When does the lean to fat ratio of grass-fed beef make it not worth bothering with? I found a VERY close (I have no idea how I missed the field of longhorns driving by it three times a week, but it happened) source with what I think are reasonable prices (grass-fed, no hormones/antibiotics), especially considering I won't have to waste much gas to get it -
...anyway, the rancher touts the beef as "naturally lean Texas longhorn" and such, and with that sort of fat-to-lean ratio, am I getting much benefit over the grain-fed stuff (aside from ethical issues)? I suppose I could ask if she sells the suet, perhaps?? It's just literally down the street - talk about buying local. Heeeelp.
Try it! (Unless you have to buy a side of it at once?)
85/15 is the lowest I go with ground beef, so you could add some fat or skip it.
Steaks depend on the breed and pasture.
We had 3 local producers where we used to live and I only liked the meat from one of them.
grass fed is leaner but not all GRASS FED is the same. You need to invest time and finding the right farm or rancher. A good butcher should not cut the animal in the same way as a convential butcher does either. Cheaper cuts will be better.
She may mean it's not as well marbled -- you don't get much if any marbling in grass-fed -- in which case it could just be a matter of asking them not to trim cuts too close.
Another angle is just going for fatty cuts. I'd be really surprised if the brisket is lean, for example.
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