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That grass-fed beef phase I rolled my eyes at for years
Started buying a quarter cow from a local farm outside Austin last spring and after 6 months I gotta admit the flavor difference on a simple ribeye is way more obvious than I ever gave people credit for, anyone else cave on something they swore was just hype?
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gavin_kim32d ago
124 degrees internal on a grass-fed ribeye tastes like livery dirt @hannaht29, grain-fed fat is way better.
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Was it the fat content that sold you or the actual beef flavor? The marbling on grass-fed is different but once you nail the cook temp it's night and day better.
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