It apparently spent its grass eating days at the Morris Ranch before becoming the happily grilled steak on my plate.
The beef from grass fed cattle tastes considerably different actually. At first I thought it being a more natural animal will make it taste, you know, more "beefy". In fact it's the exact opposite, it does not taste "beefy". It is soft, tender, somewhat sweet, takes flavor very well, and interestingly cooks much faster.... you know what? It makes it taste kind of like alpaca.
I like the idea of getting this beef. First, it is local, sustainable and organic. The cows are not fed any grains, so the ecological and socio-political footprint per say for these animals are comparatively smaller than other beef. Second, ranching on California lands help keep our open spaces healthy (well managed grazing actually helps the land I heard), and increase the land value as simply open space (as opposed to getting developed). Third, it is always nice to support small family farms, since the Farm Bill sure doesn't. Oh, and last but not least of course, it is some tasty tasty meat.
The meat comes conveniently packed in 1lb ground beef packages, and other 1-2lb portions of various steak and roast cuts. It is easy for us to use the ground beef, and for the larger meat portions, it has been a great reason to invite friends over to dinner and share the cow.
This first shipment came in about 15lbs... we will have 2 more shipments of maybe 8lbs each. Each shipment is a few months apart. Total of our 1/3 share of a split half is 30lbs of meat.
2 comments:
You know what, Jane? I was reading this rerun of Jamie Oliver's Italian Escape and he had to kill a lamb. And what he said was quite intriguing - if you have to cook and enjoy meat (as a chef), you need to at least kill one of them or else you're a fake.
Not to say we should go and kill some cows, but I really do think all of us need to think and maybe see where our meat comes from to truly appreciate what is on our plate. Responsible being.
yeah, I did think about whether i could still eat meat if I have to kill it. And yeah, I'm pretty sure I can kill chicken, and possibly a cow with them modern hammer-gun thing, it might mean I would eat it less.
I am one of those people who can detach pretty easily. I think I would have been a good surgeon, if I went that route.
But I think I would have way more trouble killing an animal for no reason. If I do have to kill it myself for the meat, I'd want to make sure that all its body is used well, and waste as little as possible. And definitely give it a life outside of a feed lot before I consume it.
Oh, and if you work in a zoo? They make you kill a pigeon with your bare hands, to make you really understand that it's Nature's way that some animals would inevitably be prey, and that working in a zoo, isn't just a cuddly business. You have to respect it. I think maybe they should make you kill a chicken in cooking school. Somehow that seems wise.
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