A
Faster horses
Well-known member
Not putting down grass-raised beef, I will point out that any beef that is
over a year old will have a better 'beef' flavor, simply because of age of
animal. We prefer a 2-year old.
over a year old will have a better 'beef' flavor, simply because of age of
animal. We prefer a 2-year old.
I find it interesting that none of the locals that were pushing grass finished beef, are still in the business. Some of them had been with the grass fed for quite a number of years. With the drought, high grass prices, and transportation, they told me they could make more money using their ground in other fashions.
Big Muddy rancher
Well-known member
"The cost differential is changing now because corn and grain is going up in price," he said.
The way the price of grass land is going up I don't know if a person could afford to fatten cattle. :?
The way the price of grass land is going up I don't know if a person could afford to fatten cattle. :?
PATB
Well-known member
Grassfed beef is ideal for areas that are far from grain and feedlots but close to high population zones. The northeast US has grass and most of the ground is not suited for grain crops. It takes more planning and management to run a successful grassfed operation if you are going form birth to slaughter. I hope grassfed stays a niche market as that way I will continue getting a premium for my yearling stockers. 
I'd sure like to see some real, unbiased research into grass-fed beef. From difference in nutrients in grasses in various climates to supplements the advertised grass feed beef were raised with.
It also would be interesting to have the meat tested/analyzed to see exactly how grass fed compares to conventional beef from cattle fed from four to eight months beginning at 12 to 16 months. It might even be interesting to compare those aspects of all the various scenarios of raising beef cattle, from top quality beef breeds to 'dairy beef', just so we KNOW and can eliminate some of the "my beef is superior to yours because I raise it 'right' and you don't" BS so abundant today.
In the 'Great American Desert' portion of mid and western range country, i believe the thought has been that the 'hard' grasses we have in drought country make better beef, at least that is what the 'older' generation taught when I, not that 'old' generation taught.
It would be interesting to know how much the traditional, old time longer aging on the hook had on flavor of beef. Much of beef even just 25 or so years ago was processed in the fall when fat from the native pastures, and was two to four years old.............and it was great! Even local lockers would age it three weeks, tho my family usually butchered their own prior to 1954 when our town got a locker plant soon after REA came.
However, isn't most beef today 'grass fed' for the vast majority of the life of the animal? Many people either keep their own calves through weaning and go to summer grass, either on their own ranch, or sell for summer grazing. I wonder how many actually go to the feedlot right after weaning, or even just off the cow? That would leave them very little time, maybe five months in the feedlot before that 20 month deadline, for those observing it.
mrj
PS Good for you, PATB, doing what works best with the land you operate on! Maybe there are not enough of us doing that!
It also would be interesting to have the meat tested/analyzed to see exactly how grass fed compares to conventional beef from cattle fed from four to eight months beginning at 12 to 16 months. It might even be interesting to compare those aspects of all the various scenarios of raising beef cattle, from top quality beef breeds to 'dairy beef', just so we KNOW and can eliminate some of the "my beef is superior to yours because I raise it 'right' and you don't" BS so abundant today.
In the 'Great American Desert' portion of mid and western range country, i believe the thought has been that the 'hard' grasses we have in drought country make better beef, at least that is what the 'older' generation taught when I, not that 'old' generation taught.
It would be interesting to know how much the traditional, old time longer aging on the hook had on flavor of beef. Much of beef even just 25 or so years ago was processed in the fall when fat from the native pastures, and was two to four years old.............and it was great! Even local lockers would age it three weeks, tho my family usually butchered their own prior to 1954 when our town got a locker plant soon after REA came.
However, isn't most beef today 'grass fed' for the vast majority of the life of the animal? Many people either keep their own calves through weaning and go to summer grass, either on their own ranch, or sell for summer grazing. I wonder how many actually go to the feedlot right after weaning, or even just off the cow? That would leave them very little time, maybe five months in the feedlot before that 20 month deadline, for those observing it.
mrj
PS Good for you, PATB, doing what works best with the land you operate on! Maybe there are not enough of us doing that!
PATB
Well-known member
It should not be grassfed versus conventional finishing it should be which way works best for your operation and checkbook. A good steak is a good steak regardless if it is grainfed or grassfed and the same is true for a bad steak. It takes excellent management to consistently produce good grassfed beef. The feedlot maybe more forgiving on the quality side but imput cost are higher.
Bent C Angus
Active member
I believe people forget/get worked over for beef that is Grass Fed, not grass finished... I've seen cull cows sold in the fall as grass fed hamburger, just because they've been on grass all summer. Not saying this happens everywhere but in all your experiences' what is a well finished grass fed animal?
I agree with you on the grass fed versus grain fed, PatB, but ads by some of the grass finishers show the apparently do not.
I wonder what part genetics plays in each scenario, as well as the other aspects I mentioned previously.
