Re: taste of grass-fed fat

[Guest guest]

The fat on the grassfed beef I buy tastes great, IMO. It does have

more flavor than conventional beef, but in no way would I say it's

too strong or overpowering.

Aubin

[Guest guest]

>>>>>The fat on the grassfed beef I buy tastes great, IMO. It does have

more flavor than conventional beef, but in no way would I say it's

too strong or overpowering.

--------->i have the same opinion of the 100% grass fed lamb I've been

eating for the past few weeks. I adore the taste of the fat. And i would

also characterize it as 'flavorful' or 'tasty' as opposed to 'strong' over

'overpowering.'

(as an aside, i think it must have a fairly high PUFA content, because when

i broil it, i get a large puddle of liquid fat in the pan, kind of like you

get when you bake a chicken. And much more than i get when I broil

silage/hay/grass fed beef.)

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Aubin et al-

>The fat on the grassfed beef I buy tastes great, IMO. It does have

>more flavor than conventional beef, but in no way would I say it's

>too strong or overpowering.

I think it depends at least in part on the breed of cow and the way it's

processed (how long it's hung, etc.). Quite awhile ago I got some ground

beef from upstate NY that must've been 50% fat, and it had an overwhelming

and unpleasant flavor. Some other grassfed beef has had a faint hint of

that same flavor, and to some degree I've gotten used to it, but also I've

just found tastier meat elsewhere.

-

[Guest guest]

At 08:42 AM 11/7/02 -0500, you wrote:

>My boss said that hunters always throw out any fat on the game they get,

>because it tastes gross and " too strong. "   He also said that his sister

>experienced the same thing when she bought a half of grass-fed beef.

>

>So he's not saying that the meat isn't as good because it has less fat, but

>that the fat itself has a not-so-good taste.

>

>This seems kind of wierd to me.  The only grass-finished meat I've had so

far

>I've eaten raw, so I don't know if I'd notice a taste.  I'm planning on

>ordering a half a beef for next year sometime soon, and I'm going to ask the

>farmer to have any fatty tissue deposits that aren't marbled into the muscle

>or ground up into the hamburg, saved, so I can use it for cooking.

>

>Has anyone else had this experience with pastured or hunted fat?

>

>Chris

Can't speak on 100% grassfed beef fat but the fat on the primarily grassfed

beef , no grain fed beef we get is tasty. Don't know many hunters other than

those in my family. There isn't enough fat on a deer to make ground venison

and

sausage and some beef fat is added. I don't eat the fat on deer chops because

it sticks to the roof of my mouth and feels funny. Ever see a dog lick the

roof

of his mouth after eating peanut butter.? Must be same feeling. Probably the

reason for some hunters to throw it away opting for beef fat. My Mom always

made venison mincemeat with the neck meat (my grandmother's recipe). That had

some beef suet in it too.

Wanita

[Guest guest]

I had my first grass-fed steak last week. Both the meat and the fat

had a distinctly different flavor than what I was used to. Of

course, I was expecting this. I liked the meat, wasn't sure what I

thought of the fat. It kind of reminded me of the taste of lamb and

I wondered if that was because most lamb is pasture-fed. Sometimes

it takes a few tries to get used to a new flavor, so I thought I'd

withhold judgement until I have a few more steaks.

It sure was emotionally satisfying knowing the quality of meat I was

eating!