Grass Vs. Grain Fed Beef Discussion Turns Ugly

[parsley]

For wing, tenderloin, or T-Bones:

Wash each steak carefully to remove the saw-
grind. Dry well with paper towels. Score the
edge-fat wit a sharp knife, so the steak doesn't
curl. Rub each steak wih a soft coat of butter.
Sprinkle salt, pepper, a bit of thyme and a sift of
hot cayenne pepper on each side of the steak
before placing it on a hot hot grill or barbecue.
Grill to your liking. Place on hot plate. Pars

[perfecho]

The best steak needs nothing!!!!!!

[riders2010]

I agree perfecho but at least for me not every meal the same thing. And from a marketing point to appeal to as many types of preferences as possible it's probably a good idea to present every possibility. Some people like to smoother what ever they eat with their favorite spice so why not, even if it almost kills the point of whether you are eating a great steak or a peace of shoe leather, probably would make it easier to market the lower end stuff.

I like the butter idea pars, but I add garlic, soya sauce, a touch of caraway, sea salt, pepper, and a touch of peppers sometimes. Man I know what's for lunch today!!

[newguy]

That sounds like a good way to cook a steak Pars. But a well marbled steak does not need the butter it has enough fat within the steak that all it needs is some of your favorite spices.

[parsley]

The butter seals in the juices.

[grassfarmer]

If you like to add seasoning M M Meat shops sell a
Super Steak Spice which is very good.
Just to challenge peoples paradigms a little how many
of you have eaten steaks in parts of the world where
the cattle are Bos Indicus, the meat has zero marbling
yet is both tender and tasty?

[perfecho]

Buddy owns a well-known steak house and they use butter on their steaks....it certainly does work well. Have some BQ sauce that friends bring up from Oklahoma that we heat separately and dish out if you wish, but usually a bit of salt and pepper is all I use.

[parsley]

The best shrimp I have ever eaten was in
Savannah, Georgia. The best cheese and
fish....,New Zealand. The best steaks...Western
Canada. They are such a specialty item in terms
of the world's offering.

Beef growers can make western Canada the
steak capitol of the world by working together to
provide barley fed or grass fed. Different taste but
oh so good. That choice should be on every
menu to legitimize a premium; butnit also
differentiates from the corn fed beef market which
isn't appealing to growing numbers of eaters, but
more importantly, lacks the flavor of barley fed. A
subjective choice , indeed.

It also allows Western Canadian beef AND
barley growers a fine opportunity to work closely
to refine the end product. Pars.

Btw, butter has a lower melting point than beef
lard, allowing a slight crust to form quickly that
contains the juices. IMHO. Pars

[buzz]

I think most consumers buy what is on sale at the supermarket and don't have a clue about their food...even less about their beef.

I am not a cattleman so will happily volunteer for the taste testing.

Strip steak medium rare if you please.

[newguy]

Pars the butter trick is good to know. We usually start at very hot to seal in juices. And not turn steak much.On another note was at a cattle sale in montana and they cooked steaks with a pitch fork in a big pot heated with wood and used animal fat to cook steaks in. Was really good and tender.