Off topic but...
Any tips on buying local pasture raised that WON'T taste like dirt? The meat we've got is OK but the fat tastes like dirt. This is from local farms in GA claiming grass fed and grain finished. If you're the Worcestershire well done steak sauce type that is OK, but not for me. That's why I trim fat off venison.
My source is a cow/calf operation. He raises them on grass and hay. And feeds them twice a day on corn silage and ground corn and oats. The flavor is outstanding. I'd look for someone that does similar or finishes them with barley like Big Jim does.
