7

votes

Anyone else here not like grass fed beef?

Answered on August 19, 2014
Created October 06, 2011 at 11:39 AM

I've tried it several times. It has an "off" flavor for me. I like grass fed lamb, but I've tried the beef a few times (e.g. from different locations) and it was off putting.

Anyone else experience this? Do you eat industrial beef like me?

24df4e0d0e7ce98963d4641fae1a60e5

on September 07, 2013
at 01:28 AM

Nice to know I'm not alone. Frankly I find it cost prohibitive even if I liked it. We have a small chain up here called Stew Leonard's that I get most of my beef from. When their "naked" beef goes on sale I get it, otherwise just the regular. And off topic but if there are any CT/NY folks here, the SL butter is to die for delish and goes on sale sometimes for under $2/lb.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on January 15, 2012
at 07:17 AM

pork roast... grass fed? where you come upon that? I've never tried that.

33f854df38e05c35ed6fc29b3064fb96

(98)

on January 15, 2012
at 12:03 AM

I just made a grass fed pork roast. Was in the crock pot on low for 6 hrs, and it is so tough we almost can't eat it!

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on December 05, 2011
at 04:21 PM

Trader Joes has GF ground beef. But you named enough venues right? I ordered a big pack from Slanker's, but I might try Homegrown Meats next time since they are local. Their website has a enough good info about them that I'd be willing to give em a shot.

De0ac3e3479259bdcb1f84b4c7ab314d

(90)

on November 02, 2011
at 12:03 AM

Hey.. I live in SD as well. Where are you buying your grassfed beef at? The only place I've found so far is sprouts, homegrown meats, whole foods, and some farmers markets.

24df4e0d0e7ce98963d4641fae1a60e5

on October 12, 2011
at 03:25 PM

Hi Matt, I buy most of my beef these days from Stew Leonards and it's pretty tasty so for now I'm not planning on fixing what's not broken. Thanks Ben! Nice to be here when I've got some spare time :-)

94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 12, 2011
at 05:35 AM

Interesting - I am in Kinglake and had just been reading about this butcher so will check it out! Thanks

Medium avatar

(19479)

on October 11, 2011
at 10:00 PM

Hmmm...That's a first! I've never heard of someone who eats game meat but finds grass-fed beef off-putting! Maybe you just think that beef "should" taste a certain way, but you never had any preconceptions about game and lamb?

Medium avatar

(5639)

on October 11, 2011
at 05:54 PM

The Firestorm is coming! (Just not the ones the Veg*ns think!)

667f6c030b0245d71d8ef50c72b097dc

(15976)

on October 11, 2011
at 03:37 PM

Oh hey I like having you on these boards, carbsane. I don't read your blog regularly but mentions of your name in debates regarding Taubes' claims is some of what initially led me to question the general low-carb consensus.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on October 11, 2011
at 03:17 PM

That does sound good!

24df4e0d0e7ce98963d4641fae1a60e5

on October 11, 2011
at 01:52 PM

What's odd is that I really like game meat (I've had just about everything) and lamb which some do not like. Maybe it's just the expectation?

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 11, 2011
at 04:55 AM

My butcher is in Coldstream (outer east), they're called Little Creek Cattle Company (you'll find them with google). Grass fed organic local beef, and cheaper than the supermarket - the meat is amazing. They also source local grass fed lamb. They deliver all over Melbourne as well as attending many farmers markets. I highly recommend trying them.

94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 11, 2011
at 12:22 AM

You're welcome - but please let me know if you have any other good sources to share!! :o)

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 10, 2011
at 09:19 PM

Tasty beef is tasty beef - grass-fed or grain-fed. Taste varies farmer to farmer, field to field, cow to cow. But if you've tried a variety of grass-fed sources, you're likely not liking the grass-fed character. No need though to go straight to CAFO beef, there's a spectrum of management practices - I'm certainly a fan of the more organic/grass-fed side myself, but find some practices to be inhumane and unethical.

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 10, 2011
at 06:48 AM

Thanks so much MayaBee! I'll be checking them out.

