with the fact that it takes at least twice as long to produce GF, is the main reason why I have gotten pushback from producers in considering GF alternatives. Too much work/care involved when they look into doing it right.
Order from Betterpork.com You’ll never buy pork in the store again.
