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Subject: Market Farming
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- From: Sue <swtgrssfrm AT nls.net>
- To: market farming <market-farming AT franklin.oit.unc.edu>
- Subject: Re: Grass Fed Beef
- Date: Fri, 12 Jan 2001 08:44:53 -0500
Robert,
I would have to check with my meat processor to see what the different
aging times are
for conventioanl beef vs. our own grass fed beef. My processor raises bison
so I know
he is experinced in processing lean meats since bison is very lean. I would
say that it
is hung generally around 10 days. My understanding and experience that the
fat content
is not what determines tenderness although fat may add a different flavor.
Our
customers buy our beef specifically because the grass fed beef's fat is not a
dietary
liability as in corn fed beef.
It is entirely possible to have grass fed, tender beef. If you're ever in
the area
you can stop by and have a steak : )
Sue
-
Re: Grass Fed Beef
, (continued)
- Re: Grass Fed Beef, Betsy, 01/11/2001
- Re: Grass Fed Beef, Betsy, 01/11/2001
- Re: Grass Fed Beef, Sue, 01/11/2001
- Re: Grass Fed Beef, Robert Farr, 01/11/2001
- Re: Grass Fed Beef, William Barry, 01/11/2001
- Re: Grass Fed Beef, Sue, 01/11/2001
- Re: Grass Fed Beef, Betsy, 01/11/2001
- Re: Grass Fed Beef, JMcca60957, 01/11/2001
- Re: Grass Fed Beef, Gary and Sarah Rowland, 01/11/2001
- Re: Grass Fed Beef, Robert Farr, 01/12/2001
- Re: Grass Fed Beef, Sue, 01/12/2001
- Re: Grass Fed Beef, Alex McGregor, 01/12/2001
- Re: Grass Fed Beef, Del Williams, 01/12/2001
- Re: Grass Fed Beef, Sue, 01/12/2001
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