How do you prepare grass fed meats?

[deb4o]

All our meat is grass fed,didn't know there was any other kind.

All butcher animals get grain everyday but it's only a coffee can full. Then a month before slaughter we start to grain a little more.

We have the best meat, all who have eaten it agree, it is so tender that we can take a sirloin steak(not my fav)and grill it, and still have a wonderfully tender hunk of meat.

SKR8PN I think you may have had a case of mixed up meat, this happened to us a few years ago, we raise our meat the same way always and we got back the most nasty meat, couldn't hardly eat it. Around here you have to find a trustworthy slaughter man, some will steal your meat and sell it and give you junk.

We now have hooked up with a great guy, who drops, guts, and skins at our place.

And yes that beef needs to hang-at least 2 wks.IMO

 

[Mackay]

If in doubt about tenderness marinate with papain and bromelain for a couple days.

If you have grain fed cattle you can convert them towards the end. Just pasture for the last month and the meat will change and rise in Omega 3s

 

[~gd]

The biggest difference was the fact he was transported to the processing plant and mixed in with a couple of hundred other cattle. One of two or three things happened: Either he knew what was coming and was scared for a few days before he met his end, or...

This! The stress releases hormones or chemicals or something that makes the meat taste bad. When doing chickens, we try to keep everybody calm until their time is up. Just 2 at a time, quietly, calmly.

Our deer hang a few days, if possible. I can't remember if we aged our beef when we used to have grass-fed Belties. They were REALLY good meat, and only a few handfuls of corn just to keep life interesting for them. We had them processed at a local butcher, though--as per law--and I don't know if they aged them or not...

Bee: What is "mast?"

Mast is the "fruit of forest trees like acorns and other nuts"[1]-Wikipedia

 

[Javamama]

Do you mean how do you cook it or how is it taken care of from finish feeding to butchering and freezing?
I don't know what gets done to ours, but the farm we order from has some of the best grass fed beef ever. We don't overcook any of it. Steaks go on the grill until medium, roasts are usually browned then slow cooked. Ground meat doesn't need special treatment unless is seems a bit lean.
And now I need to order our 1/2 for the year. They butcher in November.

 

[lorihadams]

I do the same thing with our venison....sear on both sides and if I want it a little more done on the ends (for the kids) I'll throw a little water in the pan and cover it with a lid for 2 minutes or so to keep some of the moisture in.

I also age our venison before freezing or cooking it....let it rest in the fridge for at least 24 hours or in a cooler outside in freezing temps for 24 hours.

Now I have never had grass fed beef but how it is slaughtered makes a HUGE difference. If you can kill it in it's natural home it will be much better. Just like with a deer....if it is not killed swiftly and runs a long way before expiring the meat can be off. The stress and the build up of lactic acid in the muscles will make the meat tougher. If you have a deer that is killed this way, make it into jerky.