As I mentioned yesterday, we watched Food, Inc last Friday. Saturday, we went to a local market and bought some grass-fed beef and lamb – sorry, lamb is just delicious. We had never had grass-fed beef before, so I approached it a bit scientifically. I assumed it would taste differently than corn-fed beef, but I didn’t know if it would be gamey or just beefier.
We bought a sirloin, because it was cheaper. It was probably around a pound, 1.5″ thick, and had a bit of bone in it, nice marbling, and a thick, stiff, band of fat on one edge. I pulled the meet out of the fridge 30 inutes before cooking time, and simply salted it liberally with kosher salt and black pepper – both sides. When it comes to steak, I want to taste the beefiness, and in this case, I really wanted a simple backdrop for the grass-fed beef tasting. Husband started the grill at this time as well.
I noticed at this time that the meat was a deeper color. Not just redder, but also browner and more purple. The edge of fat had a dryer, stiffer texture than corn-fed beef, which tends to be slimier. The meat itself also felt stickier when compared to corn-fed beef.
30-45 minutes later -I got distracted by a two year old and some baked potatoes- Husband took the steak out to the fire. We like our beef no more cooked than medium, so it was cooked in 10 minutes or so with a flipping after 7. Then we let it rest for another 5-7 minutes – we just couldn’t wait any longer.
The taste? It was good, but I noticed that it wasn’t consistent in flavour through-out. Nearer the bone it did taste a bit gamey, but everywhere else, it simply tasted beefier, and was very tender. I would say it tasted like a 30 dollar steak at a fine restaurant, or the chateau cut of the tenderloin. Man, I can’t imagine how grass-fed Chateau would taste. Oh, God!
This really was the deciding factor in Husband’s conclusion to only by grass-fed meats. He figured he could cut meat out of 4 of 7 nightly meals if that meat was of higher quality.
I assume that cows from different regions will taste differently, just because they are eating different grasses, and we are after-all, what we eat. So we will shop around a bit to find the best price to taste compromise. For now, I will simply smile at the thought I something I get the pleasure of eating is also good for the environment. Not much tastier than that!