94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 09, 2011
at 04:00 AM

Hi Rhubarb - I'm also in Melbourne. The butcher is in Kensington and it's called Wangara - it is out of my way but you can call ahead with your order so as not to be disappointed. I've had a few trips to Nepal but never had wild boar there! *jealous!*

E2b9c679315c7c9c7265783dde89f350

(1303)

on October 07, 2011
at 07:25 PM

I should add- I have had wonderful grassfed burger patties. But that supplier was at a defunct farmer's market (he used a fattier cut to make the ground beef). Now all I can get is the extra super lean ground beef, which makes terrible patties.

F5f742cc9228eb5804114d0f3be4e587

(7660)

on October 07, 2011
at 05:22 PM

Totally, CarbSane. Not arguing with that. I just mean that we need to put it in perspective. The current dominant food paradigm has led us to believe that it is expensive, and that only trust-fund hippies have the time and money to drive around to procure it. The point being that we never should have gotten to this point. The less we can feed into the Industrialized Food System, the better off we'll all be in the long run.

1368bb49d7a1455a3c477aea04363b03

(169)

on October 07, 2011
at 01:41 PM

I've found that pastured Chickens are much more delicious than conventionally raised birds. But I'm sure that could be a matter of geography. We get ours at a cost of 2x the conventional stuff from a small family that owns a farm and sells their excess. Their meat birds are to die for!

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:48 AM

Hi Karen, I guess expensive is relative, eh? There's a thread on here regarding how many stores folks have to go to for their grocery shopping. If I have to travel 30 miles to get my whatever, that extra trip also factors in. Gas and time factors into that equation too.

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:42 AM

*"So, we compromise by buying anti-biotic and hormone free steaks and roasts. The quality is much higher than what I see in the main meat department at the grocery store, so I just cross my fingers and hope."* Yep! My husband isn't very into any of this so it's hard to justify the expense either.

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:40 AM

From reading the comments, I think my first try again at this whole grass fed thing will be a roast or stew. I just worry over the notion of throwing so much food away. Some of what I've had has just been inedible to me. Leg of Lamb ... yum!

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:36 AM

I've heard many stories like this and wonder how much variation there is in this over all.

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:35 AM

Thanks for these, I'll be bookmarking this thread to return to if I decide to give grass fed another shot.

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:33 AM

*"a grassfed chuck steak that tasted a bit lamb-ish"* That's true, and I love lamb ... maybe I just want my lamb to taste like lamb. BTW, ground lamb (about 1/4) in meatloaf is divine!

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:31 AM

Very interesting MayaBee. I've heard some disturbing things about grass-fed still being grain finished too. I'm skeptical of the dramatic differences in fatty acid profiles. To me, the PUFA content of beef fat is so low that the rather slight differences in O6/O3 ratio I've seen *documented* would not make much difference in my overall diet as I do tend to eat quite a bit of O3 fish.

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 07, 2011
at 11:08 AM

Absolutely. Care to share said butcher? I'm in Melbourne, I haven't had wild boar since living in Nepal.

94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 07, 2011
at 01:25 AM

Either way - after seeing programs such as "Food Inc" i'm rather glad to be eating Australian beef. We tend not to buy supermarket meats where possible - we have managed to find a gourmet butcher who can even source wild boar! Yum

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 07, 2011
at 01:14 AM

.. fed only. That all said I'm sure this is why Australians have no issue with they taste of grass fed beef, as it's we've had for a long time and a lot of our beef is indeed grass fed. I also thought it was funny when I saw grain fed cuts being sold at a premium!

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 07, 2011
at 01:11 AM

Unfortunately that ins't quite true. Quite often our beef is grain finished, which pretty much has the same effect on the fatty acid profile as raising a cow completely on grain - apart from the fact that at one point the cow probably had a nicer life before being grain 'fatten' for market. Still grass fed isn't too hard to find, but if you're buying from a large supermarket it is lucky dip if you're buying grass fed or grain finished as they don't specify, and it probably largely depends on the season i.e. how much feed is in the paddocks. Best to find a local butcher who deals with grass..

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 12:44 AM

Thanks for the tips! I guess in a way I'm thankful I enjoy my meat from where I get it. It seems flavorful to me (mostly I eat ground, chuck for stews and porterhouse for steak on the grill). I can get nice porterhouse for $4.99/lb so it seems a mighty expensive proposition to find a source by trial and error. I do have a small chest freezer, but that fills up fast. I'm happy to learn many hackers make due too even if others like yourself have no choice.

