Grass Fed Beef
I recently read “The Omnivore’s Dilemma” by Michael Pollan. He had spoken at the Web 2.0 conference I attended last November and it was a compelling talk. After reading the book and hearing about Joel Salatin’s Polyface Farms I decided to sample some Grass Fed Beef.
Having taken this objective, my first task was to find out where I could buy grass fed beef. I looked online and found a few local farms that would sell me a whole or half cow. That was more than I needed. A friend told me that New Season’s Market carried it. I packed the family in the car and took a trip out to the store. They carried one cut, a New York Steak. I bought it.
To prepare the meat, I marinaded it in a Yoshida’s marinade overnight. I then cooked the steaks on the BBQ, carefully using tongs rather than a fork (no holes). You can see the finished product below.
Now it was time to sample the meat. Typically I am not a fan of steak. I’ll eat it in a pinch and think it tastes ok. This steak was fantastic! It was tender and moist and full of flavor. I’d say it was the best steak I’ve ever had (including the Kobe Beef I ate in Japan). I’ll definitely be back for more.
In case you’re looking for local sources of Grass Fed Beef and other meats, here are a few places I’ve found (mostly through my friend Holly). Let me know of other places in Oregon. I’d love to try them out.
Kookoolan Farms – Heirloom Breed Chickens
North Valley Farm – Lamb
Bill,
I’m glad you enjoyed your steak. However, you made a couple of huge “novice beef eater” mistakes. Here is my recommendation to experience the best steak:
First – select a better cut of meat, like a Ribeye or a Filet Mignon Steak from a grass fed animal. These cuts are better marbled and will cook up tender without marinating or slow cooking like you would a tougher cut of meat, (like a chuck roast).
Second – Don’t marinate it! A good beef steak cut doesn’t need it, it will be tender without subjecting it to a flavor-altering substances. The whole point of eating a grass fed steak is to savor the natural flavor. The marinade will change it, every time.
Third – lightly salt and pepper, then cook on both sides until just under the desired final temperature. IE, if you want it medium-well, cook it just slightly over medium. Then, let it rest for 5-7 minutes to finish before serving and eating.
This is the only true way to savor and realize the difference between feed-lot finished and grass fed flavor. Trust this cowboy and long time beef producer.
Enjoy!
Doug
22 Aug 10 at 7:58 pm
Thanks for the tip. We bought a 1/4 cow this past spring and have been trying all kinds of cuts. I’ll try one of the better cuts this way.
bill
23 Aug 10 at 7:30 pm