Grass fed beef is quickly growing in popularity as smart consumers realize the many benefits.
First off, it’s nice to know our cows are living out in the pasture and eating natural native grasses, just as Mother Nature intended. Second, the health paybacks for grass fed beef are out of this world!
Omega-3s abound and so lean you can add it to your list of light ingredients. Lastly, the taste. Our cows impart the regional flavors of the grasses upon which they graze. It’s an earthier, more robust flavor that reveals how beef should really taste when produced in line with its natural history.
Still, for a country raised on corn fed beef, the transition to a more rustic flavor profile can be a bit of a challenge. Higher omega-3 levels and other differences in fatty acid composition are certainly a nutritional advantage for grass fed beef, but the grass can impart a strong flavor that is a surprise to some. This is sometimes characterized as being more robust and diverse.
The Taste of Grass Fed
While these flavors may not occur in corn fed beef, they are meant to be part of the overall beef flavor profile. The grass diet enhances these earthy flavors and since it’s so darn lean, there is no fat chunk masking the taste of our beef.
Like great wine and cheese, grass fed beef possesses different qualities depending on where it’s grown and what time of year it’s harvested. Since our cows are consuming local vegetation, the resulting beef is leaner and boasts these more rustic, traditional flavors. What you’re tasting is the sun-kissed flowers of the prairie and the native grasses of the pasture.
We’ve found that recognizing this adds to the whole experience of eating grass fed and eating ethically. Eating grass fed beef can push us to become beef connoisseurs and challenge the way we think beef should taste.
If you’re not sure where to start, but are ready to experience grass fed beef, we recommend starting with grass fed ground beef.
The flavor difference is mild with grass fed ground beef. After that, our roasts would be the next step. You’ll have a bit more of those prairie notes in your slow-cooked roast.
Finally, our grass fed steaks impart plenty of rustic flavors for the distinguished palate. All of our steaks are dry aged to bring out more robust flavor.
When it comes to cooking grass fed beef, it’s important to pay close attention. Ground beef is pretty self-explanatory, but you’ll want to sear your roasts and make sure not to overcook them. The same goes with steak. Since it’s so lean, you want to keep it as rare as possible. There’s no big chunk of fat to save the taste of an overdone steak, so just make sure not to leave it on the burner too long.
Enjoy adapting your palate to beef with character and remember this is how our food is meant to taste!