306aa57660d911781231f8090c2a5619

(3808)

on October 06, 2011
at 11:32 PM

I don't think these were grain-finished, but fed supplemental grains their whole lives, as well as being pastured.

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on October 06, 2011
at 11:09 PM

I have also never noticed any of these described flavors in British or Irish beef. Nor a difference in grass-fed to more conventional mixed feed beef.

Ed983a42344945b1ff70fd9597a23493

on October 06, 2011
at 10:53 PM

I totally agree with the idea that we are mistaken in calling grass fed meat expensive and factory farmed cheap. Amen. There is too much more to that story.

A727956fa3f943057c4edb08ad9e864e

(4183)

on October 06, 2011
at 10:30 PM

Ireland! Apparently three places in the world have great steak: Argentina, South Africa and Ireland. I haven't been to the other two places but I have travelled to the US, Australia, Asia and most of Europe and haven't found nicer yet! Though Tuscany came close.. they have a special local breed of cow that is just amazing, grass-fed too.

24df4e0d0e7ce98963d4641fae1a60e5

on October 06, 2011
at 08:19 PM

Hey Melissa, I'm north of NYC. But I've had it from CA, TX, PA and CT -- none appealed :(

24df4e0d0e7ce98963d4641fae1a60e5

on October 06, 2011
at 08:16 PM

Hi sarah-ann, I don't know where you are but the Kiwi's on LC forums always used to laugh at us Americans -- "whattaya mean grass-fed, isn't it all grass fed?" Probably a lot of it is what you're used to!

A727956fa3f943057c4edb08ad9e864e

(4183)

on October 06, 2011
at 08:11 PM

Oh yeah, Irish beef is mostly grassfed but grain-finished. A compromise perhaps?

7b11ed525ffa23bc7257684e27488a6a

(366)

on October 06, 2011
at 06:57 PM

Many things can influence flavor of beef: breed of cattle, pasture type available, age and conditions (ie. stress) at slaughter, aging time after slaughter and other factors. I agree to try other sources.

24df4e0d0e7ce98963d4641fae1a60e5

on October 06, 2011
at 04:33 PM

Hee hee ... the grass fed ground I had tasted like they slipped some grass in it! Really!

24df4e0d0e7ce98963d4641fae1a60e5

on October 06, 2011
at 04:31 PM

Thanks BaconHealsChic! Curious Dave about farmed fish. For me about half the time it comes down to farmed or not eating fish. Quite a dilemma

A968087cc1dd66d480749c02e4619ef4

(20436)

on October 06, 2011
at 02:35 PM

My wife complains that the grass fed ground beef doesn't make good patties - tends to fall apart. We use it for chili, taco meat and such. I don't notice much of a difference and my one daughter really likes it. We do mostly buy regular beef due to cost/convenience. But I won't eat farmed fish anymore.

A968087cc1dd66d480749c02e4619ef4

(20436)

on October 06, 2011
at 02:35 PM

My wife complains that the grass fed ground beef doesn't make good patties - tends to fall apart. We use it for chili, taco meat and such. I don't notice mus=ch of a difference and my one daughter really likes it. We do mostly buy regular beef due to cost/convenience. But I won't eat farmed fish anymore.

7c9f81d68c78de1a31eab9c91c17b4b8

on October 06, 2011
at 11:54 AM

I've meant to tell you it's nice to have you on here and I like the changes on your site.

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16 Answers

10
Ca1150430b1904659742ce2cad621c7d

(12540)

on October 06, 2011
at 04:45 PM

The thing with grass-fed beef is that we, as a culture, have become accustomed to the "bland" taste of meat that is essentially fed the same bland blend no matter where you go -- no variation for climate, season, etc. -- so when our meat has 'flavor' we curl up our noses at it.

I went through the same thing when I first made the transition -- and for a while, I went back to getting commercial meat, because it bothered me that much.... then, I realized that there was such a significant difference in my body's response to the two types of meat that I was going to have to suck it up and treat grass-fed meat like 'medicine' until I got used to it. (Turns out that I'm sensitive enough to corn, soy, and wheat that cows and chickens that are FED corn, soy, and wheat cause me to react as well!!)

