We'll Never Pass on Grass

Well the first experiment with the grass raised beef is over, and the reviews thus far are two thumbs up. It really does taste better, just like we remembered. We were both worried that our memories of childhood flavors were colored with emotion as those hamburgers and roasts were always eaten with our grandparents and other loved ones who are no longer with us. How nice to relive a memory and find it just the same. Sometimes you can go back home.

We started out with burgers on the grill figuring things would go well even if there was no taste difference. In typical Simmons fashion, our seating list went from 5 to 8 to 9 to 11 to finally 13 an hour or so before we started. I used 5 pounds of the grass fed beef and 1 pound of my regular 85/15 from the store as a control group. The first difference was in color as the GFB (grass fed beef) was substantially darker in color, almost crimson. The SBB (store bought beef) was white to pink at best. The texture of the GFB was noticeably more substantial and seemed to be formed in chunks about twice the size of Orzo pasta. The SBB came out in spaghetti sized strands with a consistency of extruded Play Dough. The GFB held together better in raw patties but both did equally well on the grill. I noticed the GFB cooked a little slower and the juices seemed more viscous than the SBB which ran more towards the water end of the scale. I found it harder to cook the GFB medium rare. On the first batch the juices went from medium to well done in just moments. The 2^nd batch worked a little better and I was able to get them moist but not medium rare. The taste of the GFB was much richer and more flavorful. One person said it seemed almost gamy and I agree but would change “almost gamy” to “reminiscent of gaminess”. The GFB was chewier in texture which I like, but not overly grainy like buffalo.

Overall, we loved the GFB and its richer, heartier flavor and texture. It is well worth the $1.00-1.50 a pound cost difference. I can't wait to try it in chili, sloppy joes and runzas. Having said that, the GFB definitely isn't for everyone. It is considerably stronger and richer which is an acquired taste, and the texture does not melt in your mouth as the SBB does. The real test will be the roast later this week. If it comes off as well as the ground beef, the gravy should be a semi-religious experience.