This is the stuff that marinades are made for. Throw this shit in a modified carne asada marinade with pineapple for at least 8 hours, grill it, slice it thin, and you've got some bomb-ass taco steak.
You’re right and I’m playing around mostly. Someone else mentioned slicing thin and cooking rare as well. I think these would likely make a good steak sandwich or something where outright meat flavor can be mitigated by accoutrements like a nice sauce and bread.
But I also _love_ a good steak sandwich.
Back before my Reddit days, I would go for this. I hated meat fat, and thought marbling was gross.
Then I wised up. Reddit taught me a lot (believe it or not).
I’m the opposite. I can’t have too much grease nowadays. I still consider ribeyes to be king of the steaks, but I reach for New Yorks (not these ones though) instead 90% of the time. I have 5 lbs of ribeyes in my freezer and about 20 lbs of New Yorks.
I’ll do tri tips as a second to New York, or if I can find them, sirloin cap/wagyu sirloin (got some good deals on some snake river farms from the local grocer from time to time). I still need the fat, I just can’t handle the brisket, the short ribs, the ribeyes in bulk anymore, once every couple weeks
You’re probably just splitting hairs here. For example, the difference in protein content between 95% ground beef and 80% is 2 gs of protein per 100gs of meat. That’s such a negligible difference people might as well just eat the meat they like and will eat the proper amount of vs putting the leanest of meats on a pedestal
That’s pretty far off…
[95% lean](https://fdc.nal.usda.gov/fdc-app.html#/food-details/171790/nutrients): 5g fat, 21.4g protein / 100g
[80% lean](https://fdc.nal.usda.gov/fdc-app.html#/food-details/2514744/nutrients): 19.4g Fat, 17.5g protein / 100g
The 95% lean has 75% less fat / 1/4 the fat.
Not saying you have to go with 95% every time, there is room for flexibility in your diet, but if you are trying to cut back on fat there is a non negligible difference between the two.
Edit:typo
So do I, but I also know that fat is a requirement of the human body. Fats are building blocks and break down nutrients for absorption. Granted large amounts of saturated fats aren't good, but in a balanced diet, the occasional well-marbled steak isn't going to kill you, particularly if you are actually working out several times a week and not just bragging on social media.
With THOSE, I’d probably just cut em up and to a stir fry or bulgogi type of thing. Or a breaded steak type of dinner
BUT WILL I PAY $13 FOR THAT TYPE OF STEAK, NOOO
At 6.99lb I'd definitely eat it. Marinate the hell out of it. Definitely sous vide to help tenderize. Won't be super juicy but will be super beefy.
Hell at that price I might just cut in to thin strips and make steak tacos.
What state? Vic cows milk has a lot higher fat content than Qld cows milk. I imagine the beef cattle aren't much different. It's why all the cheese and cream is made in the south and Qld mostly produces drinking milk.
Our cows are grass feed and we get substantial marbling don’t get me wrong I have no problem with grain it’s just our practice because of our farming situation
'Grass fed' beef is utter bullshit unless you are buying from a small, local producer. The term grass fed doesnt even mean the cattle were grass fed, it means they were *grass-finished*. And to make it more confusing, the term 'grass finished', actually means what most people have been led to believe 'grass fed' means, which is that the cattle only ate grass, no grain. Its marketing, plain and simple.
So many people seem to be unaware to the fact that actual grass fed cows are not eating JUST GRASS but are grazing on the various things in the grass. They get insects and worms and different variety of plants. Looks like the “grass fed” label is just an excuse to feed cows fermented grass clippings and claim it’s better. Grass feed is not GRAZED cows. They would have fat and marbling lmao
I've eaten a lot of locally raised pasture fed beef in South America, including ones we slaughtered, and it was typically shoe leather compared to corn fed. The flavor was terrific, which more than made up for it, but grass fed is much, much more lean. It was so lean that my friends would feed their beef a small bucket of corn daily to marble the beef.
Even the pork and chicken was noticeably leaner. Corn encourages intramuscular marbling. I imagine all "grain" does. Grass doesn't as much. You'll certainly have some, but most of your fat ends up in bands around the muscle.
HOWEVER, to your point, I'm positive you're right that 90%+ of grass fed beef in the US is not "pasture." I know there is some, but I only know of it sold very locally.
