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apcowboy


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Chukster ask this question on the side board, I think we need to bring it to this board
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 I think we need to bring it to this board as it's a good question, others may have had success wih it.


What is going on with all the customers asking for grass fed beef? We brought it in from a local farmer and it is selling like crazy. Has anyone else had success with it?


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mimeatguy


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We had it in Ann Arbor but just bnls chucks and ground chuck. We sold some but not all that much but we also had 5 other kinds of beef: Piedmontese, Creekstone all natural, Coby, Prime and our reg choice grade hanging beef. Was a lot to keep track of!!!

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Burgermeister


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We get one grass fed carcass every Tuesday. I think it's about 800 lbs. We have a small section for it. A lot of it gets sold as ground beef. It's very popular with some customers. I don't care for it.


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kar


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we only carry our ranchers reserve beef !! or lauras here is a clip of our beef and what it is ...
http://beefmagazine.com/mag/beef_love_tender/

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bear
masteryeti


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Where I'm at, grass-fed/grass-finished grind goes fast. Steaks and roasts go okay. But the grind goes really fast
.

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butcher29


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dont all cows eat grass..lol.....they put a sticker and charge you 10 bucks more a kilogram........i only carry certified angus (CAB)....and AAA beef......and angus free from antibiotic beef

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Burgermeister


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butcher29 wrote:

dont all cows eat grass..lol.....they put a sticker and charge you 10 bucks more a kilogram........i only carry certified angus (CAB)....and AAA beef......and angus free from antibiotic beef

I really like CAB beef. My old company sold that and it's very good. I think grass fed beef are put out to pasture and they only eat whatever grows naturally. Sort of "wild" grasses. Only a few head of cattle so that they no matter what, they won't eat and/or trample everything away. I think corn is a member of the grass family, but corn fed beef isn't considered grass fed. Grass fed is when you buy a calf or two and let them eat whatever happens to grow in your 5 acre piece of land, or maybe when you have 30 cattle on 200 acres. No grain, no hay, no alfalfa fed to them. Wait a minute, hay and alfalfa and most grains ARE grass, right?? I don't know how you define grass fed. I don't know how to define "natural" or "free range" either. Free range chickens aren't really "free" there IS a fence somewhere and they aren't permitted to leave.

 



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butcher29


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lol.....pretty sad you pay for terms.....cant go wrong with plain old fashion like mom use to buy meat..lol

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apcowboy


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"Natural foods" and "all natural foods" are widely used terms in food labeling and marketing with a variety of definitions, some of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in some jurisdictions means that the term assures nothing. The term "organic" has similar implications and has an established legal definition in many countries and an international standard. In some places, the term "natural" is defined and enforced. In others, such as the United States, it has no meaning.

"Natural foods" are often assumed to be foods that are minimally processed and do not contain any hormones, antibiotics, sweeteners, food colors, or flavorings that were not originally in the food.[1] The terms are often misused on labels and in advertisements.[2]

The international Food and Agriculture Organization's Codex Alimentarius does not recognize the term "natural" but does have a standard for organic foods.[3]

Fundamentally, almost all foodstuffs are derived from the natural products of plants and animals and therefore any definition of natural food results in an arbitrary exclusion or inclusion of food ingredients; likewise, since almost all foods are processed in some way, either mechanically, chemically, or by temperature, it is difficult to define which types of food processing is natural. [4]

The U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) requires that chickens raised for their meat have access to the outside in order to receive the free-range certification. There is no requirement for access to pasture, and there may be access to only dirt or gravel . Free-range chicken eggs, however, have no legal definition in the United States.

Read more: http://www.answers.com/topic/free-range#ixzz1HeM0nkx4


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Leon Wildberger

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Ainaloaguy


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Here in Hawaii the Ranchers raise free roaming hormone-additive free, grass fed cows . The taste is VERY diffrent from steers raised in feeding lots . When cooked the fat is clear like water . In grass fed Beef you'll also find higher levels of Omega 3 oils , when my wife and I went to the Mainland to visit family is when I really noticed the diffrence in taste and texture . Hawaii gets all of its beef from here on the Big Island from Parker Ranch , none is imported from the Mainland.



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butcher29


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thats interesting im gonna buy a couple steaks to night and try them ..........the grass fed stuff i seen in some of the butcher shops around here to me looks like ungraded or cow meat....hardly any marbling......

