USDA says grassfed cattle are more environmentally friendly than feedlot cattle

Found this article interesting, & even though it's focus is more about dairy, I wanted to share a link to the story...

http://www.rodaleinstitute.org/20110630_usda-finds-in-favor-of-grass-fed-cows

C. Alan Rotz, PhD, an agricultural engineer for the USDA’s Agricultural Research Service at University Park, Pennsylvania, and an adjunct professor at Penn State, was the lead researcher for the dairy cows study. And he says he is “tired of all the criticism” about cows raised on pasture.

getting grants is like showing steers.  everyone complains when they don't get funded, don't get accepted to a journal that has an agenda that differs from yours. 

the article isn't remotely conclusive and is full of ad hominem attacks which, just like on steerplanet, carry more weight than actual facts.  the article also didn't mention the use of rumensin or other similar products.  the article also didn't highlight forage type differences.

i am all for either system rather than an agenda from either side.  these battles seem more about eliminating choice rather than improving systems.  different things work better differently and this nonsense of applying universal methods is universally stupid.  doesn't mean that either "side" can't learn from the other side either.

Yeah but they taste like crap

mooch said:

Yeah but they taste like crap

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Based on what?  I know quite a few people who would tell you that you are totally WRONG, including me.  Even some diehard local grainfed cattle producers have admitted that good grassfed beef does have a very good taste.  I also know many who have said that different grassfed beed products were the best beef from that particular product that they have ever eaten, anywhere.  Furthermore, "Gabby's Burger's & Fries" was selected the "Best Burger in Nashville".  Guess what?  They use ONLY 100% Grassfed Beef in their beef burgers.  Here are the links...

http://www.nashvillescene.com/nashville/best-burger/BestOf?oid=1228272
http://gabbysburgersandfries.com/  (Then click on "ABOUT") 

Yes, the animals that don't have the correct genetics and/or are grazed incorrectly do not taste very good and/or taste "gamey".  And, unfortunately, there are plenty of those inferior genetics being used for grassfed beef.  However, the ones that excel & can grade choice, on grass alone, are downright excellent.  In fact, many elite resturants are starting to prefer grassfed beef over grainfed for this very reason.  In the Nashville, TN area alone, these resturants that are using grassfed beef on their menu's from 1 grassfed supplier (I'm sure there are more using other suppliers)...

http://www.taystrestaurant.com/
http://www.marcheartisanfoods.com/
http://www.opentable.com/eat-at-loews-vanderbilt-hotel
http://evinsmill.com/
http://www.margotcafe.com/
http://12southtaproom.com/
http://www.mamburestaurant.com/
http://www.bajaburrito.com/baja_burrito_website/welcome_to_baja_burrito.html
http://gabbysburgersandfries.com/

IMHO, after trying both, grainfed has almost no taste, but good grassfed beef is actually extremely good.   

knabe said:

C. Alan Rotz, PhD, an agricultural engineer for the USDA’s Agricultural Research Service at University Park, Pennsylvania, and an adjunct professor at Penn State, was the lead researcher for the dairy cows study. And he says he is “tired of all the criticism” about cows raised on pasture.

getting grants is like showing steers.  everyone complains when they don't get funded, don't get accepted to a journal that has an agenda that differs from yours.  

the article isn't remotely conclusive and is full of ad hominem attacks which, just like on steerplanet, carry more weight than actual facts.  the article also didn't mention the use of rumensin or other similar products.  the article also didn't highlight forage type differences.

i am all for either system rather than an agenda from either side.  these battles seem more about eliminating choice rather than improving systems.  different things work better differently and this nonsense of applying universal methods is universally stupid.  doesn't mean that either "side" can't learn from the other side either.