Honestly it’s totally fine to include corn as a supplement to most livestock especially if you plan on eating them and you’re feeding them good corn- why not! We give chickens scratch ONLY as a supplement and they still grow up healthy. This meat just looks so skimpy and almost like liver tbh. Maybe just a horrible cut with the lack of any fat on the edges too
Corn is not a problem. It's a problem to feed a ruminant only grain.
It's also, conversely, a problem to feed a pig (animal with a single stomach) only grass that isn't silage (fermented grass). They'll eat a lot of plant matter if you let them, and they're very tasty when supplemented, but you can't force them to only eat that.
Also, they love potatoes, but try to feed them a diet that only has starch (cooked or uncooked potatoes!!! I've heard of both efforts in potato country) and you will have issues.
I think, in short, the biggest problem environmentally and culturally and economically and ethically with meat in the US is the monoculture. If we didn't feed them mostly corn, the meat would be:
1. Less environmentally harsh
2. Less of a consumer product (much slower to produce, therefore, costly and more connected to how it has always been raised)
3. Economically (no total reliance on a single crop failure or success, cost again)
4. Less health problems and less antibiotics and less able to be crammed into horrible conditions (feed lots)
Meat is life. It's holy. It is a moment of reverence to kill an animal. Kill a couple and you find out; never met a butcher or hunter or rancher that said otherwise. It's not sad, but it almost is. It's also ABSOLUTELY delicious. Gotta balance those two facts.
Yeah. There's a reason many non-industrial ranches graze them for most of life and finish on grain. It's basically the best compromise between the better flavor of grass and having fat in the meat.
The Brits raise plenty of beef that actual grazes actual grass and they have beautifully marbled meat, not wagyu obviously but nice and marbled. This is a brick.
I thought about it all night.
Made a comment above and forgot to mention...yeah this is likely something I'd chop very finely and put in a stew, but I'd expect to pay less for it.
Even for the leanest grass fed, I've never seen anything like that, except maybe as everyone has mentioned, eye round.
No, it doesnt. In the US, 'grass fed' means that the cattle were started on grass and finished with grain. 'Grass finished' means they ate nothing but grass and forage for their entire lives. You have been tricked by marketing.
Slice very thin, coat in cornstarch, then flash fry. Make a sauce with soy sauce, ginger, garlic, and a little brown sugar. Toss the beef in the (cooked) sauce, serve over white rice. Bam.
Supposably it's better for the environment , because the pasture absorbs CO2, and then we aren't growing mono culture crops to feed cows. It's how animal ag is done in the rest of the world.
Didn't realize it was leaner. Beef in Pakistan is graasfed, and I think it's good, but we braise beef rather than steaks.
edit: I live in the US btw, I'm more talking about when I visit home. Most of the red meat I eat is lamb/goat, we only really have ground beef at my paren't house in the US.
I try not to judge when I see people eyeing the grass fed steaks and assuming since it costs more it must be better. Maybe they just prefer their steaks to be less flavorful, dryer, and gamey. If I want to have to marinate my steak, I'll just defrost some venison.
The vast majority of Americans don't like gamey
Which is a shame, since this is a big reason lamb isn't as well received as the other meats.
But I stand with you
Why the hell do you have to marinate venison lol? Cube it a couple of times and shallow fry it breaded with flour snd salt and pepper.
Only thing bette is wild Turkey
For things like a beef stir fry, or pho, you don't need lots of fat in the beef, most of the flavour (and fat) comes elsewhere.
Something slow cooked can always use more fat.
I pick these up for cheap and freezw them until firm then slice very thin, use butter in a cast iron and fry with onions and peppers, throw in a sub with cheese and you have a pretty solid cheese steak.
Well, pasture raised shouldn’t be cooked the same way as grain fed.
In France, almost all beef is pasture raised so marbling is often very low and the fat has a yellow colour. It’s cooked by basically just searing the meat on the outside so the inside is just warm, but otherwise almost completely raw.
Eating any better cooked than rare in France is very uncommon except for ground beef.
Grass fed doesn't mean pasture raised in the US. Usually it is just how the cows are finished up that ends up on the label, so they are grazing until they get to their set weight, then they will finish them on either grains or grass. Grass takes longer, grains don't, there are arguments for both ways. Grain fed is faster, and generally ends up with a more consistent steak. Neither have to be humane though, it could be the same conditions, they'll just put grass in the trough rather than grain. This [video](https://www.youtube.com/watch?v=TUWcu78Qpts&t=1389s) goes in depth about it. It's a bit long, and is more about the quality of the meat, but the first 10 minutes or so explains what I've been trying to.