Now, 3 years later, I can't eat commercial meat -- it all tastes like cardboard (or ground cardboard) to me -- tasteless, soggy, and strange... not to mention leaving me feeling residually "blech" and bloated.

Grass-fed meat is going to taste different depending on where you live and the season, and what the animals have been feeding on (cows grazing on sawgrass or bluegrass taste different than cows who have been grazing on, say, alfalfa or clover)... and all of them will taste more "wild" than cows who have been fed mashed up grains.

  1. Stew your meats -- long, slow, moist cooking is the best for grass-fed meat.

  2. Don't overcook. Well-done meat will mean that your grass-fed beef tastes more gamey and ends up dry and tough.

  3. Use salt judiciously, near the end of the cooking time, and experiment with herbs and spices to change the flavor of your meat dishes (in particular, rosemary, thyme, garlic, sage, chili, and coconut vinegar).

  4. Buy your meat in different seasons, to see if seasonal changes make the meat more or less palatable to you -- then purchase in bulk during the seasons that are most tasty to you.

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 12:44 AM

Thanks for the tips! I guess in a way I'm thankful I enjoy my meat from where I get it. It seems flavorful to me (mostly I eat ground, chuck for stews and porterhouse for steak on the grill). I can get nice porterhouse for $4.99/lb so it seems a mighty expensive proposition to find a source by trial and error. I do have a small chest freezer, but that fills up fast. I'm happy to learn many hackers make due too even if others like yourself have no choice.

Medium avatar

(5639)

on October 11, 2011
at 05:54 PM

The Firestorm is coming! (Just not the ones the Veg*ns think!)

6
F5f742cc9228eb5804114d0f3be4e587

(7660)

on October 06, 2011
at 09:15 PM

I think you're crazy. ;) I was raised on corn-fed beef from Nebraska, and I had no trouble switching over to grass fed.

I try to eat mostly bison, which is also grass fed. I've had no issues with it falling apart or tasting gamey. I love it in burgers, meatballs, meatloaf, roast beef, fajitas...I could go on and on.

I've noticed with the grass-fed beef around here, that there seems to be some variation. Probably depending on breed, weather, time of year, feed (for example, they have to supplement with hay in the winter), etc.

But I have to quibble about something. Properly raised meat is not "expensive". Nasty feedlot garbage is too "cheap". Nobody should be able to get a burger for $1. It's indicative of what's wrong with the whole system.

F5f742cc9228eb5804114d0f3be4e587

(7660)

on October 07, 2011
at 05:22 PM

Totally, CarbSane. Not arguing with that. I just mean that we need to put it in perspective. The current dominant food paradigm has led us to believe that it is expensive, and that only trust-fund hippies have the time and money to drive around to procure it. The point being that we never should have gotten to this point. The less we can feed into the Industrialized Food System, the better off we'll all be in the long run.

Ed983a42344945b1ff70fd9597a23493

on October 06, 2011
at 10:53 PM

I totally agree with the idea that we are mistaken in calling grass fed meat expensive and factory farmed cheap. Amen. There is too much more to that story.

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:48 AM

Hi Karen, I guess expensive is relative, eh? There's a thread on here regarding how many stores folks have to go to for their grocery shopping. If I have to travel 30 miles to get my whatever, that extra trip also factors in. Gas and time factors into that equation too.

4
7c9f81d68c78de1a31eab9c91c17b4b8

on October 06, 2011
at 11:53 AM

I have found certain ground grass fed I like...about 3 different kinds...Springer Hill from Texas, (it is delicious) Lasater Ranch in Colorado and Whole Foods brand which I believe is Kiowa Farms in my area.

But...after I ate my first grass fed steak I have not attempted again. It. was. disgusting. I've got to chalk up to my cooking disability and probably that ranch--since I did not like their grass fed ground beef either. The steak was gamey and I had to purchase it frozen. I'm not giving up my quest though...eventually I'll order from U.S. Wellness or something and try to cook it well. I feel like I'll be handling gold and can't screw it up.

