Raising Beef

I remember a friend got half a cow once and joked that it tasted like grass. I laughed hard -I mean that’s what cows eat, right??

But usually people will finish beef off the last two weeks by feeding them grain to avoid an overly “grassy” taste. Unless they have been raised in a feedlot, which typically means they have received grains to grow them or finish them quickly from approx 10 months old till slaughter at 15-18 months.

What’s wrong with feeding cows grain? Dairy cows need it. Beef cows ? Well, it’s tricky-it can be done well and it also can be done horribly. Studies show most grains (corn, oats, barley, and soybeans) are now genetically modified, so we need to remember this is not the forage cows would typically be getting on pasture in the past. So there is a balance that needs to achieved when raising cows for beef. And the balance is different for mass produced beef as opposed to small beef farmers. No farmer I know wants to lose money on a beef cow or steer they have poured heart and soul into for 18-24 months, which is typically when you get the most return on your investment when raising cows for beef.

One thing I know is don’t put your head in the sand. Ask questions before you cook that steak.

And that’s another thing -how to cook it.

I cook our grass raised, grain finished beef steak in a cast iron pan. I preheat the oven to 450 degrees. On the stovetop, I dab a tiny bit of bacon grease or butter in the pan, I turn up the heat and sear it on both sides. I then put the whole pan in the oven until the juices run clear, usually 10 minutes. Then I remove it, tent with foil and let it rest for another 15 minutes before serving.

It cuts like a dream and melts in your mouth.

I’m grateful for every single delectable bite.

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