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The Surprising Taste of Grass Fed Meat
 

The Surprising Taste of Grass Fed Meat

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The only real disagreement I have with corn-fed beef is that it's comparatively tasteless compared to grass fed meat. At least by my experience in Missouri.Not too long ago, I was a guest of my boss's ...

The only real disagreement I have with corn-fed beef is that it's comparatively tasteless compared to grass fed meat. At least by my experience in Missouri.Not too long ago, I was a guest of my boss's partner at an upscale St. Louis restaurant. Pretty fancy overall, but not too many forks to figure out. $50 entrees, though. (That partner was working to impress us, alright.)

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    The Surprising Taste of Grass Fed Meat The Surprising Taste of Grass Fed Meat Document Transcript

    • The Surprising Taste of Grass Fed MeatThe only real disagreement I have withcorn-fed beef is that its comparativelytasteless compared to grass fed meat. Atleast by my experience in Missouri.Not too long ago, I was a guest of my bossspartner at an upscale St. Louis restaurant.Pretty fancy overall, but not too manyforks to figure out.$50 entrees, though. (That partner wasworking to impress us, alright.)I had their New York Strip steak just to seehow it would taste.It didnt.Once you got past the heavily peppered outside, it didnt have any real distinguishing flavor.None.Now Im used to grass-fed steak and so I know how it can be tender or can be shoe leather.But it always has flavor. Its own distinctive flavor.This one, all $50 worth, didnt have any.Because that flavor comes from the various grasses that beef consumed, particularly the last60 days or so. What these guys got was a corn-finished beef which is fattened on corn for thelast 30-60 days or so. Yes, thats the problem - corn robs the flavor from the meat.What corn does which grass wont is to add more fat onto those animals. That makes themcook quicker with a higher temperature. So you can get that "char-broiled" flavor. But what isthe actual flavor? Burnt fat. Try this yourself. Cut away all the fat and what they cooked it in.Unless they marinaded it all night before (which should really be done with any beef), youwont really taste anything but texture. Because it has no scent, and most of taste is in the Visit http://worstellfarms.com for more information.
    • scent.Marinading actually imbues the beef with some sort of juicy or alcoholic flavor, which thenmostly stays in on cooking and makes the beef more tender.Years ago, I ran into that lack of taste problem - which again, you can try for yourself - at a fastfood restaurant. Buy their best seller, not their high or low end. Now take the burger out andset it to the side. Leave as much of the special sauce and everything else between the buns.Now bite in and taste. What you do get? Outside of a loss of a little texture, the taste doesntactually change.But that reason is also that they are buying the cheapest hamburger they can get - which isntfrom Prime or Choice carcasses, you can bet on it. Another story. We once had an old cow who had injured herself during birthing. We had to have her processed on the spot and then taken to a processor to be made into hamburger. She was anywhere from 12 to 14 years old. That hamburger went to friends and friends of friends. But you know what - they loved it. Absolutely. We even have standing orders for hamburger now from some of those people. Should have been tough and so on - thats why we didnt risk it and it all went to burger. But that cow had been on nothing but grass its entire life. Sure, I fed it some good hay and some cob-corn pieces in her last days.Maybe a week. So that wouldnt have created that change.I just like grass fed beef because it actually has flavor. Its not the same as deer, which is farmore flavorful but really tough unless you stew it a long time and cut it into very tiny portions. And some people like their food so bland that they cant stand beef like that.However, the majority of the people we have sold this to just keep coming back for more. Outof their way, in fact.Thats where the flavor is. And they know it. ---- For more data on raising pasture fed beef, as well as other information on prime beef as health food – visit http://worstellfarms.com Visit http://worstellfarms.com for more information.
    • About Worstell FarmsOur family goes back on both sides withfarmers. As far as we can trace.And that tradition came to Mexico,Missouri around 1960 to purchase thecurrent farming operation.Jim and Laura Worstell established aworking farm there and then, and raised abig family of 8 kids, along with severaldogs, cats, and an occasional pet squirrelor raccoon. And dont forget the llamasand peacocks...In 2000, Robert Worstell returned to thefarm to take over operations management(as well as the day-to-day chores) andshares these duties with his mother and sister (well, not the chores, so much.)On approximately 250 acres of land, which is mixed hillsides, bottom, and woods, we raise acombination of annual row-crops and also our beef. Typical of this area, we have marginalland which is better suited to cattle than cultivation (which is typical of most cattle-farming).Weve found that where we run our cattle actually improves the soil and its health - as long aswe pay attention and actually manage how long and when they graze where. As we continue tostudy and learn about and from our cattle, our daily lessons help us to improve the quality andquantity of beef we raise.We practice managed grazing and are transitioning over to ultra-high-density stocking, as this is even better for the land and actually requires more cattle peracre to keep up with the lush growth and pasture renovation.All our beef is from local stock. Mostly black Angus cross-bred cows, with our current BeltedGalloway bull named "Gene Autry" is servicing these well.Ordering Our BeefWe only take local orders, so contact us via the website or call directly. Due to Federal laws,we cannot sell our beef out of Missouri – youll have to buy it here. Generally, our beef isspoken for well before its ready for processing. However, contact us for what we have comingup and we can give you an estimate on when the next one is coming available. We are also offering La Cense beef, which is USDA inspected and can be shipped anywhere in the US. Please see http://worstellfarms.com for details. Visit http://worstellfarms.com for more information.
    • Related Articles from the Worstell Farms Web Site: • Worstell Farms – Finest Missouri Grass Fed Beef • Raising Missouri Pasture-Fed Beef • Whats All-Natural, Humane, Pasture-Raised? • How does a Beef Ranch Stay in Business? • Why our Missouri prime beef is striped... • Missouri Beef: Heathy is as Healthy Eats • What are "CLAs" and "Omega 3 and 6s"?!? • How Missouri Beef is Your Best Health Food • Missouri Grass Fed Meat For You to Buy • The Surprising Taste of Grass Fed Meat • Dry Aged Vs. Wet Aged • What are the beef cuts?About the Author:Dr. Robert Worstell retired from a corporate career in graphic design to the much calmer andhealthier American Midwest, to inherit running the family farm. His constant work andresearch has been to improve the sustainability of this Missouri “beef ranch”. The results showthat grass fed beef, locally and directly marketed is the route to profitability, not followingcommodity trends.Dr. Worstells training in web design has helped him move the operation more online, as wellas giving him new networking opportunities to promote Worstell Farms beef products. He isalso a prolific author and has recently completed research into the all-time best self helpbooks, with his “Freedom Is – (period).” Out of the 7 books published this year, hes alsoproduced a fiction work, “The Dreamer Dreamed” - itself a breakthrough use of fiction toexplore the metaphysical aspect of dream meaning. All of these are available athttp://midwestjournalpress.comDr. Worstell may be contacted through his several blogs and websites for interviews andappearances. Visit http://worstellfarms.com for more information