Irony.
Noah's Ultimate Red Meat Thread
- Thread starter Liam
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Irony.
What are your thoughts on Charolais and Charolais-Crossbred cattle. I keep passing this sign on my way to work from Naturalbeef.com . I was thinking about getting a few cuts to see what they are like. Cut & paste from the website
"No feed antibiotics-No steroids-No growth hormones-Dry-Aged 14 to 21 days-No artificial ingredients-Minimally processed-Humanely treated
Plains raised, grass fed, and corn finished" - WTF is corn finished?
Any thoughts, and what cuts would be best to try in order to gauge their quality?
"No feed antibiotics-No steroids-No growth hormones-Dry-Aged 14 to 21 days-No artificial ingredients-Minimally processed-Humanely treated
Plains raised, grass fed, and corn finished" - WTF is corn finished?
Any thoughts, and what cuts would be best to try in order to gauge their quality?
- Thread starter
- #404
Let me answer for Noah.....
Charolais is an English/French double muscle breed of Bovine. It is not necessarily considered a true dominate "meat" breed persay. Double muscled animals are usually produced tougher steaks and dont marble as well as single muscled animals - i.e. Angus, Hereford
Being "corn finished" just means it was fed corn at least the last 15days of its life...it is more of a tag phrase at this point. If i were a betting man, which i am, i would bet that these animals are fed grass for 95% of their lives. Feeding them grass keeps them in the "all natural" "humanely treated" realm rather easy and cheap. However, it scares the s*** out of me to read that they are dry aging predominately grass fed animals. Dry aging brings out the true flavors in the meat and will make the taste of a grass fed animal taste very weird.
I would ask them how long they are grain fed before you buy anything...
So here is the response I got back from them:
"They are fed corn, hay and silage a minimum of 120 days. Our corn finished beef is available all year long.
We do offer a grass finished beef- that has never had corn- but that is only available in the fall and on a limited basis. I have a grass-fed list, if you are interested in that. I can add your name to the list."
What did you mean when you said that the grass fed tastes weird? (Bad, Different?) From what you have read, is this worth me checking out? What sample cuts would be better from this type of animal?
"They are fed corn, hay and silage a minimum of 120 days. Our corn finished beef is available all year long.
We do offer a grass finished beef- that has never had corn- but that is only available in the fall and on a limited basis. I have a grass-fed list, if you are interested in that. I can add your name to the list."
What did you mean when you said that the grass fed tastes weird? (Bad, Different?) From what you have read, is this worth me checking out? What sample cuts would be better from this type of animal?
Grass fed comes directly from the ranch. Corn fed comes from feed lot. Grass fed should be cheaper and not as much fat. I eat ranch beef. We feed corn for a month before butchering.
just found this thread and i have some questions ----
1) wouldn't "grass fed" beef be the more natural (original) way of eating beef
1A) what is the taste difference
2) What quality does the 'corn finish' give to the meat? Does it somehow make it not taste like grass finished?
I am really just curious. NEver really thought about the feed of what i eat
1) wouldn't "grass fed" beef be the more natural (original) way of eating beef
1A) what is the taste difference
2) What quality does the 'corn finish' give to the meat? Does it somehow make it not taste like grass finished?
I am really just curious. NEver really thought about the feed of what i eat
I would imagine grass fed beef in the west would be natural. And corn fed beef in nebraska would be natural also. I dont know what is natural about anything domesticated. If you want something 100% natural you need to kill it yourself.
you are right. i meant as far as "taste" goes. i buy beef at restaurants primarily.
i wonder if i'd know if they switched it to something NOT assembly lined. Would i not like it? or would i become ravenous?
i wonder if i'd know if they switched it to something NOT assembly lined. Would i not like it? or would i become ravenous?
That's my bet.
Go to a chain restaurant and eat their best steak.
Then go to a really good steak house and get any of their steaks.
The difference is orgasmic, unless you're a vegan, then it's all puke!
great...something ELSE to get addicted to.
- Thread starter
- #412
Grass fed beef has a "gamier" taste to it....
if what they say is true then i would venture to guess you would get a good steak out of them..
- Thread starter
- #415
looks USDA Choice. The marbling is globular which makes for a greasy steak sometimes. What you want to see is a lot of small thin flecks of white throughout the entire steak.
Dont get me wrong, i am sure it will eat great....
it came out tasting pretty good. I am not steak connoisseur, but this one ranked in my top 5. My top two were two separate occasions at a steak house called mahogany's. Their bone in filet was delicious.
Do you have any pics on what a prime steak looks like?
It's Liam now. PM him for meat info, after all he's the expert!
Liam, paging Liam.....
- Thread starter
- #419
buffalo is not too bad. It is a bit tougher than you would expect, so i would age it about 7 days longer. Sometimes the fat can have a 'tangy' taste. Ground buffalo is ground buffalo...
overall it is not bad
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I had some type of Ostrich cut recently and damn if that bird didn't taste like about the best piece of steak I've ever eaten! I'd give up cow for ostrich any day! I had Guineafowl, too, and boy that was sooooo much tastier than chicken.
I'll have to check out the Africa Meat selection at my local grocer!