For now I buy supermarket rib-eyes, roasts and bacon. I cut off the oxidized fat.

I do buy pastured chickens, turkeys, butter and eggs though...i don't like chicken that much and I can really tell the taste difference.

24df4e0d0e7ce98963d4641fae1a60e5

on October 06, 2011
at 04:33 PM

Hee hee ... the grass fed ground I had tasted like they slipped some grass in it! Really!

3
A727956fa3f943057c4edb08ad9e864e

on October 06, 2011
at 08:11 PM

I've grown up with it so it's all I know for beef.. and I like it!

I did try some beef from a local farmer that was 'artisanally raised' whatever that means and it did taste 'off' tasting so maybe it has something to do with the way small operations do things.

I know pastured chicken doesn't taste as good as the intensively raised kind so maybe it's what you grow up with.

A727956fa3f943057c4edb08ad9e864e

(4183)

on October 06, 2011
at 10:30 PM

Ireland! Apparently three places in the world have great steak: Argentina, South Africa and Ireland. I haven't been to the other two places but I have travelled to the US, Australia, Asia and most of Europe and haven't found nicer yet! Though Tuscany came close.. they have a special local breed of cow that is just amazing, grass-fed too.

0bc6cbb653cdc5e82400f6da920f11eb

(19245)

on October 06, 2011
at 11:09 PM

I have also never noticed any of these described flavors in British or Irish beef. Nor a difference in grass-fed to more conventional mixed feed beef.

24df4e0d0e7ce98963d4641fae1a60e5

on October 06, 2011
at 08:16 PM

Hi sarah-ann, I don't know where you are but the Kiwi's on LC forums always used to laugh at us Americans -- "whattaya mean grass-fed, isn't it all grass fed?" Probably a lot of it is what you're used to!

1368bb49d7a1455a3c477aea04363b03

(169)

on October 07, 2011
at 01:41 PM

I've found that pastured Chickens are much more delicious than conventionally raised birds. But I'm sure that could be a matter of geography. We get ours at a cost of 2x the conventional stuff from a small family that owns a farm and sells their excess. Their meat birds are to die for!

3
Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on October 06, 2011
at 07:42 PM

Grass fed ground beef is available nearly everywhere in San Diego. To me, it tastes excellent every time, from multiple brands. It's so versatile too.

Grass fed roasts and big hunks of meat (like a nice lamb leg) are a piece of cake in the crockpot. It's so easy it's almost laughable. Put the meat in there. Add your ingredients. Turn it on low for 8 hours and walk away. It's pretty difficult to mess it up.

Grass fed steaks are more tricky to get right. Just as Firestorm mentions in his/her answer, people have become accustomed to the grain fed meats. Grass fed meats taste different because the pasture content has a big influence on flavor profile of the meat.

Here's a taste test from a couple years back that explains the differences pretty well and seemed to be very unbiased. The winner might surprise you!

Page 1 - Intro: http://www.slate.com/articles/life/shopping/2006/11/raising_the_steaks.html

Page 2 - Results: http://www.slate.com/articles/life/shopping/2006/11/raising_the_steaks.2.html

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:40 AM

From reading the comments, I think my first try again at this whole grass fed thing will be a roast or stew. I just worry over the notion of throwing so much food away. Some of what I've had has just been inedible to me. Leg of Lamb ... yum!

De0ac3e3479259bdcb1f84b4c7ab314d

(90)

on November 02, 2011
at 12:03 AM

Hey.. I live in SD as well. Where are you buying your grassfed beef at? The only place I've found so far is sprouts, homegrown meats, whole foods, and some farmers markets.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on December 05, 2011
at 04:21 PM

Trader Joes has GF ground beef. But you named enough venues right? I ordered a big pack from Slanker's, but I might try Homegrown Meats next time since they are local. Their website has a enough good info about them that I'd be willing to give em a shot.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on January 15, 2012
at 07:17 AM

pork roast... grass fed? where you come upon that? I've never tried that.

33f854df38e05c35ed6fc29b3064fb96

(98)

on January 15, 2012
at 12:03 AM

I just made a grass fed pork roast. Was in the crock pot on low for 6 hrs, and it is so tough we almost can't eat it!

