I don't think this link has been posted, has it? (If so, I apologize.) It's
an article on Why Grassfed Is Best and other info including suppliers
(probably US only).
http://www.eatwild.com/
I think it was through the above link that we found a local producer and
bought our first side of beef last fall (at probably the same cost or less
we'd have paid for grain fed -- but that's with this producer).
The meat is different -- VERY lean, which means it requires a different
(slow, slow, slow) method of cooking. 170-190 degrees F, or else it
toughens up. We're still learning how to do that. But it's also very rich.
I think we eat maybe 2/3 as much in a typical serving because it's so rich
and filling.
There are so many benefits: I'd wanted a freezer for years, so it was great
to get one for the meat (and everything else). It's wonderful to be able to
specify how you want your meat cut (and we're still learning about that
too!). I feel like we're eating healthier (and because it's so rich we're
actually eating beef slightly less often). AND we're supporting
sustainable LOCAL agriculture. Can't beat it!
Patricia
Zone 7b
Patricia Santhuff wrote:
Just think Pat, this is the only type of meat we ever see here. Grain
feeding to fatten cattle is not practised in NZ. It is as you say
delicious when correctly cooked and slow methods particularly suit it.
However it also makes a good stir fry, and if thinly sliced or cut into
small cubes and then cooked very quickly it will remain tender.
Makes one feel so good doesn't it?
> Patricia
> Zone 7b
--
Tony & Moira Ryan
Wainuiomata - at the Southern tip of North Island, NZ,
Lat 41??15'S, Long 174??58'E (Antipodes of Spain/Southern France)
