Axiom Home Page Forums General Discussion The Water Cooler Grass fed beef.

I was going to put this in the fitness thread, but I figured most the beef eaters aren't reading it.

I've always been a red meat lover, but in going along with our families plan to try and eat healthier, go green and support sustainable growing practices as much as possible, my wife is suggesting we try some grass fed beef. Has anyone tried it? It is a bit more expensive, but is healthier. I'll gladly trade the extra cost for the health benefits if it tastes as good or better.
Any help would be appreciated.

My wife is of the opinion that the grass-fed tri-tip that we tried tasted odd because of the fact it was grass fed. My opinion is that I merely didn't cook it properly. However, she's found a few places on the net that say you have to cook it differently. I've only tried it the one time; I usually try to get kosher beef from Trader Joe's, as they're good cuts with a good price.

Still, can't hurt to try it, can it?

I prefer cows that didn't grow up on Cheech and Chong movies.

The beef we get from my inlaws farm is corn/hay fed, nothing better.

I don't eat a lot of red meat now day, bad heart ya know, but what I do eat is straight from a meat locker. I don't think it is grass fed but it sure isn't the garbage found in the local supermarkets. It all comes from local farmers and is fresh killed and frozen.

If you want an alternative to beef try Elk meat. From what I read it is lower in fat and cholesterol and higher in protein than beef. I picked up some at a meat market that specializes in wild game along with some ostrich steaks, a pheasant, some buffalo burgers, rabbit and a dozen quail. I plan on having a wild game feast here in the near future, it should be quite interesting.

I had steak today, keeping in mind that I am actively pursuing better (healthier) eating. Anyway, corn fed beef tastes the best, hands down. Sirquack and I are living here in Iowa where we know our beef. (Iowa isn't all about corn ya know... Or maybe it does with corn and corn fed beef.)

I used to chow down as much steak as I could at a meal because I love the stuff so much, but today I had about 7 ounces (6 ounces from my steak, and a little extra from my youngest daughter's steak). It was darn good, corn fed steak from Omaha.

I don't remember the last time I grilled a steak. Damn cholesterol!

We were gonig to have a steak tonight until my mother-in-law made some chicken noodle soup for us all. It had whole wheat noodles, which was different. It was yummy and helped out with my sore throat (allergy season - when is it not allergy season in Virginia?!).

So, tomorrow night - steak! I like NY strip; the wife likes filet mignon.

One of my pet peeves is people who take a nice piece of steak and butcher it by drying it out in an oven. The first time this ever happened to me was at a very fancy restaurant in Stockholm. I didn't learn my lesson the first time so I ordered beef again in another Swedish restaurant only to have the same thing happen. If you're ever in Sweden, stay away from beef.

Weird.

Don't knock the oven method. It just has to be blazing hot. The best steak I ever had was cooked (medium rare) in a 2400° oven under a mound of rock salt.