Home Forums Hunting & Shooting Hunter's Campfire Beef on Sale

I'll take 'em !

The fat is the best part.

Exactly....

They could put a flashing light on his head and use him for a marker buoy.

The environmentalists would be up in arms over the greasy slick that would trail from him.

Nah.

They'd just think it was a dead walrus.

1.97 beef result... Dennis and I are accompanying DARBY on his deer hunt in Tonto Basin this weekend... hope they like it spicy.

Kent

The fat profile in grass fed beef is different from feed lot beef. Like wild game, it's less saturated and therefore has a lower melting point. Our bodies need the higher levels of mono-unsaturated fats that grass fed beef (and fish and wild game) contain. A nice benefit is that the fat from grass fed beef doesn't coagulate at body temperature, so it doesn't coat your tongue (and taste buds) when you are eating. That high melting point of feed lot beef is the reason there's A1 steak sauce on every restaurant table: the acid cuts the fat off the taste buds so you can actually taste the beef.

Anyway, there's finally some science in nutritional recommendations, and grass fed beef and dairy have much healthier lipid profiles, allowing the marketeers to use that argument to sell, sell, sell!

I think you're missing the real reason for A1 on the table.

Horseshit.

Next you will tell us that buffler is more healthy.

The irony in that is back through the mid '70s - '80s and early '90s, grass fed beef was advertised as "budget" beef and priced as such.

It's been my experience that the fat of wild whitetail deer must have a very low congealing point too as when I've got some in a bite I had to drink something warm to get rid of the already congealing grease slick it left inside my mouth.

They didn't have to take the time and expense of finishing them on corn at the lot.

As is the case with any and all food-related advertising.

Of course there is some truth to that.


Feedlots are actually....sort of fast and cheap in some ways.


A true "Grass Fat/Finished" animal is an expensive animal.

Most of the critters sold as grass fats were not finished in the proper sense....they were just allowed to reach a certain age and weight and then butchered. Never having seen the feed lot.


To truly finish on grass (forage) is very time consuming and expensive. You need that animal on an increasing plane of nutrition all the time....never once going backwards.


To plan all that, have the acreage, precip, and expense of stockpiling-planting forage is quite a task!


Most of this "grass fed-fat-finished" nonsense is just that....nonsense. Like IPA beers. IPA beers are fugging terrible....but you are shunned if you say you dont like them.


Very few people have ever truly eaten a "grass _______" animal.

Very good post - "Look, the emperor has no clothes!"

I'm going to disagree on the IPA comment. Of course I was drinking IPA long before it was trendy, and before a profusion of not so well balanced Johnny come lately entries hit the market.

It has become sort of a perverse arms race among brewers to produce the most outrageous IPA.

No doubt there are some good ones out there. Schit...I can drink a little scotch now...never could before. And is good stuff too....Cutty Sark.......



My point is that most of the beef that gets sold as Premium....healthy.....grass finished.....good for the environment...blah blah blah.....is just marketing wank.


When someone says "science has shown".......generally not.


A truly Grass Finished beef is a treasure to behold. The taste and texture of such a beef is equal in quality in every way to a premium grain fed animal. Its just different!


Thats what's so sad about all this marketing wank. The producers that are turning out such animals are lost in the heap of animals that have simple never been to the feed lot. The profit is in marketing and GUILT....not quality.


Whole different animal.

It seems the further ones is from the pasture , the easier it is to convince them how much better "grass finished" beef is, most have no clue that weather and precipitation control the quality of the grass that is available at this time of year, the snow interferes with us this time of year.

It's naturally lower fat, but that's about the only inherent difference. You can manipulate buffalo, beefalo, cattle, wagoo (or however you spell that), even elk or deer through feed.

JIm is right on the money. There's grass fed and grass finished.

"Grass fed" is a trade marked marketing term. You can look up the definition and what you are allowed to feed and not feed. You can't feed trit, for example, unless it is cut before it goes to seed. Now, a dough-stage trit silage (or hay), is a fabulous, FABULOUS part of a finishing diet, but you wouldn't be able to market it as grass fed. Leave it to the do-gooders to go all pharisee on a good thing.

One of these days, I need to trademark the term "grass finished", and do a little marketeering myself....

Personally, I prefer alfalfa finished elk and deer. It is outstanding.