Posted by jackinok on October 10, 2012 at 06:25:22 from (126.96.36.199):
In Reply to: Re: Tough beef posted by RodInNS on October 09, 2012 at 13:58:20:
very true! that in a nutshell "IS" the problem with grass fed beef,and always has been.years ago most beef was slaughtered spring and fall,when grass was at its most nutritious. a lot of packing plants even ran on a part time basis.But the modern supermarket ,the home refrigeration units ,etc made a year long market possible. instead of housewives going to the butcher shop,where the butcher normally aged the meat, and buying what meat was in season,or holding a side of beef in a locker. so to keep a year round supply folks simply started keeping cattle in feed lots,chemicaly tenderizing/aging/etc. the timing of grass fed beef slaughter is a huge factor in the tenderness and flavor. thats why in most of the world beef is not the primary meat source.its a seasonal product,supplanted largely by goat thats been slow cooked in most recipes to make it tender.the US is the only nation where beef is a primary meat source,though its becoming more and more accepted around the world. as you say,they largely use grass fed beef,simply because the feed to keep one in a feed lot is simply too expensive. You cannot in most cases ,handle grass fed beef as you would a steer fed out and finished in a feedlot for 100 or more days.
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