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Message Subject Do You Raise Your Own Beef? I have a Question...
Poster Handle Anonymous Coward
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We raise grass finished angus ....a 22 month old grass finished heifer should be about as good as it gets.

Grass finishing will have a little more of a wild gamey taste than a grain fed animal, similar to but not as strong as venison. Most people actually prefer the taste of a well finished grass fed animal compared to grain fed beef which can taste a little more like pork.

As a rule we find that the older the animal the more flavor and fat( both marbling and back fat) and some of the lower quality cuts can become a little tougher with a coarser texture. Whereas a younger animal will be leaner with a more mild flavor and usually more tender. There can be huge differences in marbling from one animal to the next depending on genetics. We aim to finish ours at about 24-28 months with a back fat thickness of about 1/2 an inch or a little more.

Certain plants or weeds can impart unusual flavors but as long as the animal has access to all the grass and legumes it wants without being forced to eat weeds there should be no unpleasant flavor from what it eats.

I assume you dry aged your beef by hanging it in your butchers cooler that was at the proper temp? We usually hang ours for 10 to 16 days depending on the age and fat cover of the animal. The longer you hang it the more tender it becomes but too long and the flavor can go bad.
If the cooler isn't cool enough or if you hang it too long a carcass will develop mold and turn a "blue" color. Some people actually prefer it like that but most don't.
Also if there are other carcasses eg. venison, pork, bear or over aged beef in the same cooler flavors from them can be transferred to your beef.
Hope this helps... hayseed
 
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