Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I recently picked up a split half from a new beef provider. My guy uses a meat processor that's close to where I live. It is a meat store/processor and they do a lot of deer at this time of year. They were very busy at the time of my processing and they were over a week late getting it done.

To make a long story short, there were other problems, too. They didn't give me the suet, kidneys, liver, or bones that I was promised. The processor said that the animal's liver was "bad" and they offered to make it up to me "after the first of the year." (There was no explanation for the other missing items.) Of course, their shop sells feedlot animals so that's what I'm guessing they would be giving me. I declined.

While I was bummed out about this turn of events, the steaks looked good. Tasted good. Then I opened a 1-lb package of ground beef, which was in a white "sleeve," wrapped like a fat sausage. (I have something like 40 more of these packages.) I was surprised that the meat was pink. Like conventional, supermarket beef. I have never had grassfed ground beef that wasn't bright red. I opened a second one. Same thing.

I'm thinking that the processor filled out my order with ground beef from a feedlot cow. Is grassfed beef readily distinguishable from a feedlot animal by the color?

I must say, I am not sure I trust my judgment on the taste aspect of it. It tasted good to me, but lacked something in texture. And the color, again, is unlike any grassfed beef. It just looks pale.

Thoughts?

flag	asked Dec 12 2011 at 0:41 wjones3044 10k●19●56

Thanks for sharing your experience. It's a good cautionary tale. I agree with Nance and hope you don't have to use them again. – Sara S. Dec 12 2011 at 1:08

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Also, this PH questions is related and you may find it helpful: paleohacks.com/questions/59381/… – Sara S. Dec 12 2011 at 1:10

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You might be able to smell the difference between grass and grain-fed. I've had some grain-fed beef that was amazingly red and rich, so it's hard to base it off of appearance alone. – Nemesis Dec 12 2011 at 1:20

Thanks for the link Sara S. I still feel like I'm missing the definitive answer. – wjones3044 Dec 12 2011 at 1:28

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Nemesis, I've had some very red, nice-looking conventional ground beef; however, I've never had grassfed that looks blandly pink. – wjones3044 Dec 12 2011 at 5:33

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Nance · Answer 1 · 2011-12-12 00:48:45Z UTC

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All the grassfed ground beef I've had has been pretty dark but I don't know how you could prove they pulled a switch on you. i guess it could be variable based on exactly what goes in and the age of the animal. But still, this whole thing doesn't seem to pass the nose test.

I hope you aren't planning to do business with them again.

answered Dec 12 2011 at 0:48

Nance
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	I will not be using them again. It's a shame, because it really comes down to bad/nonexistent communication with the processor. I have no doubt that this particular farm is passionate about what they do. The guy called me to apologize; but apologies aside, it's a $500 outlay and I don't feel good about the outcome. – wjones3044 Dec 12 2011 at 1:24
	Exactly! I used to buy beef in bulk years ago and each animal was subtly different. It'd be a heavy feeling in my stomach if I didn't feel I got a) everything I expected and b) from the same critter. – Nance Dec 12 2011 at 1:58

saiklón · Answer 2 · 2011-12-12 01:10:46Z UTC

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Don't quote me but I think it matters which muscles they used too. The darker meat is usually the slower twitch muscles (at least this applies to fish and fowl). I have even seen really different colors on the same piece of shank cut meat, one muscle different shade than another.

answered Dec 12 2011 at 1:10

saiklón
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Still, with the ground stuff it's usually quite consistent. I've bought hundreds of pounds of grassfed ground beef. And it's always been more like burgundy wine than watered down pinot noir... – wjones3044 Dec 12 2011 at 1:27

Amy · Answer 3 · 2011-12-14 10:33:02Z UTC

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Careful before you pass judgement on a meat processor just by the color of a farmers beef. I'm a processor. The light color of the ground is likely due to one of two things (or a combo of both of them). Young animal & high fat content ground. Neither of which the processor has any control over.

answered Dec 14 2011 at 10:33

Amy
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Thanks. The trust level is not high, because of the mixup with the liver. I'll give them the benefit of the doubt. – wjones3044 Dec 14 2011 at 12:16

Rhubarb · Answer 4 · 2011-12-12 05:33:12Z UTC

I agree that from my observations that grass fed beef is usually darker than grain fed, but I by no means think that is any hard and fast way to know for sure.

Sodium nitrate, a preservative, when used with meat will make it a more red / pink colour. It has been used illegally in Australia by butchers to restore the colour of older meat that was becoming dark / grey. I'm not sure if other preservatives have a similar affect, but given the colour of your beef I would be inquiring to see if the processor used any preservatives with your meat.

And after your experience I would also be looking for a new beef supplier. Bad liver?! What is all that about?

Pierce Inverarity · Answer 5 · 2011-12-12 01:05:23Z UTC

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Could it be due to a higher fat content than you're used to?

answered Dec 12 2011 at 1:05

Pierce Inverarity
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It's possible I suppose. – wjones3044 Dec 12 2011 at 1:25

Aisling · Answer 6 · 2012-09-10 15:42:12Z UTC

I own my own cows and have had them processed for years and I have never gotten pink ground meat back from 100% grassfed. I think you got ripped off. One thing I recommend is never have your meat processed during deer season. Most small processors are busting their butts and a mistake is a lot more likely. I highly doubt your liver was "bad" either they messed it up during the butchering process or they completely forgot your special instructions because they were too busy. Amy raised 2 points on the age of the animal and the fat content. If it is 100% grassfed you won't have high fat content. Unless your cow was 9 months old or younger you didn't get veal either and your steaks would have reflected the same pale color. I would definitely use a different processor next time.

Brad · Answer 7 · 2012-11-08 00:48:41Z UTC

I read from Dr. Mercola that grass fed hamburger grease will remain a liquid at room temperature if it's truly grass fed. Anyone else know this is true? I have been buying grass fed for years and due to the drought, I bought from another farmer. The beef is great but the hamburger will cause a grease fire on my grill the fat content is so high. I am starting to believe I was taken. what do you think?

Andi · Answer 8 · 2013-01-08 17:12:12Z UTC

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I recently got some grassfed ground beef that was light pink as well. I asked the farmer and he said it was from a young animal. It cooked up to the color of ground turkey, but was still tender and juicy.

answered Jan 8 at 17:12

Andi
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Mike T · Answer 9 · 2013-01-08 18:32:19Z UTC

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Take a look at the picture here:

http://www.archevore.com/panu-weblog/2011/4/5/wild-vs-grass-vs-grain-fed-ruminants.html

Yellow/greenish liquid comes off when frying grass fed ground beef.

answered Jan 8 at 18:32

Mike T
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PilatesGatekeeper · Answer 10 · 2013-01-17 06:32:45Z UTC

at my local Sprouts they color code the condainers in which the grassfed beef is sold, and the grassfed steaks are a little smaller than the same cuts of corn fed beef, but aside from that it might be pretty difficult to tell apart a grassfed beef from grain fed beef

Can you identify grassfed ground beef just by looking at it?

10 Answers