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knabe, I actually posted this in hopes that you would reply, so that I could read your opinion.  I appreciate your take on things & what you bring to this discussion board!   

mooch said:

Yeah but they taste like crap

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It has a different taste but it has taste not bland like grain feed. 95% of the beef we eat here is grass fed. Here is a link to one of the grass fed brands for the packer I buy for http://www.capegrimbeef.com.au/

Aussie said:

mooch said:

Yeah but they taste like crap

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It has a different taste but it has taste not bland like grain feed. 95% of the beef we eat here is grass fed. Here is a link to one of the grass fed brands for the packer I buy for http://www.capegrimbeef.com.au/

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That has been my experience as well.  After eating grassfed for 2 straight weeks, I was shocked at how bland the catered grainfed beef tasted at the NAILE Lowline dinner.  My first experience eating grassfed burger was at Cindy Jackson's in west central Indiana.  It was 50% Lowline & 50% Americanized Angus.  I had a guy with me who is extremely picky & who says exactly what he thinks... So I was somewhat concerned.  However, we both agreed that it was probably the best burger that we'd ever tasted.  That is what got me started.  But, it wasn't until last year when I started consuming grassfed regularly & now I almost can't stand the blandness of grainfed beef.  And it matters not how well it's seasoned, etc.  The only thing that will cover up the blandness is steak sauce. 

Ive tried Lowline X Angus & Lowline X Tarentaise, but I can't wait to also try Lowline X Shorthorn that has been grassfed.  I also can't wait to try a 3 way cross of LL X TA X SH. 

I have sold nothing but grass fed steers the last few years. I had one old timer say,"I dont know how you got it to taste like that. Must be these new genetics. I have never tasted beef that good." this from a guy who has ate his own beef nearly all his life. Shorthorns are very tender I have found. The key to keeping them from tasting like crap is all about your feed and how quick they get to town. Off the top of my head the last steers have avg 15 months and weighed between 1000 and 1200 lbs. Very lean, no grease and the burger is just awesome. I guess going to turf grass school for college may finally pay off in a way I never saw coming back then. TJ, never tried the lowlines before but you make a very good case for em. The shorthorn angus cross is pretty tough to beat for a grassfed steer. Im sure there may be better but I have yet to try it.

I have yet to have a customer ask how much the steer weighed. They want to know how much meat they are getting. Thats it. When they pick up their beef, I hear the same thing every time. "Man! Thats a lot of meat! Where will I put all of it?!" Knock on wood, but since going straight grass, I have not had one unhappy customer. In fact my orders far outpace my ability to make it. I have a waiting list with 30 families right now. 20 minutes from the largest city in Ohio doesnt hurt either.  Oh yeah, instead of turning 125.00 profit or whatever per steer like the feedlots, I turn.............well, somethings are better kept to myself. <beer>

Brock Eagon, rebuilding my herd one customer at a time.

A comments struck me.... The type of grass.

We do grass fed for our customers, some of which are big restaurants in the city (giving them a local market vs their out of country choice) Using our beef as specialty dinner, specially prepared. Anyways, not the point.

Grass fed beef should be on green lush grass, right? Not dry winter grasses, not unirrigated pastures, not hay. What we have found is that the fat is what flavors the meat. The fat on grass fed beef is slightly yellow, in comparison to strictly grain fed. When beef are on drier pastures, the coloring of the fat is not there. That leads us to believe the composition of the grass is the key.

Some people like that gamey taste that comes from green grass fed beef. Some people like the combo fed beef, still getting the health benefits from the grass fed, but almost eliminating the gameyness. Personally, I will pass on grass fed.

I agree about the green grass.  The best time to harvest is May - Oct.  June & July seem to work the best. 

Not sure what causes a "gamey" taste, but I think that it has more to do with age & breed/type.  Mine have a good flavor, but it's not "gamey" & the other producers that I've tried were not gamey either.  They all came off of green grass.  So I dont think it's the grass or if it is, it's the variety of the grass & I guess that is entirely possible. 

rocknmranch said:

A comments struck me.... The type of grass.

We do grass fed for our customers, some of which are big restaurants in the city (giving them a local market vs their out of country choice) Using our beef as specialty dinner, specially prepared. Anyways, not the point.

Grass fed beef should be on green lush grass, right? Not dry winter grasses, not unirrigated pastures, not hay. What we have found is that the fat is what flavors the meat. The fat on grass fed beef is slightly yellow, in comparison to strictly grain fed. When beef are on drier pastures, the coloring of the fat is not there. That leads us to believe the composition of the grass is the key.

Some people like that gamey taste that comes from green grass fed beef. Some people like the combo fed beef, still getting the health benefits from the grass fed, but almost eliminating the gameyness. Personally, I will pass on grass fed.

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