Beef: Grass fed/Grain finished

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Hawkeye10

ButterMilk Man
Contributor
You can only have one, which do you want?

ME: Grain finished, because it tends to taste better and tends to be more tender.
 
Only kosher beef, GRASSFED BEEF and grass-finished

Kosher beef is produced following specific Jewish laws and under the supervision of specially licensed rabbis. Only the forequarters of the cow can be kosher-certified. The precise parts of the cow where kosher meat comes from are the shoulder, the rib, the leg, under the rib, and behind the leg.

Grass-fed beef tends to have fewer signs of disease, so it is likely to present fewer kashrus problems. all grass-fed, free-range cattle are automatically guaranteed to be so.
 
Grain-fed cows are placed in pens and fed a diet of soy and corn based grains. They are also given drugs, hormones and antibiotics
 
Kobe Beef. I've had the real thing twice, once in Hong Kong, once in Japan. Pricey as hell both times. But the experience of having a steak melt in your mouth--quite literally melt in your mouth-- was unforgettable and worth every penny.
 
I almost lost it when I noticed a shop in my dystopia flat out saying that all people should eat grass only, it tastes better, it is better for us.....and it is almost at about 15% mark up from the grain finished.
 
guno said:
Grain-fed cows are placed in pens and fed a diet of soy and corn based grains. They are also given drugs, hormones and antibiotics
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Any cow can be injected, and they are finished on grain for something like 6 weeks....grain is way too expensive to feed for the whole life cycle.
 
Cows generally eat what ever is cheap and will get the weight on fast.....often stuff that would otherwise be waste product.
 
guno said:
Only kosher beef, GRASSFED BEEF and grass-finished

Kosher beef is produced following specific Jewish laws and under the supervision of specially licensed rabbis. Only the forequarters of the cow can be kosher-certified. The precise parts of the cow where kosher meat comes from are the shoulder, the rib, the leg, under the rib, and behind the leg.

Grass-fed beef tends to have fewer signs of disease, so it is likely to present fewer kashrus problems. all grass-fed, free-range cattle are automatically guaranteed to be so.
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It should be dry aged for at least 6 weeks. Wagyu doesn't even taste like beef. It's like eating a stick of butter. That's why zoomers are learning how to hunt. They want to get past their elk farts.
 
goat said:
It should be dry aged for at least 6 weeks. Wagyu doesn't even taste like beef. It's like eating a stick of butter. That's why zoomers are learning how to hunt. They want to get past their elk farts.
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I once got my brother a very expensive very long dry aged super prime out of NYC.....he said it was too far gone....... he did not ever want to do that again.

Learning this was part of the purpose, it was my Christmas gift to him....getting something that he wanted to try but would not spend on himself....it was up to me his brother to take care of that.
 
goat said:
It should be dry aged for at least 6 weeks. Wagyu doesn't even taste like beef. It's like eating a stick of butter. That's why zoomers are learning how to hunt. They want to get past their elk farts.
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Wagyu and American Kobe are like

nkqp1.jpg
 
Hawkeye10 said:
I had it once, done by a Seattle chef in a diner that was something like $400 a person (it was my birthday dinner with my Woman).

I liked it.
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Kobe beef is like that. You pay several hundred a plate for it but it's a once-in-- well twice in my case--lifetime experience you should have.
 
T. A. Gardner said:
Wagyu and American Kobe are like

nkqp1.jpg
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When family comes to town I like to show off by taking them to our best restaurants. Those that don't have the price on the menu. My sister ordered Wagyu so I asked the waiter to bring it out a let me look at it first. It was not Wagyu and he knew it. He didn't charge our table for the something like $400 bill, so I left him a $100 tip. Don't order Wagyu without seeing it first.
 
goat said:
When family comes to town I like to show off by taking them to our best restaurants. Those that don't have the price on the menu. My sister ordered Wagyu so I asked the waiter to bring it out a let me look at it first. It was not Wagyu and he knew it. He didn't charge our table for the something like $400 bill, so I left him a $100 tip. Don't order Wagyu without seeing it first.
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Both times I had Kobe beef, it was done in the sort of teppanyaki style where the chef prepared it right in front of you and you selected the cut, with his advice if you wanted it.
 
Hawkeye10 said:
Cows generally eat what ever is cheap and will get the weight on fast.....often stuff that would otherwise be waste product.
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the best cattle feed a farmer can get his hands on is the mash left over from making ethanol......the sugars (which cattle cannot digest) have all been removed......people have been fooled into thinking "grass fed" is a thing.....cattle may be happier if they are roaming free in a grassy pasture, but it isn't tastier......all it is is tougher, stringier, and has less marbling......
 
T. A. Gardner said:
Both times I had Kobe beef, it was done in the sort of teppanyaki style where the chef prepared it right in front of you and you selected the cut, with his advice if you wanted it.
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Kobe is a city in Japan. Wagyu is a breed. America breeds Wagyu with our best cows. I like it a little more than "Kobe" but I'll take an elk steak anytime I can get it.
 
PostmodernProphet said:
the best cattle feed a farmer can get his hands on is the mash left over from making ethanol......the sugars (which cattle cannot digest) have all been removed......people have been fooled into thinking "grass fed" is a thing.....cattle may be happier if they are roaming free in a grassy pasture, but it isn't tastier......all it is is tougher, stringier, and has less marbling......
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My dad got hooked on beef that was raised in Florida and fed the waste from the orange juice factories.

Side Note: Floridas OJ production is now just a sliver of what it once was....Brazil is saving the day though US per capita OJ consumption is also way down.
 
Hawkeye10 said:
Cows generally eat what ever is cheap and will get the weight on fast.....often stuff that would otherwise be waste product.
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no.....you are thinking of pigs.......cows are quite fastidious.....

do you know WHY there are tufts of taller grass in every cow pasture?........because cows won't eat the grass growing where it has shit......

IMG_7630.jpg
 
Hawkeye10 said:
I almost lost it when I noticed a shop in my dystopia flat out saying that all people should eat grass only, it tastes better, it is better for us.....and it is almost at about 15% mark up from the grain finished.
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The devil is in the details here. If I could get the grass fed from my friend's ranch in Utah then it would be that. Reason being that they have an abnormally high protein level in their grass. Ordinary grass ranches require grain finish to obtain some marbling mainly because of the loss on the way to slaughter. My friend's ranch slaughter's in house. Very unusual and probably unique in the US.
 
Celticguy said:
The devil is in the details here. If I could get the grass fed from my friend's ranch in Utah then it would be that. Reason being that they have an abnormally high protein level in their grass. Ordinary grass ranches require grain finish to obtain some marbling mainly because of the loss on the way to slaughter. My friend's ranch slaughter's in house. Very unusual and probably unique in the US.
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Beef for people who eat the nutrition label and dont care about food quality is about how I have it.

Am I wrong?
 
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