On Monday, April 6, 2020 at 4:32:40 AM UTC-10, Ed Pawlowski wrote:
> On 4/6/2020 5:40 AM, S Viemeister wrote:
> > On 4/6/2020 9:03 AM, Janet wrote:
> >> In article >,
> >> says...
> >>>
> >>> On Sunday, April 5, 2020 at 12:51:03 PM UTC-10, jmcquown wrote:
> >>>>
> >>>> How about you specify the cut of beef rather than use a generic term
> >>>> about what the beef is fed?
> >>>>
> >>>
> >>> It doesn't matter what the cut of beef was. Grass fed beef is a tough
> >>> mother compared to grain finished beef.
> >>
> >> *** Not in my experience
> >>
> > Nor mine.
> >
> No experience to comment on. I did, however ask my friend Mr. Google
> and he said:
> Grass-fed beef is the clear winner on many counts, but you may have
> noticed that grass-fed steaks can be noticeably tougher than grain-fed.
> That's because pasture raised cows get plenty of exercise resulting in
> thicker muscle fibers. They also take longer to finish. These factors
> can create tougher meat
> Also
> Because grass-fed beef has high protein and lower fat content, the beef
> will usually require 20% to 30% less cooking time and will continue to
> cook when removed from heat.
>
> Following the logic of more exercise and less fat it would seem likely
> but like all generalizations, it is not a guarantee of performance.
> Much of the lower grades of grain fed are tough also.
I do have some experience with grass-fed beef. It's nasty stuff. I won't buy the stuff unless there's a world-wide pandemic going on and the meat counters are stripped bare. OTOH, that last experience was so bad that I'll by fake meat before buying grass-fed again. I'll probably go to hell for dissing the foods we eat but don't take my word for it - try it yourself.