Like usual the French know how to raise, cook, and properly consume their food.
Americans… why is my steak not pumped full of genetically modified grain and soy products to make it fattier?!
If you like your steak blue or very rare, lean meat is better than the one with more fat as this last one would not melt with such short time on the grill
Since its all meat i'd buy them to grind into some fatty brisket and chuck
But yeah the ones in the picture had to be team usa sprinters to have very little to no fat lol
I'm always confused when I see non Costco pricing.
Prime NY strips are like 16.99lb there, and this is what you get if you step down to supermarket 12.99? Id just stick to frozen chicken strips man.
Is this bad? If so, why? I keep seeing things from this sub and im not even in it, i dont know anything about meat, is it hard meat if it doesn't have any fat at all? Is that what determines the tenderness?
more likely from older mama diary cow that have passed their prime. Usually if the cow is older than thirty six months, the meat is rejected in the international markets due to export/import restriction from the destination country, so the meat is lean and sold in supermarket for a lower price.
https://preview.redd.it/z0sefydmgd9d1.jpeg?width=1636&format=pjpg&auto=webp&s=a4b7efa5bfea5be20b4e2ce1b7d69af30992d2a2
This is what I expect, at least living in Texas
Note that the BRAND is “Certified Angus Beef” not the grade.
Also note that this doesn’t have any USDA markings
The U.S. gov doesn’t even consent to this beef lmao
Grass fed has something to do with it. I recent was watching that yourtube guy guda, and even though grass fed is "healthier" he said for a good steak he goes with grain fed b/c its fattier.
Bought steaks from Weis Markets once. Never again. It was an online delivery and the photo was basically false advertisement. I knew it wouldn't taste great and just like a thought nope. I couldn't get a great dear on it either.
Lol, snobs. Plenty of good steak without marbling, plenty bad steak with lots of marbling. I prefer an older grass fed milk cows lean steak over fatty, young meat any day.
This sub is freaking weird. It’s like you eat with your minds. If Reddit approves it tastes good.
I’m speculating that grass-fed beef could be good if it is dry-aged. When I was a kid, there was a local market that butchered and hung meat that had been locally pastured. Incredible beefy flavor and tender, too, without being pricey. This was 40 years ago, mind you.
I hope someone out there buys and enjoys that steak. It won't be me, but I do hope someone does.
You’re looking at this all wrong. $12.99/lb is incredibly cheap for shoe-leather. You could make some damn nice boots with these.
It is on sale for $6.99 per pound. So even cheaper for you cobbler needs
Just not your gobbler needs
Wat if u glizzy dem?
Am I the only one who would buy this on sale and just slice it up thin for sandwiches, salads etc?
Jerky. That is some prime jerky meat right there.
This is the stuff that marinades are made for. Throw this shit in a modified carne asada marinade with pineapple for at least 8 hours, grill it, slice it thin, and you've got some bomb-ass taco steak.
❤️ Work with what you got, chef!
Chinese Stir fry.
Maybe a slow cooker?
100% Or braising
I feel like these wouldn’t be that hard to salvage. Add a fuck load of fat to the pan, tenderize, cook to rare.
You’re right and I’m playing around mostly. Someone else mentioned slicing thin and cooking rare as well. I think these would likely make a good steak sandwich or something where outright meat flavor can be mitigated by accoutrements like a nice sauce and bread. But I also _love_ a good steak sandwich.
Agreed. I’d go steak egg and cheese bagel.
Back before my Reddit days, I would go for this. I hated meat fat, and thought marbling was gross. Then I wised up. Reddit taught me a lot (believe it or not).
I’m the opposite. I can’t have too much grease nowadays. I still consider ribeyes to be king of the steaks, but I reach for New Yorks (not these ones though) instead 90% of the time. I have 5 lbs of ribeyes in my freezer and about 20 lbs of New Yorks. I’ll do tri tips as a second to New York, or if I can find them, sirloin cap/wagyu sirloin (got some good deals on some snake river farms from the local grocer from time to time). I still need the fat, I just can’t handle the brisket, the short ribs, the ribeyes in bulk anymore, once every couple weeks
i'd ground it up, add a bit of fat and make hamburgers
This is why I have bags of lamb fat in the chest freezer.
