Anyone ever had bison? It's got a very distinct taste that's pretty damn good. HEB also sales the organic angus beef, but in the 85/15 variety.
organic beef isn't necessarily grass fed, though. There's a lot of different that goes into labeling.
I've had bison many ways, love it. We can get that at our FM too. I've also had elk and its gamier but really good as well. Those meats have really distinct flavor that you don't get in a lot of beef.
I don't care about the grass fed part really. Fact is, HEB doesn't put all the additives in the beef after the fact like Walmart and some such. That's all that matters.
"I don't care about the grass fed part really"
The organic grass-fed part is the most important for health. grass-feed beef is actually healthful, with a more Omega3 that omega-6, -9.
cows evolved eating fresh, low-carb leaves (grasses), not seeds (corn, soy, etc). Feeding cows anything but grasses is a perversion.
Non-grass high-carb feed, along with anti-biotics and growth hormones, is used to fatten them up fastest with the smallest inputs. They don't know why, but anti-biotics makes the feed more bio-available, less waste. The carbs screw up the cows digestion, making it too acidic, which promote of the poisonous strain O157:H7 of E-coli.
Yeah. However, there is also something to be said for being too sanitized. I understand trying to get healthy, but at the same time, there is a natural order of things that we seem to be trying to get around.
The Natural order of things where cows are injected with hormones and fed the remains of other cows?
Grassfed organic beef is far better in quality in every single way to beef that isn't grassfed.
There's a reason why most good steakhouses only use grassfed beef.
And wtf does "too sanitized" mean? You mean like dipping your chicken in amonia?
I rarely eat beef, I am lucky enough to have a deep freeze filled throughout the year with ground venison, venison steaks, venison/pork ground breakfast sausage, venison/pork sausage links, and venison stew meat. The difference in ground venison and beef is ridiculous - making patties with your hands hardly gets them greasy, and you have to add fat - whether it be bacon grease, olive oil, or whatever else to get it to stick together. Country Slaughterhouse outside of Victoria is the only place my family has had their processing done for the last 25 years, and they are by far the best thing about or near Victoria. That being said, isn't "organic grass fed" something you really can't be sure of unless you know where your butcher is getting their meat specifically?
anyone put ketchup on their nuggets?
LOL grassfed beef. Corn fed is much tastier. The perceived difference in the health benefits of grassfed are grossly overstated as well.
push them sales Nathan Explosion, I'm recommend you for the HEB spirit award
Theres been a lot of clamping down on the labeling of items so if its says grass-fed organic you should be able to with reasonable certainty that it is so.
What do you base the 2nd part of your statement on?
There is what basically amounts to a farmers market delivery service here that works with a bunch of local farmers and ranchers to deliver beef, veggies, etc to your door with a weekly (or biweekly) service. It all comes from local places, only what is in season, etc. Oh and you are allowed to and encouraged to take a drive out to the farms where your food is being grown, raised, etc. to make sure you agree with their practices (the farmers have to agree to be organic in the growing of the fruits and veggies, humane in the raising of chickens and cows and to feed their animals normal stuff (grass, chickenfeed, etc))
Is it a CSA?
yes
FACTS !
Sorry to call you a .
Not that there's anything wrong with that.
I didn't know if those new strictures went into effect yet.
I raise grass fed beef for personal consumption and IMHO there is a HUGE difference in how it tastes vs. feedlot beef. It has a much richer, "meatier" flavor...
Yup. Its more expensive at stores but if you can get it straight from a farm through a market or a CSA like Drachen pointed out above its actually not bad.
I thought they had but maybe not.
Took effect in June:
I guess you can slap grass fed organic on it if they eat it 1/3 of the year.Producers seeking organic certification must prove that their ruminant animals, like cows, spend at least 120 days per year, or the duration of the grass-growing season, grazing on pasture. Moreover, grass must account for at least 30 percent of their food. Producers that were already certified organic before the rules’ release in February have an additional year to comply.
For those interested the name of the CSA is "Greenling." Every once in a while they will also work with a local Vineyard or a brewery to also offer wine and beer. It is really a great program and ridiculously convenient.
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