When people state with conviction what is cause/effect of flavor, health benefits, etc. of beef, i really want to see factual, verifiable confirmation of the statements.
mrj
I wonder what part genetics plays in each scenario, as well as the other aspects I mentioned previously.
When people state with conviction what is cause/effect of flavor, health benefits, etc. of beef, i really want to see factual, verifiable confirmation of the statements.
mrj
PATB
Well-known member
mrj said:
I deal with some that make the claims about the omega 3 and other health benefits and I ask for proof but none has been forth coming besides a few studies funded by those promoting grass finished animals. I do not agree with the fight between natural, grassfed, organic, or conventional or a combination of the above. We need to concentrate on selling beef for a healthy profit. I myself prefer a nice 2 year natural grassfed heifer that failed the preg test.
It is my personal opinion that genetics plays a big role in the ability to finish on forage and be tender and tasty. I will agree there is a flavor difference between forage finished animal and corn finished animal and possible other grains as well.
Faster horses
Well-known member
PATB said:mrj said:
I deal with some that make the claims about the omega 3 and other health benefits and I ask for proof but none has been forth coming besides a few studies funded by those promoting grass finished animals. I do not agree with the fight between natural, grassfed, organic, or conventional or a combination of the above. We need to concentrate on selling beef for a healthy profit. I myself prefer a nice 2 year natural grassfed heifer that failed the preg test.
It is my personal opinion that genetics plays a big role in the ability to finish on forage and be tender and tasty. I will agree there is a flavor difference between forage finished animal and corn finished animal and possible other grains as well.
I think you are on to something there, PATB. Years ago my in-laws fed
a steer in an apple orchard. He ate all the dropped apples along with his
daily ration. That meat was different....good, but different. And very tender.
To me, beef has to hang for at least 10 days and if possible, two weeks in
order to have the best flavor and tenderness possible.
andybob
Well-known member
There is a lot of truth in the saying "you are what you eat" when it comes to meat flavour, I get a premium in mid November for my "Acorn Pigs" while windfall apples are ideal for both cattle and pigs for a seasonal flavour. With better grazing management in the more brittle environments, the carrying capacity will increase over the present cattle numbers on most ranches, continuous grazing has led to lower foliage cover in many drier areas, a good rotation/mob grazing system will revitalise these praries to the condition they were in when they supported the vast bison herds.
littlejoe
Well-known member
FH said "To me, beef has to hang for at least 10 days and if possible, two weeks in
order to have the best flavor and tenderness possible."
I totally agree! And everybody 'downstream' has got lotsa hints for us to help with tiny % pts of 'adding value'---injection sites, hip brands, etc--A major improvement in quality (at least in my mind) would be made by proper aging--and doubt it'll ever happen---no packer is gonna have that much meat and money "hanging" around
An item i've seen nobody address: don't beef have to be "on the gain" for optimum results? looks to me like a proposed yr round supply would have a lot of holes in it...?
order to have the best flavor and tenderness possible."
I totally agree! And everybody 'downstream' has got lotsa hints for us to help with tiny % pts of 'adding value'---injection sites, hip brands, etc--A major improvement in quality (at least in my mind) would be made by proper aging--and doubt it'll ever happen---no packer is gonna have that much meat and money "hanging" around
An item i've seen nobody address: don't beef have to be "on the gain" for optimum results? looks to me like a proposed yr round supply would have a lot of holes in it...?
PATB
Well-known member
littlejoe said:
The guy I sell my heavy weight feeders to markets a couple of grassfed beef a week. It takes more management and planning then feeding grain to successfully market year round.
I think we should get to the bottom of all this, scientific like. Probably will need multiple samples of grain fed beef hung for varying ages and grass fed hung for varying ages. Just send me a pm and I'll get you my address to send samples. It would make sense to use the same cut off of each one, lets just go with the ribeye. I don't mind giving some of my time for science. I'll be working on a grading system and definition of terminology for my study.
Oh, should probably send a couple samples of each because accurate results should be repeatable.
Oh, should probably send a couple samples of each because accurate results should be repeatable.
A little different point of view........most all these scenarios for producing 'the best eating' beef currently available IF you can find them.
One good thing about that is that there is something for every taste preference.....If you have the time and money to find and buy it.
Overall, I believe we (the entire beef industry in the USA) do a commendable job of 'feeding the world' a safe, wholesome beef product, that is also what they want at a bearable to a bargain price, depending on their choice.
Not all of us can have the highest quality, top cut at a bargain price, which we all WANT, but the but NUTRIENTS are there in the bargain cuts just as in the higher ones.
mrj
One good thing about that is that there is something for every taste preference.....If you have the time and money to find and buy it.
Overall, I believe we (the entire beef industry in the USA) do a commendable job of 'feeding the world' a safe, wholesome beef product, that is also what they want at a bearable to a bargain price, depending on their choice.
Not all of us can have the highest quality, top cut at a bargain price, which we all WANT, but the but NUTRIENTS are there in the bargain cuts just as in the higher ones.
mrj