Ecoli and you

[Caliga]

All the beef I buy is grass-fed, and raised locally.  Yep, Kentucky is pretty great.

[katmai]

Yet still in Kentucky, so fail.

[Eddie Teach]

All the beef I buy is grass-fed, and raised locally.  Yep, Kentucky is pretty great.

Does it give the beef a blue tint?

[Caliga]

 

[Grey Fox]

I'm way too poor to have a real choice in the matter. I buy whatever is cheap.

[garbon]

generally, better tasting.

My God, have you had grass fed beef.  I mean real grass fed beef. 

@Mart - here's another example...though he seems to have created this thread to show off.

[garbon]

It is scary. Sometimes vegetarianism seems to be the only answer.  But Fuck, I love my steaks.

Not really see as how Zanza pointed out that there have been ecoli outbreaks from veggies.

No, you failed to notice "organic", that means it's 100% superfood and can do you no harm; the 50 people were killed directly by Monsanto hired assassins. 

My apologies.

[merithyn]

generally, better tasting.

My God, have you had grass fed beef.  I mean real grass fed beef.

Yes, often. I prefer the marbling I find in grain-fed cattle for flavor. Texture goes to grass-fed, though, hands down.

However, I wasn't stating my preference. I was stating what the national (and international) markets say. Like I said, the Japanese prefer grain-fed cattle so much they're willing to pay a premium to get the grain to feed their cattle.

[crazy canuck]

generally, better tasting.

My God, have you had grass fed beef.  I mean real grass fed beef. 

@Mart - here's another example...though he seems to have created this thread to show off.

No, its just amazing that there is a view out there that industrial beef tastes better.

[garbon]

generally, better tasting.

My God, have you had grass fed beef.  I mean real grass fed beef. 

@Mart - here's another example...though he seems to have created this thread to show off.

No, its just amazing that there is a view out there that industrial beef tastes better.

Let's see you started a thread in which you've shown your superiority for not freaking about ecoli as well as having the solution to the ecoli beef problem.  Then you shared how you know about the superiorities of grass-feed beef over grain-feed.

Yeah Marti's characterization of you seems about right for this thread as well.

[merithyn]

No, its just amazing that there is a view out there that industrial beef tastes better.

Why? It's a personal preference just like most flavors. How can that seriously surprise you?

[crazy canuck]

No, its just amazing that there is a view out there that industrial beef tastes better.

Why? It's a personal preference just like most flavors. How can that seriously surprise you?

You are going all Slargo on me now.

I will grant you that some people might become accustomed to a more fatty meat.

Here is an interesting article on the things that can effect the taste - not all grass fed beef is created equal. 

"Meat from grass-fed and corn-fed animals will taste different, and even grass-fed animals from different regions or different seasons can have a different flavor profile," says Sean M. Hays, Chief Operating Officer of La Cense Beef, a Montana-based ranch specializing in grass-fed beef. At La Cense, the cattle are fed a combination of bluebunch wheatgrass, rye grass, and a little bit of alfalfa, along with a plethora of other plants. "The variety of grass on our ranch and in this region is the crux of the flavor profile we achieve," he explains. "Seasonality can also change the flavor profile because the feed changes." At La Cense, the slaughter is timed to when the cattle have been feeding on the tallest and most nutritious grasses.

"Cattle that will perform well in the hill country of Texas are not the same that will perform well in the Northeast," says White Oak's Harris. At his ranch, the cows graze on 100% organic native style grasses in the summer, including four species of Bermuda grass and three species of Bahai grass, but in the cool season White Oak cows are eating rye, rye grass, and clover.

While farmers in Texas and Montana need more acreage to get the grass their cattle needs, the East Coast is more efficient. "The Northeast is blessed with an incredible growing season," said Grazin' Angus's Gibson. In the lush Columbia, New York countryside, cattle can chew grass all year long.

The goal is to get the best possible nutrition from the grass. It's not something most people think about, but grass is filled with nutrients, including carbs and protein. Cows can get enough protein from grass, but they need high-quality grass for energy. "It was energy that drove the American farmer to grain," Dan Gibson said. But by selecting the right grasses—high in sugar and carbohydrates, you get both the energy and a food that cows can digest well. Gibson uses a blend of three different rye grasses, orchard grass, and clover. The cows need sugar and carbohydrates to absorb the protein faster and to turn the excess into healthy omega-three laden fat, which results in marbling that rivals corn-fed beef.

"On good grass, you get more marbling in the meat," asserts Wendy Taggart of Burgundy Pasture Beef in Grandview, Texas. "Some plants that an animal eats, such as wild onions, can have a distinct effect on the flavor. We find more earthy flavors in meats when the grasses are greener or more lush."

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[crazy canuck]

Let's see you started a thread in which you've shown your superiority for not freaking about ecoli as well as having the solution to the ecoli beef problem.  Then you shared how you know about the superiorities of grass-feed beef over grain-feed.

Stop being an idiot.  I started the thread freaking out about the fact that people are not dealing with the real cause people die from ecoli bacteria in meat.


If you cant handle the fact I am superior in other ways stay out of my threads.

[garbon]

If you cant handle the fact I am superior in other ways stay out of my threads.

[merithyn]

No, its just amazing that there is a view out there that industrial beef tastes better.

Why? It's a personal preference just like most flavors. How can that seriously surprise you?

You are going all Slargo on me now.

I will grant you that some people might become accustomed to a more fatty meat.

Here is an interesting article on the things that can effect the taste - not all grass fed beef is created equal. 

So you've actually answered your own question.