Corn- or grass-fed beef?
Posted by chefgui in log on August 18, 2009 | 12 responses
After I posted the article “4 reasons why grass-fed beef tastes better” on Twitter, I had a few fellow chefs & foodies who had a diverging opinion.
Well, we value dissent, here. Which is why I am posting the following poll.
Please take the poll and don’t be afraid to comment. I’d love to know what you’re thinking.
12 Responses to “Corn- or grass-fed beef?”
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Interesting, I would love to see more comments on the drivers on liking. I will yield to the consumer. I hope others comment on what cut and how they prepare grass fed to get a better reference point. In my testing I found grass fed beef to taste watery and did not have the full rich beef flavor that I am accustom to. I personally love the taste of a well marbled, white fat, corn fed beef cut from the corn belt in the US, Nebraska, Iowa etc. Chef if you use grass fed beef I would be interested in who is the vendor or what is your source. I would love to have a good experience with grass fed and have my mind changed. It all depends on what you enjoy. Thanks for putting up the poll!
I sell Grasas fed beef from Uruguay…great flavor, great cuts of meat and most important…pricing and serivce that i provide…call me
john
917.826.4975
You are what you eat, eats. The taste of grass-fed beef varies depending on the quality and variety of the “salad bar”.
The web link above is to a video on Youtube of Polyface Farms in Virginia. It pretty much makes the case for Grass-Fed, and eating food produced in your own local food-shed.
At about 4:00 in, you get to see “Salad Bar Beef.”
Enjoy!
Hey there,
I have a couple favorite suppliers in the NYC area. One is Grazin Angus who makes some of the richest, ‘beefiest’ steak I’ve ever had (corn or grass fed). Their porterhouses are spectacular and they leave a fair amount of fat on for more flavor. I also like Arcadian Pastures who supplies many top tier NYC restaurants including Daniel and others. When I look at a rib eye of theirs in the freezer, I always assume it’s a corn fed prime steak until I look at the label. Again, superb genetics and grass yield wonderful meat. I’ve had plenty of the ‘watery’ grass fed beef you speak of but not from suppliers who strive for high marbling and who age their beef so consistently.
Eat well!
JeremyEG
Thanks Jeremy, I’ll have to look up the vendors on the net! Thank you very much for the lead!
Corn fed is the best!
This year I purchased a grass fed 1/2 for consumption at home and can only state it is the most flavorful beef I’ve eaten aside from my travels in Argentina. I’m not stating this to promote some board… The flavor brought me back to eating steak at home as a child.
Taste buds can’t lie when beef is caramalized in a cast iron pan.
Cheers
Chef Yvan Gaston Sabourin
Grass fed is an aquired taste. Beef from Argentina can be quite stringy, but very delicious.
http://www.wildriverreview.com/wrratlarge/?tag=warren-bobrow
I recommend 28 day aged Prime Beef from Hoeffner’s in Morristown, NJ
I love corn fed…but that’s b/c I LOVE FAT!
cool. a comment from chef, super-blogger, and personal mentor jaden of http://www.steamykitchen.com.
thanks Jaden. nice to see your here.
I don’t eat much beef but I recently bought my husband some grass-fed sirloin from Whole Foods. He made it on the grill and told me not to buy it again because it tasted to “grassy.” This month I am going to a cooking demonstration of grass-fed beef. I spoke to the farmer on the phone and asked him about the grass taste. He told me it has to be prepared a certain way because it doesn’t have all the fat that corn-fed beef does (which is a good thing!). He mixes olive oil in with the meat and said to not knead the patties too hard. Instead, pick the ground sirloin up carefully with your hands while adding the olive oil, so as to not compact the meat and then gently shape the patties. I can’t wait to try his burgers. I’ll let you know afterwards if I liked grass-fed beef.
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