3
E2b9c679315c7c9c7265783dde89f350

on October 06, 2011
at 05:06 PM

I struggle with this a bit too. I like and refuse to buy anything but grassfed ground beef unless we're talking hamburger patties, but any solid form of grassfed beef is still a turn off for me. Where I live, most grassfed farmers and stores are in a co-op though, so buying from different farms and vendors may just be an illusion. I've noticed some identical products in various venues. I can stomach it, but my very CW husband absolutely can't stand it. So, we compromise by buying anti-biotic and hormone free steaks and roasts. The quality is much higher than what I see in the main meat department at the grocery store, so I just cross my fingers and hope.

I used to buy the chicken equivalent at the store when it went on sale because I couldn't justify the high price of pastured poultry. But, lately, it doesn't go on sale, and the price of that chicken is actually HIGHER than the price of pastured chicken at the farm I usually shop at unless it's on sale- so now I just go straight to the farm for chicken (except the bag of individually sealed chicken breast in perfect portion sizes- I buy that and keep frozen for emergencies). And I'm spoiled and can't stand conventional pork any more (I get pastured heritage pork now- expensive, so it's a treat).

But, yeah, we're not big fans of grassfed beef's flavor. At least, not the local stuff. I'm thinking along the lines of BaconHealsChic- save up and order from US Wellness, and then see what I think.

E2b9c679315c7c9c7265783dde89f350

(1303)

on October 07, 2011
at 07:25 PM

I should add- I have had wonderful grassfed burger patties. But that supplier was at a defunct farmer's market (he used a fattier cut to make the ground beef). Now all I can get is the extra super lean ground beef, which makes terrible patties.

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:42 AM

*"So, we compromise by buying anti-biotic and hormone free steaks and roasts. The quality is much higher than what I see in the main meat department at the grocery store, so I just cross my fingers and hope."* Yep! My husband isn't very into any of this so it's hard to justify the expense either.

2
94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 07, 2011
at 12:52 AM

This is so bizarre! In Australia its all grass-fed and we have to pay extra to get "special grain fed" varieties of beef - I tried a cut once out of curiosity and it was awful - so bland!

The best way to have grass fed tender beef steak is to cook it no more than medium rare. Yum.

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 07, 2011
at 11:08 AM

Absolutely. Care to share said butcher? I'm in Melbourne, I haven't had wild boar since living in Nepal.

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 07, 2011
at 01:11 AM

Unfortunately that ins't quite true. Quite often our beef is grain finished, which pretty much has the same effect on the fatty acid profile as raising a cow completely on grain - apart from the fact that at one point the cow probably had a nicer life before being grain 'fatten' for market. Still grass fed isn't too hard to find, but if you're buying from a large supermarket it is lucky dip if you're buying grass fed or grain finished as they don't specify, and it probably largely depends on the season i.e. how much feed is in the paddocks. Best to find a local butcher who deals with grass..

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 07, 2011
at 01:14 AM

.. fed only. That all said I'm sure this is why Australians have no issue with they taste of grass fed beef, as it's we've had for a long time and a lot of our beef is indeed grass fed. I also thought it was funny when I saw grain fed cuts being sold at a premium!

94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 07, 2011
at 01:25 AM

Either way - after seeing programs such as "Food Inc" i'm rather glad to be eating Australian beef. We tend not to buy supermarket meats where possible - we have managed to find a gourmet butcher who can even source wild boar! Yum

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:31 AM

Very interesting MayaBee. I've heard some disturbing things about grass-fed still being grain finished too. I'm skeptical of the dramatic differences in fatty acid profiles. To me, the PUFA content of beef fat is so low that the rather slight differences in O6/O3 ratio I've seen *documented* would not make much difference in my overall diet as I do tend to eat quite a bit of O3 fish.

94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 09, 2011
at 04:00 AM

Hi Rhubarb - I'm also in Melbourne. The butcher is in Kensington and it's called Wangara - it is out of my way but you can call ahead with your order so as not to be disappointed. I've had a few trips to Nepal but never had wild boar there! *jealous!*

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 10, 2011
at 06:48 AM

Thanks so much MayaBee! I'll be checking them out.

