Originally Posted by Remsen


It sounds ethnic to me...

I know it's not always a good thing to switch topics in a thread, but since there are some cattlemen here I figured I will try my luck.

I have to split my time between Montana and California, due to elderly parents in California. When I am in Montana, I get steaks from a local butcher who buys beef from local ranchers. The steaks are the best, but something I've noticed is that that fat on the local beef tastes different from fat on beef I get in California. I trim all visible fat off of cooked steaks in California, but the last steak I had in Montana I left the fat on and I swear it tasted like butter.

Is it generally true that beef fat tastes better when the meat is REALLY fresh and then it gets a bit heavy and off-tasting as time goes by? Or could it be that the local beef in Montana is simply better?


No telling what they feed them Californification Cattle. 😜

"Allways speak the truth and you will never have to remember what you said before..." Sam Houston
Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"

~Molɔ̀ːn Labé Skýla~