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Cannot speak for everyone but the bona fide grass fed free range beef i have eater was better.
Is there really a significant difference? I see some of the grass fed beef in HEB and it cose nearly twice as much as the regular beef.
Cannot speak for everyone but the bona fide grass fed free range beef i have eater was better.
Grass fed seems to be denser with a little stronger beef flavor. Has more gristle and you don't want to eat too. Instead of marbled steaks it will be meat with fat pockets. I have raised and slaughtered a bunch of grass fed steers and honestly prefer prime grain fed beef.
Grass fed is leaner and tougher. Prefer grain fed
Grass fed healthier for you but I prefer the taste of grain fed.
as others have said, grass fed is better for you.
And exactly why is that?
Grass-fed usually contains less total fat than grain-fed beef, which means that gram for gram, grass-fed beef contains fewer calories.
But the composition of the fatty acids is vastly different, which is where grass-fed really shines (1, 2, 3):
- Saturated and monounsaturated: Grass-fed beef has either similar, or slightly less, saturated and monounsaturated fats.
- Omega-6 Polyunsaturated Fats: Grass-fed and grain-fed beef contain very similar amounts of Omega-6 fatty acids.
- Omega-3s: This is where grass-fed really makes a major difference, containing up to 5 times as much Omega-3.
- Conjugated Linoleic Acid (CLA): Grass-fed beef contains about twice as much CLA as grain-fed beef. This fatty acid is associated with reduced body fat and some other beneficial effects (4).
When I'm going out for steak I'm not usually counting calories tbh. Eat your greens and the other healthy the other days of the week.
Grain fed meat has more marbling (fat) than grass fed. More fat = more taste.
That's why ribeye's taste so good..always cook medium rare (hot pink center, juice ) ..The more
you cook steaks the tougher they are....like shoe leather..
When I'm out a nice steak house I will never order a filet but when I'm at home my filets are better tasting than any other cut. What gives?
Steak houses use different cooking methods. You may use charcoal, most steak houses use a grill then finish it off in a oven.
I like Ruth Christ filet better than any other cut there. I like to cook my rigeye's at home over charcoal, season the meat with
fajita seasons mix and sea salt. nothing else. If you cook it right you should never need a steak sauce to hide the flavor of
the meat.
Most steakhouses use a broiler.
Yeah they do. Some use what looks like a gas grill and then finish it in the oven. If you
want to get it right every time there are some electronic temperature probes that you
probe into the meat to check the temperature to tell how cooked the meat is. 145 degree (med-rare)
is where I take the meat off, place on a plate and cover with foil for about 6 min to let it rest. Yes, if you
probe the meat too much the juices will run out, but the more you use this probe the less you
will use it till you don't need it at all......
dude I know how to cook a steak, and I don't need a temp probe unless I'm smoking meat. It's not a matter of me over or under cooking it, guess it's difficult to explain. Kind of like when someone else makes you something it usually tastes better phenomenon, except the opposite with filets and myself.
The key to a great steakhouse is a dry age room.
I was not trying to say you didn't know how to cook . It was more for anyone to read what worked for me.
Guys are expected to know how to grill and I turned a lot of meat into shoe leather learning to bb-q.
Nothing worse than to see your guest gashing their teeth on a piece of meat. Everyone smiles and says
it's good. I always had a lot of booze around when I was learning to cook..
No need to stab it at all tbh.. a thermometer, all you have to do is touch the steak to know how done it is.I was not trying to say you didn't know how to cook . It was more for anyone to read what worked for me.
Guys are expected to know how to grill and I turned a lot of meat into shoe leather learning to bb-q.
Nothing worse than to see your guest gashing their teeth on a piece of meat. Everyone smiles and says
it's good. I always had a lot of booze around when I was learning to cook..
145 and rested under foil will NOT be medium rare...it will be almost medium. For medium rare pull at 135-140.
Last edited by CosmicCowboy; 09-01-2015 at 08:58 AM.
Steak pro's and long term steak cookers use this method to tell how much the meat is cooked. It takes some experience to
get this right and if you can, more power to you.
I like my meat with juices running with a hot pink center. 140 to 145 then cover and rest for about 5 minutes
seems to work for me but the thickness and grade of the meat can change how the meat turns out. Have you ever
gone to a place and order a steak and it's under cooked or cooked too much. Anywhere I go now and get a steak I always
ask how they call the steak so I can get it right. I have ordered a medium rare cooked where it just looked raw.
It's actually pretty easy after a while..learned by using the old "thumb" method
How it's done..........
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