Posted 2/26/2021 10:52 (#8859530 - in reply to #8859295) Subject: RE: Marbling of grass fed beef
Central North Carolina
Jim - 2/26/2021 09:47
Douglas - 2/25/2021 12:56
If those were in the meat counter would they be graded choice or select?
Doesn't matter. It's the taste and tenderness that brings customers back.
It should be noted that regardless of marbling, a good steak can be ruined by how it's cooked. These grassfed steaks work best when seared quickly then "low and slow" to whatever center or near the bone temp you like.
That true if folks give it a chance. But a lot of folks go by looks and won't buy something that looks different and won't give it a chance. That is my market unfortunately.