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<blockquote data-quote="ChrisB" data-source="post: 90792" data-attributes="member: 122"><p>I have a question for Eric. What are these chemicals that feedlots / grocery stores are putting in their beef? And do you think you can honestly taste the difference between a steer implanted and one that isn't?</p><p></p><p>Where are all these high buck steak houses getting their beef? From hobbie farms all over the country? No they are getting them from feedlots, and more than likely they are implanted. If your old cows taste better than the meat you are buying from the grocery store, you better find another place to buy your meat. I am guessing the main difference between store bought beef and home grown beef is the aging process. Maybe someone can help me out because I don't know, but I am guessing the large packers who supply alot of beef to grocery chains and lower scale restaurants, don't have the space to age their beef for 10-14 days.</p><p></p><p>I bet if all things were equal, in a taste test people would more often prefer the beef produced at a large feedlot over the beef produced by people raising 2-3 head in their back yard. Besides aging, another reason is it generally takes longer for small producers to get their animals up to slaughter weight. And as a rule of thumb, younger animals are more tender. I have a neighbor that was raising holstein calves on grass/hay and a couple pounds of corn per day. It took him 2-1/2 years to get his animals finished. He then bragged about how good his beef was. There is no way that is going to be better than a young grain fed animal.</p><p></p><p>Sorry, I didn't mean to rant, but there are just some topics that push my buttons.</p></blockquote><p></p>
[QUOTE="ChrisB, post: 90792, member: 122"] I have a question for Eric. What are these chemicals that feedlots / grocery stores are putting in their beef? And do you think you can honestly taste the difference between a steer implanted and one that isn't? Where are all these high buck steak houses getting their beef? From hobbie farms all over the country? No they are getting them from feedlots, and more than likely they are implanted. If your old cows taste better than the meat you are buying from the grocery store, you better find another place to buy your meat. I am guessing the main difference between store bought beef and home grown beef is the aging process. Maybe someone can help me out because I don't know, but I am guessing the large packers who supply alot of beef to grocery chains and lower scale restaurants, don't have the space to age their beef for 10-14 days. I bet if all things were equal, in a taste test people would more often prefer the beef produced at a large feedlot over the beef produced by people raising 2-3 head in their back yard. Besides aging, another reason is it generally takes longer for small producers to get their animals up to slaughter weight. And as a rule of thumb, younger animals are more tender. I have a neighbor that was raising holstein calves on grass/hay and a couple pounds of corn per day. It took him 2-1/2 years to get his animals finished. He then bragged about how good his beef was. There is no way that is going to be better than a young grain fed animal. Sorry, I didn't mean to rant, but there are just some topics that push my buttons. [/QUOTE]
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