Zygote, I understand arguing for flavor. But there's so much evidence that grass-fed beef is better for the animal and better for your health. Who do you think is pushing forth this false information? The influential small farms lobby?

I got grass fed beef from a farmers market a year ago and didn't really like the flavor. It was a considerably stronger flavor than most steaks I get. This doesn't really have anything to do with the current argument, just a fwiw.

This is my entire point. The taste is inferior. Just like most people would prefer ****ing Miranda Kerr, "you" (whoever) can keep ranting about how much "better" it is to have Ryan Reynolds **** as your ass plug. It doesn't make you right.

And we should have poultry and pigs eating ****. I'm sure that would be amazing for the taste.

i'm not saying you're wrong. i'm saying this trivializes the situation. even if we assume you're right and competent studies with little doubts in their results support the idea that generally grain-fed is worse than grass fed (in terms of health of the cow and consumers) it still doesnt tell us everything. Maybe its the quantities of grains? Maybe there are certain food balances that change the situation? What about the types of grains fed and combinations with other foods and lifestyles? What if its fed flax or salba? What if you have cow fed on organic nutritional grains in healthy quantities, while have a healthy lifestyle, and is raised and butchered humanely and efficiently versus a cow that is fed pesticide grass and raised otherwise inefficiently and inhumanely?

Calling the taste of grass-fed beef "inferior" is ******ed. It's different, yes. But some people might actually prefer the different taste and texture sometimes.

Some people like fat chicks too, it doesn't mean they are right.

And fat chicks prefer grain-fed beef, so it's a never-ending cycle.

That's true.














But grass-fed beef is delicious.

Grass fed is not for everyone. It tends to have a more crisp texture that I actually prefer but you also have to limit yourself to the better cuts. I also like the idea of eating grass fed beef and that increases the eating enjoyment. I'll bet tons of people would get very grossed out if you actually showed them how Prime meat is aged.

I tried the salt method on the cheapest steak I could find at Safeway. The result was delicious. I give this method two thumbs up. Maybe I should try it on some grass fed beef!

You could enjoy the taste of ****. Calling it "disgusting" would still fit most of the population.


Can someone explain why we don't let ducks just eat pond scum? Why isn't there pond scum finished poultry?!?

Grass fed beef is how beef is supposed to taste. It's only the last 50 years that cows in this country are fed grain, mostly corn, once they reach a certain age. Grain has the advantage of fattening the cows up much faster due to grain's denser calorie count and is a lot cheaper than grass because of the backwards method the US supports the farmers. The bad news is the cows cannot digest corn properly and are fed antibiotics constantly to prevent them from getting sick. Yum.

Most of the rest of the world's beef supply is grass fed, as nature intended. Grain fed produces a milder flavor, which us Americans have gotten used to.

This information doesn't prevent me from buying supermarket steak all the time. The grass fed choices around here are mostly too thin for my liking. I have contacted a local grass fed farm and am inquiring about getting larger pieces so I can cut my own steaks.

People arguing about clearly subjective things is hilarious.

Welcome to the internet.

couple of things. Kosher salt and table salt are NOT interchangeable. Table salt is MUCH more salty than kosher salt. If you used 1 tablespoon of table salt on something you could easily oversalt it, but not with Kosher salt. That's one of the big reasons restaurants use Kosher salt is because it is much much harder to oversalt something with it. For steaks it's great because the coarse grains stick to the meat well.

I have no idea how coarse sea-salt compares to kosher salt in terms of saltiness.

Something you should all try instead of putting butter on the finished steak. Right after you finish cooking the steak, while it's resting, pour a light layer of good quality extra virgin olive oil on top (no, Bertoli is not good quality). I like a good italian one...don't be cheap, it should cost some money. Maybe a tablespoon total or so. You won't really taste it, but the steak will taste way better and you won't even be sure why.

Finally do not burn it. Ribeyes are burned anywhere past medium rare. Strips, filets and t-bones are burned anywhere past rare. I eat mine blue personally and don't typically eat ribeyes because I don't like medium rare steaks and you need to cook ribeyes long enough to liquefy some of the fat. If you haven't tried one rare, give it an open-minded shot. They legitimately taste better IMO but a lot of people have a hard time getting past the color.

Nice grunch!

A filet is OK rare because it's so tender but a NY Strip rare is pretty gross imo. Lots and lots of chewing cold meat, I'll pass.

lolsemantics. I will rephrase for you:

The methods by which the overwhelming proportion of cattle are fed grain in the United States is bad for the animal's health as well as our own.

Your whole breakdown there doesn't mean much. Corn is cheap, and it makes cows fat quickly. That's why it's used in feedlots. The cattle industry doesn't care about exploring alternate grain sources, humane treatment, antibiotic-free farming, etc. They just want to make the meat cheaply so they can sell it cheaply, and as long as their profits exceed the judgments they dole out from lawsuits, they couldn't give a ****.

Plus, it all goes back to their natural tendency: to eat grass. Why do we need to waste time trying to figure out what it is about certain amounts of certain grains that make them sick, when you could just let them graze on grass and they'd be much healthier?

Well, because I don't want to pay 20 bucks for a hamburger, for starters.

I'm only talking about health factors.

you thaw the tenderloin out, sear it, then cover with pastry and condiments and bake. You do lose a little tenderness when you thaw the meat but the relatively long baking makes the meat fairly tender anyway.

I don't think you understand what rare means. A NY strip epecially has to be rare because it isn't as naturally tender as a tenderloin.

Americans prefer the taste of grain fed beef as it has much higher fat and marbling. The cattle is raised on large feed lots and given corn based grain, that also contains chicken meal and other scraps. They are packed together and given anti-biotics to keep them disease free due to the living conditions and this all goes to create the distinctive flavor. I personally don't care for the grain fed taste as here in new Zealand most beef is raised in paddocks and fed mostly grass with some occasional grain as a supplement as that is what I am used to.

A good book about the food we eat is http://michaelpollan.com/books/the-omnivores-dilemma/

Ok question.

All everyone suggests is getting the pan as hot as possible, when i do that though i end up burning the outside of the steak slightly, i like to cook my own medium to med rare but it always seems to start to go slightly black when the pan is super hot..Sometimes to the extent where it looks burnt. Hows this supposed to be avoided? I only cook sirloin or fillet fwiw.

Aand if i want a medium fillet thats warm but pink in the middle how long should i sear/oven cook it for and at what oven temp?

How about, don't get it as hot as you can.