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<blockquote data-quote="Lannie" data-source="post: 1678961" data-attributes="member: 8202"><p>We do grass, but the reason is I have some kind of intolerance to corn, and I don't even have to eat it. Fat from a corn fed animal does the same thing (joint pain), just to a lesser degree. I've heard lots of stories about grass fed being "gamy" tasting or tough, but that hasn't been the case for us. Our first steer was melt-in-your-mouth tender and had plenty of fat and marbling, which I could eat without pain. If I get a steak or burger from the store, from a corn-fed beef, I always have aches and pains for a day or two, so mostly we eat lean beef (I have to trim ALL the fat off and burger? I just endure the aches), or chicken when we don't have our own beef in the freezer. Most people don't have this problem, I guess, and it's just a matter of taste, but I just wanted to say that grass fed (or finished) can be wonderful, too. We're getting our second steer back from the butcher next week, and I can't wait to be able to eat beef again without pain. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>I think (and this is just my opinion, so don't jump all over me, I could be wrong) that feeding corn dilutes the "beef" flavor somehow. I remember the first bite of our homegrown beef like it was yesterday. The taste almost made me dizzy! It tasted like I'd infused it with extra beef flavoring. It tasted like BEEF. It was the most wonderful steak I'd ever eaten. To be fair, I've never had grain-fed homegrown beef, just beef from the store, so I could be all wrong, but that's what I think, and why all the beef we raise will be grass fed. They seem to get plenty fat on grass and hay, but ours don't travel all day out on "the range," so maybe that's why. We only have 15 acres, so they're not athletes, that's for sure. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="Lannie, post: 1678961, member: 8202"] We do grass, but the reason is I have some kind of intolerance to corn, and I don't even have to eat it. Fat from a corn fed animal does the same thing (joint pain), just to a lesser degree. I've heard lots of stories about grass fed being "gamy" tasting or tough, but that hasn't been the case for us. Our first steer was melt-in-your-mouth tender and had plenty of fat and marbling, which I could eat without pain. If I get a steak or burger from the store, from a corn-fed beef, I always have aches and pains for a day or two, so mostly we eat lean beef (I have to trim ALL the fat off and burger? I just endure the aches), or chicken when we don't have our own beef in the freezer. Most people don't have this problem, I guess, and it's just a matter of taste, but I just wanted to say that grass fed (or finished) can be wonderful, too. We're getting our second steer back from the butcher next week, and I can't wait to be able to eat beef again without pain. :) I think (and this is just my opinion, so don't jump all over me, I could be wrong) that feeding corn dilutes the "beef" flavor somehow. I remember the first bite of our homegrown beef like it was yesterday. The taste almost made me dizzy! It tasted like I'd infused it with extra beef flavoring. It tasted like BEEF. It was the most wonderful steak I'd ever eaten. To be fair, I've never had grain-fed homegrown beef, just beef from the store, so I could be all wrong, but that's what I think, and why all the beef we raise will be grass fed. They seem to get plenty fat on grass and hay, but ours don't travel all day out on "the range," so maybe that's why. We only have 15 acres, so they're not athletes, that's for sure. ;) [/QUOTE]
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