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Lena


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as I was reading I was wondering if the term *grass fed* there was meaning what we call organic here (raised completely and hormone free) Personally (and only because I work on the kill floor lol) I wouldn't go out of my way to try the *organic* only because 95% of the organic beef we slaughter the offal is condemed due to parasites..abcess ect..But the animal is passed for consumtion...To me if the organs are that unhealthy not really keen to try the meat lol..But thats just me :D



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butcher29


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Lena wrote:

as I was reading I was wondering if the term *grass fed* there was meaning what we call organic here (raised completely and hormone free) Personally (and only because I work on the kill floor lol) I wouldn't go out of my way to try the *organic* only because 95% of the organic beef we slaughter the offal is condemed due to parasites..abcess ect..But the animal is passed for consumtion...To me if the organs are that unhealthy not really keen to try the meat lol..But thats just me :D

 thats a interesting point good that you shareing that with us that dont see that part of it.....i just want beautiful marbeling in my steaks ....all that matters to me

 



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Burgermeister


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Lena wrote:

as I was reading I was wondering if the term *grass fed* there was meaning what we call organic here (raised completely and hormone free) Personally (and only because I work on the kill floor lol) I wouldn't go out of my way to try the *organic* only because 95% of the organic beef we slaughter the offal is condemed due to parasites..abcess ect..But the animal is passed for consumtion...To me if the organs are that unhealthy not really keen to try the meat lol..But thats just me :D

 OMG, I didn't know that. This is the most interesting meat business thing I've heard in a very long time. I wonder if that figure is true for all organic beef, or just the stuff you see?

 



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Lena


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Anytime guys..Didn't mean to turn anyone off of anything lol...I'm thinking* that it would be the same anywhere that raises *true* organic animals..Without the use as cowboy posted of hormones...antibiotics...additives ect...Animals like us need antibiotics from time to time..Animals are continuelly injuring themselves causing infection ect...a small poke quickly becomes a nasty abcess without the use of antibiotics..I agree with not using growth hormones but its the non use of antibiotics that raises my brow...

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butcher29


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do you think you could ever get a pic for us?...........if it wouldnt get u in trouble.......im really curious about this........

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Lena


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a pic of parasitic liver? abcess? our kill floor? lol  Really depends on who are ya if they let ya snap pics ect...I'll see what I can do though..But what are ya curious bout?



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butcher29


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i just find it so weired that everyone wants organic beef.......im suprised there aint more people talking about that online.........that would explain why u never see organic offals.........

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Burgermeister


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butcher29 wrote:

i just find it so weired that everyone wants organic beef.......im suprised there aint more people talking about that online.........that would explain why u never see organic offals.........

  

I hope it's true, the 95% thing. I don't really think organic beef is that special and I think it's funny that it may have parasites. Maybe this is a secret "they" don't want people to know.
We did get a grass fed liver for a customer a few times. As for all this special meat: Grass fed, free range, organic, natural, wild vs farm raised, etc., It reminds me of a quote I read. I forget the author.
"Half of everything you eat keeps you alive and the other half kills you" 


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masteryeti


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Grass-fed does not necessarily preclude that it is organic. Grass-fed/grass-finished simply means that the cattle in question were never put on a feedlot. Most cattle (85%) are finished on grain. This grain is typically a GMO grain. It is not a naturally occuring feed for grazers. Organic certification is met when a certain number of USDA measures occur. This is not cheap. Just because it's 'grass-fed or grass-finished' does not mean that it is 'organic'. It seems that it's a grey area, but it's really not. It's cut and dry. Just because the product you carry is 'CBA' doesn't mean it's either 'grass-fed/grass-finished' or 'organic'. The bulk of the beef pushed to the public is select grade and pumped full of solution and treated. This is the problem.

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butcher29


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the disription of natural angus beef i seen on there website it sounds organic........why is it called natural........iim starting to get confused to many grey area...lol......i sell angus free from sntibiotic beef is this the same as natural?

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masteryeti


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@ Butcher29

Probably. If no antibiotics, growth hormones or steroids are used while raising the animal and if no "flavor enhancers" are injected into the meat, It will most likely fall into the "All-Natural" category. Now to be honest, the fact that the animal is CBA doesn't have anything to do with it falling into the "All-Natural" category. People raise black angus because it tolerates grain finishing well and marbles well. Black Angus, or really any angus, don't marble as well on an all pasture/grass diet. It generally has a high LMC, depending on the genetics your herd are derived from. Hell, I've had 4 year old milker holstein that taste good, because they came from a good gene pool, were treated well and aged properly.

Organic certification occurs when the animal grazes on pasture land/grain that has naturally occuring grasses, no pesticides, herbicides, insecticides, or GMO grain. No artificial agents are introduced throught the animals life. That is, no steriods, growth hormones, antibiotics. The animal must also fall into humane treatment and be humanely processed as dictated by the USDA. Also, no added "flavor enhancers" are introduced once the animal is processed. No beef broth and such.

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Lena


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and yes that is why you rarely see *organic* offal...It's extremely rare for the liver escpecially to pass CFIA inspection..Heart will pass but rare for kidney or liver off an *ORGANIC* animal..lol I now feel the need to stress organic..lol FYI a parasitic liver looks like it has polka dots all over it..Little white spots sometimes instead of white it looks like lil blood blisters..And yeah the organic meat it EXPENSIVE and after seeing what Ive seen thank you but NO THANK you lol I'll stick to the regular tried n true beef n pork :D..In some ways I miss safeway no risk of rupturing an abcess all over yourself or cuttin and wrappin a custom beef that looks like it's on it's last legs and not fit for a dog to eat..We butchered a flippin 400lb sow cut and wrap! I couldn't believe someone wanted to actually eat that..But then I like being able to talk like a trucker when the need arises and not worryin about a customer over hearin me lol..



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