We've made a few beef recipes with short-ribs from small-farm and naturally raised cows.
The difference in flavor (I always eat about a 1 gram morsel) is phenomenal.
Feed-lot cattle taste bland, and a little corn-like: which is no shock when you consider what they eat. Cows that eat a more natural diet taste like, well, cow: the neutral flavor of beef, but slightly sweeter and a little, oh, I'm thinking floral but it is just a little elevated. Like nature.
The flavor difference can easily be drowned out with spices (although the texture difference remains), so it's only worth purchasing the many-times-more-expensive meat for a few recipes.
This sounds like one of them, frankly.
Maybe we'll see you at the Somerville Winter Market this winter: it starts this weekend, but we won't be there for a while. Also keep an eye out for Chestnut Farms, John Crow Farm, and a few others that float from one winter market to another.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Date: 2012-11-12 08:14 pm (UTC)We've made a few beef recipes with short-ribs from small-farm and naturally raised cows.
The difference in flavor (I always eat about a 1 gram morsel) is phenomenal.
Feed-lot cattle taste bland, and a little corn-like: which is no shock when you consider what they eat. Cows that eat a more natural diet taste like, well, cow: the neutral flavor of beef, but slightly sweeter and a little, oh, I'm thinking floral but it is just a little elevated. Like nature.
The flavor difference can easily be drowned out with spices (although the texture difference remains), so it's only worth purchasing the many-times-more-expensive meat for a few recipes.
This sounds like one of them, frankly.
Maybe we'll see you at the Somerville Winter Market this winter: it starts this weekend, but we won't be there for a while. Also keep an eye out for Chestnut Farms, John Crow Farm, and a few others that float from one winter market to another.