Meat Qustion

[THEU]

I was thinking about this tonight as I was making some chicken fried steak. I use round steak that is homegrown on my family's local ranch. Does anyone else here ever use meat such like this (produced on a non commercial scale) and what is your experience on the quality of such meat v. meat that can be purchased at a butcher shop. Just thought in Texas this might be a good topic to discuss.

 

[bevosayshi]

You can take a good look at a steak by putting your head up a butchers *** but wouldn't you rather take the cows word for it? Or was it....you can take a good look at a .....awwww forget it......

 

[NB_LONGHORN]

I would suspect cattle raised by your family is grass fed. This produces leaner animals as a rule in Texas. Most of the beef you buy in traditional grocery stores is from feedlots. The high calorie diet brings the animals up to slaughter weight faster at a younger age. There is a growing demand among consumers for grass fed beef, but a smaller percentage of it will grade out choice or prime. For something like cube streak that will be tenderized, I think you will be pretty pleased with what your family has produced and knowing it is the "fruit" of your labor makes it taste that much better.

 

[hornian]

I eat a lot of venison, but I guess that's apples to oranges.

 

[Super_Chachi]

We eat mostly all grass fed meat produced by local farmers.

 

[THEU]

NB, yes it is grass fed beef, and yes it is VERY lean. I sometimes add some oil just to brown the ground meat because it doesn't have enough fat in it. My question really is about flavour. It always seems to be so much more full of flavour, and I wanted to know it there were many others on this board that prefered or went out of their way to get grass fed beef, and it looks like at least some do. I think it's a great value as well. You can even find another family to go in with on getting a half each.