94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 11, 2011
at 12:22 AM

You're welcome - but please let me know if you have any other good sources to share!! :o)

94a4a87e3d2e1e9160b6ed77678b4bea

(1311)

on October 12, 2011
at 05:35 AM

Interesting - I am in Kinglake and had just been reading about this butcher so will check it out! Thanks

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 11, 2011
at 04:55 AM

My butcher is in Coldstream (outer east), they're called Little Creek Cattle Company (you'll find them with google). Grass fed organic local beef, and cheaper than the supermarket - the meat is amazing. They also source local grass fed lamb. They deliver all over Melbourne as well as attending many farmers markets. I highly recommend trying them.

2
9d43f6873107e17ca4d1a5055aa7a2ad

on October 06, 2011
at 06:50 PM

What region are you in? Are the different farmers really very different? I noticed in the Midwest that farming was more consistant and the grass-fed beef was consistently not to my liking. I'm in NYC now and working with some farmers who have very different farming philosophies and farm on very different land. And their meat really is very diverse.

7b11ed525ffa23bc7257684e27488a6a

(366)

on October 06, 2011
at 06:57 PM

Many things can influence flavor of beef: breed of cattle, pasture type available, age and conditions (ie. stress) at slaughter, aging time after slaughter and other factors. I agree to try other sources.

24df4e0d0e7ce98963d4641fae1a60e5

on October 06, 2011
at 08:19 PM

Hey Melissa, I'm north of NYC. But I've had it from CA, TX, PA and CT -- none appealed :(

2
0e395acc856e3353f3f5892e6b09b0e7

(1227)

on October 06, 2011
at 12:34 PM

A few years ago my husband and I travelled to Brazil where I believe most of the beef is grass fed. Neither of us liked it as it did taste "gamey" off, kinda dead-like. I like bison very much although it was an acquired taste. Most bison is grass-fed. We eat beef from Kroger and Whole Foods. We mix up our meals maybe eating beef twice a week, fish a couple of times a week, duck, turkey, shellfish, pork (I don't like chicken at all.) You are not alone.

24df4e0d0e7ce98963d4641fae1a60e5

on September 07, 2013
at 01:28 AM

Nice to know I'm not alone. Frankly I find it cost prohibitive even if I liked it. We have a small chain up here called Stew Leonard's that I get most of my beef from. When their "naked" beef goes on sale I get it, otherwise just the regular. And off topic but if there are any CT/NY folks here, the SL butter is to die for delish and goes on sale sometimes for under $2/lb.

1
Medium avatar

(19479)

on October 11, 2011
at 12:02 AM

I have never had an issue with grass-fed beef.

My dad's a hunter and so I've had plenty of exposure to wild game.

I think that we sometimes forget that we are eating an actual animal. Factory beef is more akin to a "food product". Bred and raised to produce a bland, uniform taste that can serve as a meaty template for all the "natural and artificial" flavors that added after the fact.

I still eat conventional meat from time to time, so I'm definitely not a "Paleo elitist", but I do think that our tastes are often learned and can therefore be unlearned.

Just think about all the good food that that cow must have eaten in order to get so gamey :)

24df4e0d0e7ce98963d4641fae1a60e5

on October 11, 2011
at 01:52 PM

What's odd is that I really like game meat (I've had just about everything) and lamb which some do not like. Maybe it's just the expectation?

Medium avatar

(19479)

on October 11, 2011
at 10:00 PM

Hmmm...That's a first! I've never heard of someone who eats game meat but finds grass-fed beef off-putting! Maybe you just think that beef "should" taste a certain way, but you never had any preconceptions about game and lamb?

1
Ed983a42344945b1ff70fd9597a23493

on October 06, 2011
at 10:57 PM

Since grass fed beef has a very different fatty acid profile, it needs to be handled differently than grain fed. I don't have this book, but it has been recommended to me numerous times, maybe it will help people here who want to eat grass fed, but don't know how to prepare it properly.

http://www.tendergrassfedmeat.com/

And here are some more resources:

http://www.shannonhayes.info/the_grassfed_gourmet_cookbook_28885.htm

http://grassfedcooking.com/

http://www.grassfedrecipes.com/

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:35 AM

Thanks for these, I'll be bookmarking this thread to return to if I decide to give grass fed another shot.

