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<blockquote data-quote="Brandonm2" data-source="post: 132240" data-attributes="member: 2095"><p>People started grain fattening for a reason, son. IF there was never any difference between the two groups of cattle we would all still be grass fattening or at least once the tallow market collapsed. True "cornfed" or "grain finished" IS a marketing gimic, like some people are using "grass finished" as healthier is a marketing gimic today. I hope you succeed and people start paying a premium for grass finished beef. That would give all of us the option of holding our cattle instead of having to sell to the feedlots. I like the product; but those of us who don't put any seasoning on our meat can absolutely tell the difference between the calf I hold back for my personal use and the USDA graded steaks and roasts you buy at the store. My neighboring ranch has butchered ~850 pound 10-11 month old calves every year for everyone in their family and they all insist that it tastes BETTER. You are the first person I have EVER talked to who claims that a USDA choice ribeye and a grass finished ribeye taste the SAME. Even these grass finished people argue that their meat requires special preperation</p><p><a href="http://shilohfarm.net/how_to_use_it.html" target="_blank">http://shilohfarm.net/how_to_use_it.html</a></p><p>Maybe everybody I know butchers them too young (I like 12-15 months) and we certainly don't have any frame score 2 special genetics. I will give you the benefit of the doubt here, it just does not match my experience. AND if you think a 4 month old Austrolorp chicken in a house with a yard tastes just like a six week old Tyson white rock/brood breasted cornish cross chicken from a chicken house then you have no taste buds whatsoever!!</p></blockquote><p></p>
[QUOTE="Brandonm2, post: 132240, member: 2095"] People started grain fattening for a reason, son. IF there was never any difference between the two groups of cattle we would all still be grass fattening or at least once the tallow market collapsed. True "cornfed" or "grain finished" IS a marketing gimic, like some people are using "grass finished" as healthier is a marketing gimic today. I hope you succeed and people start paying a premium for grass finished beef. That would give all of us the option of holding our cattle instead of having to sell to the feedlots. I like the product; but those of us who don't put any seasoning on our meat can absolutely tell the difference between the calf I hold back for my personal use and the USDA graded steaks and roasts you buy at the store. My neighboring ranch has butchered ~850 pound 10-11 month old calves every year for everyone in their family and they all insist that it tastes BETTER. You are the first person I have EVER talked to who claims that a USDA choice ribeye and a grass finished ribeye taste the SAME. Even these grass finished people argue that their meat requires special preperation [url=http://shilohfarm.net/how_to_use_it.html]http://shilohfarm.net/how_to_use_it.html[/url] Maybe everybody I know butchers them too young (I like 12-15 months) and we certainly don't have any frame score 2 special genetics. I will give you the benefit of the doubt here, it just does not match my experience. AND if you think a 4 month old Austrolorp chicken in a house with a yard tastes just like a six week old Tyson white rock/brood breasted cornish cross chicken from a chicken house then you have no taste buds whatsoever!! [/QUOTE]
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