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Anyone Interested in Grass Finishing Beef?
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<blockquote data-quote="Brandonm2" data-source="post: 231041" data-attributes="member: 2095"><p>I think the grain fed guys have a legitimite taste/tenderness argument; but you are absolutely right about pork and chicken. A hog grazing winterwheat and rye and butchered at ~220 lbs (especially if he is an old fashioned Hamp or Duroc) is a LOT better eating than the pork chops Wal-Mart is selling off of these high growth commercial lines. I can remember when breaded pork chops were a big time meal growing up. Today I would just as soon have ANY burger......(of course that was when Grandmother was making the pork chops and it is entirely possible that she was cooked them better than I do). There is no question that a bunch of Austrolorp or Rhode Island Red roosters produce a chicken with more flavor even when raised on grain than the stuff Tyson sells in a bag.....but when $4 buys a whole fryer at the store I simply can not justify buying roosters to raise.</p></blockquote><p></p>
[QUOTE="Brandonm2, post: 231041, member: 2095"] I think the grain fed guys have a legitimite taste/tenderness argument; but you are absolutely right about pork and chicken. A hog grazing winterwheat and rye and butchered at ~220 lbs (especially if he is an old fashioned Hamp or Duroc) is a LOT better eating than the pork chops Wal-Mart is selling off of these high growth commercial lines. I can remember when breaded pork chops were a big time meal growing up. Today I would just as soon have ANY burger......(of course that was when Grandmother was making the pork chops and it is entirely possible that she was cooked them better than I do). There is no question that a bunch of Austrolorp or Rhode Island Red roosters produce a chicken with more flavor even when raised on grain than the stuff Tyson sells in a bag.....but when $4 buys a whole fryer at the store I simply can not justify buying roosters to raise. [/QUOTE]
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