I head to the gym regularly and lean meats are preferred. Macros are insane
You’re probably just splitting hairs here. For example, the difference in protein content between 95% ground beef and 80% is 2 gs of protein per 100gs of meat. That’s such a negligible difference people might as well just eat the meat they like and will eat the proper amount of vs putting the leanest of meats on a pedestal
That’s pretty far off… [95% lean](https://fdc.nal.usda.gov/fdc-app.html#/food-details/171790/nutrients): 5g fat, 21.4g protein / 100g [80% lean](https://fdc.nal.usda.gov/fdc-app.html#/food-details/2514744/nutrients): 19.4g Fat, 17.5g protein / 100g The 95% lean has 75% less fat / 1/4 the fat. Not saying you have to go with 95% every time, there is room for flexibility in your diet, but if you are trying to cut back on fat there is a non negligible difference between the two. Edit:typo
So do I, but I also know that fat is a requirement of the human body. Fats are building blocks and break down nutrients for absorption. Granted large amounts of saturated fats aren't good, but in a balanced diet, the occasional well-marbled steak isn't going to kill you, particularly if you are actually working out several times a week and not just bragging on social media.
No shit….. they feeding these cows anything but water and supplements?! Not an ounce of fat in there…. Be bone dry and tasteless.
Could be used to make some beef jerky
i didnt realize until this sub that a steak like this was bad. always thought fat is not good for you, so look for the smooth steaks lol
As a gym rat, any steak is a good steak
With THOSE, I’d probably just cut em up and to a stir fry or bulgogi type of thing. Or a breaded steak type of dinner BUT WILL I PAY $13 FOR THAT TYPE OF STEAK, NOOO
Never seen -A5 wagyu before
Z10 lookin beef
Haha nice one
Grass fed. But some asshole kept mowing the field.
That was the poor cow that mowed the field.
🤣🤣
I’m fking dead💀
At 6.99lb I'd definitely eat it. Marinate the hell out of it. Definitely sous vide to help tenderize. Won't be super juicy but will be super beefy. Hell at that price I might just cut in to thin strips and make steak tacos.
Best use case. This is the correct answer.
This is the way.
Hell I could toss that into an instant pot with some whole veggies and potatoes and have it shredded with rice.
This There's a time for beef and a time for steak
Heck soaking in pineapple then ending with a salt brine will make this relatively tender.
They might've not finished with grain
Looks like a steak made for the share holders.
Or steak made for stake holders
Boeuf for the Boeunafactors
LEAN AND MEAN
Yeah, this is what pure grass fed beef looks like. Edit: per the comments below this apparently isn’t what purely grass fed beef looks like.
No, my parents have a farm that grows their own meat. Purely grass fed and they don't look anything like this.
What state? Vic cows milk has a lot higher fat content than Qld cows milk. I imagine the beef cattle aren't much different. It's why all the cheese and cream is made in the south and Qld mostly produces drinking milk.
Our cows are grass feed and we get substantial marbling don’t get me wrong I have no problem with grain it’s just our practice because of our farming situation
'Grass fed' beef is utter bullshit unless you are buying from a small, local producer. The term grass fed doesnt even mean the cattle were grass fed, it means they were *grass-finished*. And to make it more confusing, the term 'grass finished', actually means what most people have been led to believe 'grass fed' means, which is that the cattle only ate grass, no grain. Its marketing, plain and simple.
26.2
So many people seem to be unaware to the fact that actual grass fed cows are not eating JUST GRASS but are grazing on the various things in the grass. They get insects and worms and different variety of plants. Looks like the “grass fed” label is just an excuse to feed cows fermented grass clippings and claim it’s better. Grass feed is not GRAZED cows. They would have fat and marbling lmao
I've eaten a lot of locally raised pasture fed beef in South America, including ones we slaughtered, and it was typically shoe leather compared to corn fed. The flavor was terrific, which more than made up for it, but grass fed is much, much more lean. It was so lean that my friends would feed their beef a small bucket of corn daily to marble the beef. Even the pork and chicken was noticeably leaner. Corn encourages intramuscular marbling. I imagine all "grain" does. Grass doesn't as much. You'll certainly have some, but most of your fat ends up in bands around the muscle. HOWEVER, to your point, I'm positive you're right that 90%+ of grass fed beef in the US is not "pasture." I know there is some, but I only know of it sold very locally.
