Where's The Beef
- emglow101 Jan 17, 2012 08:31 PM
I am about to give up on steak. I have tried many different cuts of steak, but something is missing. Grass fed , Organic , Grain fed, etc... Bring to room temp, pan seared, medium heat or high heat. Salted before or after. Very simple here. It all tastes the same. I seem to have no choice at different markets in the area. California. Where did the different grades go ? Select, Choice, or Prime. It's all being sold as raised on so and so ranch or what it is fed. Besides finding a farm animal to artisan butcher in your area. I am going to give up. It's lamb as the choice for me. I like a good steak now and then but it's not tasting like beef for now.
Yes, the goal with mass-production beef now
is tenderness, not flavor.
For real beef, try AlderSpring Ranch in Idaho.
Word has gotten around, alas, so it's in short
supply. Also check out Tallgrass, owned,
incidentally, by Bill Kurtis. As you probably
know, maha Steaks (the company) should
be avoided like the plague.
how do you like your beef? depending on how youre cooking it you'll won't notice the subtle differences between them. i consider the taste of beef tasty, but its not something that's going to hit you over the head and overpower any preparation. that's why for the highest quality beef its usually served raw or simply prepared with at most salt/pepper/butter. aging should concentrate the flavors and help make you taste the beef flavor.
domestic beef doesn't vary as much as other meats. lamb can vary from a beef like red meat to a very gamey, tough meat (more in the mutton range).
We generally eat lamb/hogget/mutton more often than beef. Partly that's because we like the taste but partly because we find it far more versatile than beef in suiting different cuisines that we like to cook.
The key factors to great tasting meat is the breed of the animal, how it's raised, how long it's aged and if it;s properly butchered. My beef comes direct from the farm - Highland or Galloway cattle, raised to organic standard (although not certified organic due to costs) hung for 21 - 28 days and butchered on the farm by the family's son-in-law who is a qualified butcher. Tastes pretty good - and I almost never order beef in a restaurant as it just doesnt measure up in taste.
Hogget's a sheep that's between one and two years old (generally speaking). Younger, it's lamb. Older, it's mutton.
Hard to find. Most farmers who want to raise the animal longer for more flavour will tend to want it to grow on to the mutton stage so they can get the higher prices. Hogget's a largely untapped market at present.
This is where the grading went......
I'm sure the USDA works similarly in Ohio as in California. Essentially all beef is usda INSPECTED for saftey and is paid for by tax dollars. usda GRADING is optional and paid for by the producer.
Also saying that a side of beef is hung is a lot different than dry aging primal cuts of beef.
I prefer prime graded 28 day dry aged bone-in rib-eye. They are usually, no always, quite pricey, but well worth it. I have not found a locally produced un-graded beef product that is worth eating any more than for it's nutritional value alone. Blah!
Lastly if you are interested in supporting local farmers I have found local/organic pork products to be superior to others in flavor and at time in price.
My first question is How do you prepare your steak? In my opinion...anything about medium rare and you're killing flavor and your results will pretty much be the same. Secondly, what fat content are you buying? I refuse anything less than 80/20. Also, you say different cuts, but of rib eye is tasting like filet mignon, I would say you should see a doctor (I don't mean this to be disrespectful). Also, what is your age. After a certain age, we start to lose our true taste buds and that is why so many older people add salt with even tasting the food.
Don't give up, but look into other reasons. Although "settling" for lamb is a win/win
I understand your dilemma. We are lucky enough to get grass fed beef with good marbling. That's the key. You have to find a steak with enough fat to add the flavor. The American public has demanded lean beef and other meat for so long that the producers/packing plants have fulfilled their wishes, to the detriment of flavor.