a reply to: Flyingclaydisk
The people we buy our beef from sell to the coop and to another store that sells organic foods. They also sell to a couple of restaurants that sell
certified grass fed burgers and steaks and roast beef. I think they do about thirty cows and steers a year, all limosine.
The increase for the cost of the certification came out to about a buck a pound between the inspection costs and the per head cost paid to the
regulation agencies. It does not make the beef much healthier to eat from what they originally had and also it does not make it taste better. Years
back we used to get ours finished on organic grains from them, just a small amount of a mixture of malted barley and organic corn. The meat was a
little fattier but good. The Limosine they use seem to do really good just eating in the pasture and the meat is great just eating grass, but it
needs to be aged a little more. Two to three weeks is perfect, but you get more shrinkage, you have to put some water into the roaster and the
roasts get way bigger when you cook them, absorbing the water and expanding.
Some of their customers like really lean burger so when they butcher we get some of the fat added to our burger at no extra cost from the other half
and the other cow. There is nothing bad about grass fed organic fat, it's lipid profile is actually good for you.
Since they went totally grass fed and adjusted their minerals, they haven't even needed to have any cows treated with antibiotics. I told them if
they do get a cow that needed antibiotics once, I would buy half, it only happened once, it was a buck a pound cheaper when we got it. When a cow is
given antibiotics they have to seperate it to a different field, the ground has to be certified too, so they keep a little pasture non-organic on a
different property. I am not afraid of a cow having medicine once in a while, I am not obsessed, if a cow gets sick it is more humane to treat it
instead of abandoning it. It does bother me that it has to be taken out of circulation with the other cows permanently though, it doesn't get to
When we go there to visit the cows are very active, prancing around like they are healthy, not like most places where they just stand there and graze
and lay down all the time. I see a big difference in the health of a grass fed cow compared to the ones that eat a lot of grains. Those cows do not
make prime rating though, fat content is too low. We used to buy a limosine angus cross from a farmer before, that was always rated prime and was
good tasting. We bought one from his brother, fully grain fed, and that made prime but was way too fatty, it did not have a good taste either and
there was almost forty percent loss at the processing plant.
The mix of grasses our farmer uses in his fields makes the meat taste really good, he is serious about keeping the best taste he can. He has been
raising cows for thirty five years, and he has perfected the mix of grasses over the years to enhance the taste of the meat. Once you set the
pastures, it is simple. I never asked him what combinations he uses in the fields, now the grass seed needs to be certified organic, so it costs a
There is a lot of work to raising beef, I am sure that you know that well. Finally more people are starting to give respect to farmers around here
that raise good quality products, I am glad I saw this return in my lifetime. Raising livestock and crops more naturally is gaining some ground
again, I am so happy to see this happening, I grew up on a farm and back when I was young, farm kids were considered inferior by most of the kids in
school, I was actually a little ashamed that I worked on the farm in the summer. I made ten times the money during the summer as the other kids in
school working on the farm and doing some contract cleaning jobs though, but they thought they were better.
The wife and I once in a while will buy a roast from the store, like a prime rib because we have all our ribs cut into steaks. Boy, we never learn,
we always regret buying the tasteless piece of meat. It is always her idea to do that, she forgets how inferior commercial beef is and has to be