1
306aa57660d911781231f8090c2a5619

(3808)

on October 06, 2011
at 08:07 PM

We visited a local farm that does pastured meat, with a farmer who is very focused on and knowledgeable about omega-3/6 balance, the nutrient content of the soil, and so forth. He said they feed supplemental grains because many people don't like the gamey taste of entirely grassfed beef.

306aa57660d911781231f8090c2a5619

(3808)

on October 06, 2011
at 11:32 PM

I don't think these were grain-finished, but fed supplemental grains their whole lives, as well as being pastured.

A727956fa3f943057c4edb08ad9e864e

(4183)

on October 06, 2011
at 08:11 PM

Oh yeah, Irish beef is mostly grassfed but grain-finished. A compromise perhaps?

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:36 AM

I've heard many stories like this and wonder how much variation there is in this over all.

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on October 06, 2011
at 06:43 PM

One of my girlfriends doesn't like it- she's tried several different cuts from different sources and says the taste and smell turns her stomach. I myself have had a grassfed chuck steak that tasted a bit lamb-ish but other than that, I don't notice a difference.

24df4e0d0e7ce98963d4641fae1a60e5

on October 07, 2011
at 11:33 AM

*"a grassfed chuck steak that tasted a bit lamb-ish"* That's true, and I love lamb ... maybe I just want my lamb to taste like lamb. BTW, ground lamb (about 1/4) in meatloaf is divine!

24fcc21452ebe39c032be6801d6bbadd

(9812)

on October 11, 2011
at 03:17 PM

That does sound good!

0
Cf4576cbcc44fc7f2294135609bce9e5

on January 14, 2012
at 09:56 PM

go out into any pasture, pull up a clump of vegetation and rub it briskly between the palms of your hands. now sniff your hands. go home and do the same with corn meal, sniff those hands. grain finished beef is no accident. you pay a premium for it. buying beef at a price higher than grain feed is just the next great american rip off. my statement here has nothing to do with what is healthy its just for education.

0
96fdd625758e32fbe401fb642ec39447

on October 11, 2011
at 02:54 PM

Well the string of replies to your question, CarbSane, certainly illustrates that there is no shortage of opinions about grass-fed beef vs. grain-fed/finished beef. It's all going to depend on what you're used to, and/or what you're trying to achieve - whether it be health benefits, a particular flavor, consideration for the animals and how they were raised - etc.

My family has enjoyed both pasture-raised Scottish Highland beef which was very lean, a little on the fibrous side, but very flavorful and grain-finished holstein (yes that's right - the dairy breed) which was tender and buttery and also very tasty - but definitely higher in fat content.

So having said that - I would like to invite everyone on this thread to check out Home Grown Cow ( http://www.homegrowncow.com/?src=paleohacks ). We are a web site that supports independent farmers by allowing them to sell their meat poultry and cheese online. The best part is that consumers get what all consumers want: choice and transparency. You get to know where your meat came from and how it was raised. You can buy locally or from afar, you can by in bulk for your freezer or in small quantities for a dinner. You can buy organic, or grass-fed, or grain-finished - humanely-raised, pasture raised - you name it, there's probably a farm out there that has it.

Please check us out - and whatever your preference we hope to be able to satisfy it.

0
B073bd1459fe384e2d0c3cffb746fa1e

on October 10, 2011
at 08:25 PM

THe other important thing about 100% grass fed and finished beef is that the taste, like wine, reflects the terroir where the cattle grazed. How the cattle are treated also can affect tenderness. If the rancher minimizes the stress of the cattle then you are more likely to have a tender product. We sell 100% grass fed beef from the high pastures of the Wet Mountain Valley in Colorado. The alpine grasses are rich and intense due to the short growing season which gives our beef a phenomenal flavor. If you live the the San Francisco Bay Area, we deliver free. We also will ship 2nd day air. Depending on where you live, find a rancher you trust or we would be pleased to share our steaks and ground beef from Brandon Natural Beef (www.brandonnaturalbeef.com). Chefs here in San Francisco love it and we have a growing home delivery subscription program.

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