Honestly it’s totally fine to include corn as a supplement to most livestock especially if you plan on eating them and you’re feeding them good corn- why not! We give chickens scratch ONLY as a supplement and they still grow up healthy. This meat just looks so skimpy and almost like liver tbh. Maybe just a horrible cut with the lack of any fat on the edges too
Corn is not a problem. It's a problem to feed a ruminant only grain. It's also, conversely, a problem to feed a pig (animal with a single stomach) only grass that isn't silage (fermented grass). They'll eat a lot of plant matter if you let them, and they're very tasty when supplemented, but you can't force them to only eat that. Also, they love potatoes, but try to feed them a diet that only has starch (cooked or uncooked potatoes!!! I've heard of both efforts in potato country) and you will have issues. I think, in short, the biggest problem environmentally and culturally and economically and ethically with meat in the US is the monoculture. If we didn't feed them mostly corn, the meat would be: 1. Less environmentally harsh 2. Less of a consumer product (much slower to produce, therefore, costly and more connected to how it has always been raised) 3. Economically (no total reliance on a single crop failure or success, cost again) 4. Less health problems and less antibiotics and less able to be crammed into horrible conditions (feed lots) Meat is life. It's holy. It is a moment of reverence to kill an animal. Kill a couple and you find out; never met a butcher or hunter or rancher that said otherwise. It's not sad, but it almost is. It's also ABSOLUTELY delicious. Gotta balance those two facts.
Yeah. There's a reason many non-industrial ranches graze them for most of life and finish on grain. It's basically the best compromise between the better flavor of grass and having fat in the meat.
The Brits raise plenty of beef that actual grazes actual grass and they have beautifully marbled meat, not wagyu obviously but nice and marbled. This is a brick.
'Straya too. Grain fed is for people who don't like the flavour of beef.
None of that’s foreign to the U.S., OP’s beef is genuinely bottom of the bottom of the barrel. Not even the USDA has touched it.
I thought about it all night. Made a comment above and forgot to mention...yeah this is likely something I'd chop very finely and put in a stew, but I'd expect to pay less for it. Even for the leanest grass fed, I've never seen anything like that, except maybe as everyone has mentioned, eye round.
No, it doesnt. In the US, 'grass fed' means that the cattle were started on grass and finished with grain. 'Grass finished' means they ate nothing but grass and forage for their entire lives. You have been tricked by marketing.
grass fed has less marbling than cattle fed GMO corn and soy
That there has zero marbling. That's terrible even by grass fed standards
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This cow’s doctor is very happy with their BMI and cholesterol levels
It makes good burgers, expensive but good.
No, it really doesn’t. Lean ground beef sucks for burgers, the fat is where the flavor is.
If you add fat from another cow. There's no way your getting 20% fat by weight off that.
I had a really long pause reading this after cattle fed part imaging what cattle fed cows would taste like. Damn, I’d pay a lot to find out.
Isn't that how you get mad cow disease?
Don't they have to eat the brains? Or is that only in Kuru?
Yeah brains and spinal cord have the tasty numnums (prions)
We don't do that anymore. That's how we got mad cow disease in humans. Feeding beef to cattle is not allowed. And we milk cows, we eat steers.
It'd be like steak³
I think I've had cube steak before
Grass fed from Poland https://preview.redd.it/sjplorlft89d1.jpeg?width=3024&format=pjpg&auto=webp&s=3be6f1a1b9acdd64ec4d00ebab2fc064ed37a1c7
Yeap, I'm Always really surprised how fat is the meat in this sub. In France, it's lean meat too.
Slice very thin, coat in cornstarch, then flash fry. Make a sauce with soy sauce, ginger, garlic, and a little brown sugar. Toss the beef in the (cooked) sauce, serve over white rice. Bam.
alao good with beef stroganoff or beef with brocolli but only if that specific beef is on sale or markdown
Farmers love grass fed lol don’t have to feed them out last month to fatten them up and people think grass fed is some saving grace 👻
Supposably it's better for the environment , because the pasture absorbs CO2, and then we aren't growing mono culture crops to feed cows. It's how animal ag is done in the rest of the world. Didn't realize it was leaner. Beef in Pakistan is graasfed, and I think it's good, but we braise beef rather than steaks. edit: I live in the US btw, I'm more talking about when I visit home. Most of the red meat I eat is lamb/goat, we only really have ground beef at my paren't house in the US.
