1

votes

Milk-fed beef...difference in preparation?

Answered on August 19, 2014
Created February 11, 2012 at 9:24 PM

So I just got an amazing deal on fifty pounds of milk-fed beef, and I'm wondering if I need to prepare it differently than normal grass-fed? To be clear, much like veal, these calves were butchered fairly young, but unlike most veal calves, were given free range on pasture with the mama. So the meat looks like beef and is very flavorful, but still very tender. Anything I should know about preparation? Thanks!

22fcea5ec4415ff2238c663324aca40f

(556)

on February 12, 2012
at 01:58 AM

Very very nice!

Ed983a42344945b1ff70fd9597a23493

on February 12, 2012
at 01:19 AM

We had a tri-tip the other day and it was incredible...tender, flavorful...this meat is as good as it gets in quality, and in the way it was raised...from a friend, raised about ten minutes from my house...

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

1 Answers

2
22fcea5ec4415ff2238c663324aca40f

(556)

on February 11, 2012
at 11:44 PM

Low and slow is never a bad way to go. Depends on how much fat is on whatever piece you're cooking. I'd say treat it like veal. I'd love to get my hands on a healthy calf like that. Making my mouth water.

22fcea5ec4415ff2238c663324aca40f

(556)

on February 12, 2012
at 01:58 AM

Very very nice!

Ed983a42344945b1ff70fd9597a23493

on February 12, 2012
at 01:19 AM

We had a tri-tip the other day and it was incredible...tender, flavorful...this meat is as good as it gets in quality, and in the way it was raised...from a friend, raised about ten minutes from my house...

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!