Grass fed beef tastes like beef is supposed to taste like because cows naturally eat grass, not corn. And if it’s organic or grass fed, it is:
1. Without chemicals which alters the composition of the meat
2. Higher in protein
3. Higher in Omega 3
4. Lower in fat and cholesterol
So here is a good way to:
- Essentially remove the chemicals from all the beef you eat, forever
- Eat (and serve to others) the most delicious and nutritious beef dishes on earth (no exaggeration).
- Directly fund farmers that treat livestock humanely, and raise them without chemicals
- NOT spend 4X what you normally would pay for beef to get the best available
The only caveat here is that you’ll need to spend a little more up front, but you will save money in the long run and eat chemical free beef forever. I’ve been doing it for 5 years and it’s totally worth it.
Have you seen “Food.inc”? It’s pretty eye opening regarding what happens to your food before it gets to the supermarket. I’ve seen the horror stories on 60 minutes, heard on NPR, seen articles here and there, but chose to ignore it because I’m an admittedly blind-to-the-truth and selfish American, and I really care about buying food and saving a buck. But I think that’s gotta change, so it’s gotta start somewhere.
Have you seen “Throwdown with Bobby Flay”? He is a meathead in all of its definitions. Occasionally he’ll get some quality beef and go on and on about how much better it tastes than the regular stuff you’d get in the supermarket.
HOW WE BEGAN:
Every year, 9 of my friends and I ordered 5 cows from a grass-fed angus farm in upstate NY and buy our beef for the year. The beef is butchered and flash frozen on the spot, and we can tell the butcher exactly how we want each “side” cut. I like having 1lb packs of burger as well as patties made. I prefer my streaks cut 1 inch thick. I like flank and skirt steaks, and I’d rather have steak tips and kabobs rather than big sirloin steaks. And shaved steak is key – you will never have a better steak bomb sub than your own home made with a fresh baked sub roll and your own grass fed beef. I started typing something about the filet and the ribeye, but I drooled on the keypad. You can even request sausages, the heart, the toungue, liver, tail, and bones for your dog.
All in all you’ll probably pay between $4 and $6 per pound which includes the meat itself, the butchering, and the freeze packing. OK, that’s like WholeFoods price for ground beef, but if you’re buying in bulk, you’re getting the filet mignon for that price too. In a supermarket, you may pay over $20 per pound. In other words, if your family likes to eat red meat, you are probably saving money in a given year.
You have to pay up front for the cow, obviously. If you’re concerned about cost, look at it this way; it all works out if you spend $10 or so per normal week on red meat and occasionally:
- make big vats of chili for football season
- shepherd’s pie in the fall
- have cookouts during the summer with burgers and steak tips
- pot roasts, enchiladas, meat sauces
- you want a top quality prime rib that serves a bunch for a holiday meal
And of course, you’ll have to buy an extra freezer. You’re getting hundreds of pounds of meat, and a good half of it is ground beef. But an extra freezer in the laundry room has enabled us to buy other stuff in bulk in order to save money in the long run. We also end up giving some away to friends and family and it’s always hugely appreciated.
If this does cost just a little more than you normally pay for beef per year, so what. You’re investing in your own health, in a freezer that will help you save in the long run, you’re buying a better product, and you’re supporting a good cause. Is it worth it? Only you know the answer.
If you are interested in the Grass-Fed Cow Movement, here is what I suggest... Get some friends to confirm that they will go in on it with you. You can go 2, 3, 4 ways into one cow, but you can’t buy 1/2 a cow! Then contact an organic farm, or I recommend a grass-fed farm. NOTE: Grass fed is not always certified organic because some use chemicals to make the grass grow, but you can always ask when you call.
You’ll have to be ready to pick up the meat when it is ready, and you’ll have to rush it back to your freezer once you get it. We are at the point where we need to rent a U-haul! They mark all of the boxes appropriately so we know what’s what.
There are numerous farms in probably every state, just google grass fed beef.
If you’re interested in more info, comment to this post or contact me. Now get on the grass!