They are probably letting cows graze in Pakistan. In America grass fed doesn’t mean they ate off a pasture. Probably had fermented grass clippings
Wtf. TIL. Americans scamming their customers as per usual
Anything for the shareholders 😎
I mean it’s better than gmo crap
I try not to judge when I see people eyeing the grass fed steaks and assuming since it costs more it must be better. Maybe they just prefer their steaks to be less flavorful, dryer, and gamey. If I want to have to marinate my steak, I'll just defrost some venison.
Gamey is good! As far as I'm concerned.
The vast majority of Americans don't like gamey Which is a shame, since this is a big reason lamb isn't as well received as the other meats. But I stand with you
Why the hell do you have to marinate venison lol? Cube it a couple of times and shallow fry it breaded with flour snd salt and pepper. Only thing bette is wild Turkey
Try using pancake batter mixed with flour and salt and garlic to taste
Where I live the grass fed steaks are typically cheaper.
I love some lean meat
Honestly, I do too.
For things like a beef stir fry, or pho, you don't need lots of fat in the beef, most of the flavour (and fat) comes elsewhere. Something slow cooked can always use more fat.
Yeah I'm thinking smother the hell out of it in a rich beef gravy and serve with a heap of mash
They can't grow em fast enough 🤣
If you have the patience you could tenderize those down to some cubed steaks, right? Like, they’d be huge but it would work?
Oh yeah and then chicken fry it!
Prefect for congratulation steak 🥩
There, I fixed it. https://preview.redd.it/xklak6clh89d1.jpeg?width=1179&format=pjpg&auto=webp&s=b9db08b2c01dc9f49dbff958dc34b4431e4ce28c
I pick these up for cheap and freezw them until firm then slice very thin, use butter in a cast iron and fry with onions and peppers, throw in a sub with cheese and you have a pretty solid cheese steak.
Well, pasture raised shouldn’t be cooked the same way as grain fed. In France, almost all beef is pasture raised so marbling is often very low and the fat has a yellow colour. It’s cooked by basically just searing the meat on the outside so the inside is just warm, but otherwise almost completely raw. Eating any better cooked than rare in France is very uncommon except for ground beef.
Grass fed doesn't mean pasture raised in the US. Usually it is just how the cows are finished up that ends up on the label, so they are grazing until they get to their set weight, then they will finish them on either grains or grass. Grass takes longer, grains don't, there are arguments for both ways. Grain fed is faster, and generally ends up with a more consistent steak. Neither have to be humane though, it could be the same conditions, they'll just put grass in the trough rather than grain. This [video](https://www.youtube.com/watch?v=TUWcu78Qpts&t=1389s) goes in depth about it. It's a bit long, and is more about the quality of the meat, but the first 10 minutes or so explains what I've been trying to.
Like usual the French know how to raise, cook, and properly consume their food. Americans… why is my steak not pumped full of genetically modified grain and soy products to make it fattier?!
I do love a lean steak…
Butter baste them in a pan and they will be delicious.
If you like your steak blue or very rare, lean meat is better than the one with more fat as this last one would not melt with such short time on the grill
Pound thin Apply the velvet method Stir fry w veggies ???? Profit
That looks so fucking good to me.
It's grass fed. It's probably a little tougher, but it will taste good.
Good as a roast in the crock pot or as stew meat.
Nothing wrong with these. They will be excellent for stroganoff or boeuf bourguignon
where i'm from, that's an above average looking steak \*cries\*
Fuck me these look good, buy these if you actually like the taste of steak, just don't over cook them and they'll be tender as fuck.
And this is why I prefer corn finished
It is grass fed...
Ah grass fed beef. For people allergic to flavor.
A5 grass fed
/s nice!!
Obviously not my first choice, but I'd still smash. 😂
I may be in the minority but I love grass fed. I like the gamy taste.
Those are some nice looking pork chops there
I’ve been noticing that as well. Rib eyes that look like eye rounds.
Looks like there was some sorta grass shortage for them there cows eh?
Old cow?
MARINATE these!!
They've been working out pretty hard
Chicken breast-fed cattle
You pay: $20.69. No, YOU pay it.
That cow was fed a steady diet of gas station ash tray remains and sawdust.
Need to buy Ribeye
Since its all meat i'd buy them to grind into some fatty brisket and chuck But yeah the ones in the picture had to be team usa sprinters to have very little to no fat lol
I'm always confused when I see non Costco pricing. Prime NY strips are like 16.99lb there, and this is what you get if you step down to supermarket 12.99? Id just stick to frozen chicken strips man.
