Home Forums Hunting & Shooting Hunter's Campfire Who else has no use for outdoor cooking?

He squeezes work in between fishing.

At least he has his priorities straight!

We need a side dish.

My favorite part is hearing about people saying marketing ruined good beef and blah blah blah and they tout Angus in the same sentence.

Read a book for once.

Ummm, no, a good portion is not holstein if you are talking center cuts in the restaurant trade.

And what exactly does force finished mean?

If you are insistent there is no good meat to be had in restaurants, that's your view. But, you are dead wrong.

LOL

Somebody needs to right hook that plate across the left side of your face.

Winner, winner.

Flavor trumps tenderness for me.

I have had some really good beef in Argentina and Uruguay and even Brazil. Older so it's tougher but pretty flavorful.

Idaho Shooter, just how much urea is force finished into a feedlot ration on typical steers?

Lean beef is good for one thing Carne Asada.

At this point IS is using all the rope given here to hang the fugk outta himself LOL

Here’s an exercise… At the risk of being flamed (for some reason?) for buying tomahawks, here are three different steaks. The photos show before cooking, after cooking and before cutting, and then a photo of them after being cut.

Someone tells me which set of photos is commercially (grain) finished beef and which set of photos is entirely grass fed, small operation beef, and why you came to that conclusion, and I’ll be impressed.

Until then, I’m gonna keep running this grill like a prom date and enjoying all sorts of stuff I cook outside, whether it’s grass or grain fed.

For what it’s worth, both were exceptional, but I feel like you’re more likely to get both flavor and tenderness from a grain finished beef than you will on grass fed. It’s easy, it’s cheap, but it’s fairly reliable. Grass fed CAN be good, but the rancher, the butcher, and the chef all need to know what they’re doing. It’s awfully tough to mess up a steer by feeding him corn in his final days…



Set 1:









Set 2:

You’re making me hungry. Those look damn good

IS is Google fu-ing or texting neighbors LMAO

Now that is cooked to perfection!


Top steaks resemble our grass/alfalfa/pea wheat pellet finished beef. We ran out of silage a few weeks before the last two were butchered....

And call me crazy but I prefer the leaner cuts. I'll take a fancy sirloin or tri-tip or T-bone over a high grade rib steak.

Curious, do you have a preference for what we have available locally? I've been getting most of my stuff at Mat Valley Meats, and so far, so good. I've been looking at buying a half beef from Hungate, but they have Angus... not sure if there's better up here.

Nothing wrong with a medium Sirloin . Not a damn thing

Meat cooked over fire.

We've been doing it for a while. When it stops, we aren't gonna last much longer.

Baseball cut sirloin.

Rare.

And, it's Kansas City strip, dammit.

I like sirloin.