I've had grass-fed beef (which costs more and is only available in a
few places around here), and it is MUCH more flavorful while being
leaner. It doesn't have to be tough, though it's likely to be firmer
than what we are used to.
At 6:30 AM -0400 10/22/10, Linda Kukolich wrote:
Unless the reason that the meat in the US is flavorless is that it
is grain fed, and flavorless industrial grain at that. I know it
makes a difference to the taste of milk based on what cows eat. I'm
sure it also makes a difference in the taste of the meat. We might
need the fat in the meat to make a boring cut taste like anything at
all...
Linda, a lurker for over a decade
Helen wrote: <I remember having an argument with a butcher in my
grocery store one time in Denver over the quality of the steaks. I
complained that they were all too marbled and fatty, and he said
they were the best because the more marbled
they were the more flavourful they were.>
Jean replied: <He's right. I was told that nearly 50 years ago, and
am still being told it today. I buy rib-eye steaks and look for
light marbling and a good area of fat near the middle. The fat and
marbled fat seeps into the red flesh and gives the flavour and
tenderness. Without it, there'd be nothing like the flavour there
is and it could be tough as old boots. And beef has to be hung for
at least three weeks to bring out the flavour (rotting if you
like). I lightly beat them, sprinkle with freshly ground black
pepper and give them about 90 seconds each side in a very hot
non-stick pan without oil or fat added. Block with kitchen towel so
they're not running with blood, and they're delicious and fall
apart. I can say this with confidence as someone who has just been
able to start eating red meat again after nearly 10 years of it
making me ill.>
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Martha Krieg [email protected] in Michigan
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