The Surprising Taste of Grass Fed Meat
The only real disagreement I have withcorn-fed beef is that it's comparatively tasteless compared tograss fed meat. Atleast by my experience in Missouri.Not too long ago, I was a guest of my boss'spartner at an upscale St. Louis restaurant.Pretty fancy overall, but not too many forks to figure out.$50 entrees, though. (That partner wasworking to impress us, alright.)I had their New York Strip steak just to seehow it would taste.It didn't.Once you got past the heavily peppered outside, it didn't have any real distinguishing flavor.None.Now I'm used to grass-fed steak and so I know how it can be tender or can be shoe leather.But it always has flavor. It's own distinctive flavor.This one, all $50 worth, didn't have
any
.Because that flavor comes from the various grasses that beef consumed, particularly the last60 days or so. What these guys got was a corn-finished beef which is fattened on corn for thelast 30-60 days or so. Yes, that's the problem - corn robs the flavor from the meat.What corn does which grass won't is to add more fat onto those animals. That makes themcook quicker with a higher temperature. So you can get that "char-broiled" flavor. But what isthe actual flavor? Burnt fat. Try this yourself. Cut away all the fat and what they cooked it in.Unless they marinaded it all night before (which should really be done with any beef), youwon't really taste anything but texture. Because it has no scent, and most of taste is in the
Visithttp://worstellfarms.comfor moreinformation.
scent.Marinading actually imbues the beef with some sort of juicy or alcoholic flavor, which thenmostly stays in on cooking and makes the beef more tender.Years ago, I ran into that lack of taste problem - which again, you can try for yourself - at a fastfood restaurant. Buy their best seller, not their high or low end. Now take the burger out andset it to the side. Leave as much of the special sauce and everything else between the buns.Now bite in and taste. What you do get? Outside of a loss of a little texture, the taste doesn'tactually change.But that reason is also that they are buying the cheapest hamburger they can get - which isn'tfrom Prime or Choice carcasses, you can bet on it.Another story. We once had an old cow whohad injured herself during birthing. We hadto have her processed on the spot and thentaken to a processor to be made intohamburger. She was anywhere from 12 to14 years old. That hamburger went tofriends and friends of friends. But youknow what - they loved it. Absolutely. Weeven have standing orders for hamburgernow from some of those people. Shouldhave been tough and so on - that's why wedidn't risk it and it all went to 'burger.But that cow had been on nothing but grassit's entire life. Sure, I fed it some good hay and some cob-corn pieces in her last days.Maybe a week. So that wouldn't have created that change.I just like grass fed beef because
it actually has flavor
. It's not the same as deer, which is farmore flavorful but really tough unless you stew it a long time and cut it into very tiny portions.And some people like their food so bland that they can't stand beef like that.However, the majority of the people we have sold this to just keep coming back for more. Outof their way, in fact.That's where the flavor is. And they know it.- - - -
For more data on raisingpasture fed beef , as well as other information onprime beef as
health food – visit http://worstellfarms.com
Visithttp://worstellfarms.comfor moreinformation.
Our family goes back on both sides withfarmers. As far as we can trace.And that tradition came to Mexico,Missouri around 1960 to purchase thecurrent farming operation.Jim and Laura Worstell established aworking farm there and then, and raised abig family of 8 kids, along with severaldogs, cats, and an occasional pet squirrelor raccoon. And don't forget the llama'sand peacocks...In 2000, Robert Worstell returned to thefarm to take over operations management(as well as the day-to-day chores) andshares these duties with his mother and sister (well, not the chores, so much.)On approximately 250 acres of land, which is mixed hillsides, bottom, and woods, we raise acombination of annual row-crops and also our beef. Typical of this area, we have marginalland which is better suited to cattle than cultivation (which is typical of most cattle-farming).We've found that where we run our cattle actually improves the soil and its health - as long aswe pay attention and actually manage how long and when they graze where. As we continue tostudy and learn about and from our cattle, our daily lessons help us to improve the quality andquantity of beef we raise.We practice managed grazing and are transitioning over to ultra-high-density stocking, as this is even better for the land and actually
requires
more cattle peracre to keep up with the lush growth and pasture renovation.All our beef is from local stock. Mostly black Angus cross-bred cows, with our current BeltedGalloway bull named "Gene Autry" is servicing these well.
Ordering Our Beef
We only take local orders, so contact us via the website or call directly. Due to Federal laws,we cannot sell our beef out of Missouri – you'll have to buy it here. Generally, our beef isspoken for well before it's ready for processing. However, contact us for what we have comingup and we can give you an estimate on when the next one is coming available.
We are also offeringLa Cense beef
, which is USDA inspected and can be shipped anywherein the US.
Visithttp://worstellfarms.comfor moreinformation.
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The Surprising Taste of Grass Fed Meat
The only real disagreement I have with corn-fed beef is that it's comparatively tasteless compared to grass fed meat. At least by my experience in Missouri.Not too long ago, I was a guest of my boss's…
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