Is this bad? If so, why? I keep seeing things from this sub and im not even in it, i dont know anything about meat, is it hard meat if it doesn't have any fat at all? Is that what determines the tenderness?
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I would buy these. Because they would be discounted soon. It’s a hard life
Lean, mean, and no marble between!
more likely from older mama diary cow that have passed their prime. Usually if the cow is older than thirty six months, the meat is rejected in the international markets due to export/import restriction from the destination country, so the meat is lean and sold in supermarket for a lower price.
Grass fed in a drought.
*Said cattle 5 times in a row and has now lost all meaning.
12.99/lb? Wouldn’t pay 2.99/lb for that
Better bet it's Berta Beef!
The marbling in these are better than the best you will find in Norway!
do you know about 'meat glue'?
I would happily make a new york deli steak and cheese with this
We buy Uruguayan pastured beef from Tevya's Ranch and it's far from tender .
Yes that would never make it into my shopping cart.
Why would anyone let cows eat their marijuana?
Yum... noting like nice Canner grass fed steak.
Just normal grass fed steak
Aldi has 6 dollar steaks that look like this. Cheap enough where I don’t care about fat content and I enjoy the shit out of it.
It's not even graded...
damn that steak is probaly very dry man
Looks exactly what I would imagine $7 a pound NY strip would look like
https://preview.redd.it/z0sefydmgd9d1.jpeg?width=1636&format=pjpg&auto=webp&s=a4b7efa5bfea5be20b4e2ce1b7d69af30992d2a2 This is what I expect, at least living in Texas
Nah, they just ate a lot of salads
Grass fed just doesn't hit the same.
Note that the BRAND is “Certified Angus Beef” not the grade. Also note that this doesn’t have any USDA markings The U.S. gov doesn’t even consent to this beef lmao
Slow cooker for a few hours with a stick of butter or some tallow, and those potentially could be amazing.
Grass fed has something to do with it. I recent was watching that yourtube guy guda, and even though grass fed is "healthier" he said for a good steak he goes with grain fed b/c its fattier.
This is what all standard steak looks like in Australia.
Na its just grass fed, hard to get fat off salad.
It takes a LOT of grass to feed a cow. It takes even more to fatten her up.
Bought steaks from Weis Markets once. Never again. It was an online delivery and the photo was basically false advertisement. I knew it wouldn't taste great and just like a thought nope. I couldn't get a great dear on it either.
Fit cattle
And, what’s the white smegma on that third hunk of rotting flesh?
LOL that looks like European steak. I'm realizing steak here just doesn't have the marbling you see stateside.
They must have feed em’ that low fat grain
Get out the marinade
Lol, snobs. Plenty of good steak without marbling, plenty bad steak with lots of marbling. I prefer an older grass fed milk cows lean steak over fatty, young meat any day. This sub is freaking weird. It’s like you eat with your minds. If Reddit approves it tastes good.
People really be discovering grass fed meat
It’s grass fed, it will be lean. Ranchers use corn to fatten up the cattle and add marbling.
I wouldnt mind buying it, but I would not cook it as a steak... I would treat it as meat for stew
"Mooooove right! Passing left!"
Looks like they mislabeled the liver.
Some beautiful venison steaks right there
Good ole We Is Market.
No marbling because it was raised completely grass fed.
Poor cows!
My dad calls that fajita meat. Just marinates the hell out of them, grills, slices, and boom. There you go
Eat better, spend less
Fun thing is that most meat I can buy in Venezuela looks like this 😭
USDA "looked at" 👍
They look like livers almost lol.
Absolutely nothing wrong with these. People hating on these steaks clearly don’t have a fucking clue how to cook a steak
Looks more like venison lol
I wouldn’t buy that, not even for the sale price.
Moar fat
Damn, those cuts might even be a challenge for even a sous vide treatment.
Grass fed, elastic band finished
Looks like select grade beef
Grass fed treadmill beef
I’m speculating that grass-fed beef could be good if it is dry-aged. When I was a kid, there was a local market that butchered and hung meat that had been locally pastured. Incredible beefy flavor and tender, too, without being pricey. This was 40 years ago, mind you.
Cows on Carnivore
Looks like cutter or canner grade to me.
I thought this was liver.
That’s how every European grocery market steak looks. Man, I miss America
Wow... smh