Does anyone out there read the Stockman Grass Farmer? Does anyone manage using Holistic Management or mob grazing?= Its a real shame that you had such a bad experience in all those fine restaurants in so many States and none of them found a decent piece of Organic or local naturally fed meat for you until returning to the mass produced meat.
Organic and local naturally fed is much more than the end DOLLAR - its about the enviroment, its about animal welfare, its about sustainability, its about healthy drug and hormone free product, its about saving heirloom vegetables and rare breed critical listed animals / birds for the future when everything else has gone tits up. I'm not a hoarder bossroo however I cant feed the masses out there but we are open to the public every Thursday, Friday and Saturday and trying our best to keep up with demand.
To anyone else interested - you must create your own market, select your breeds carefully, be honest, be able to jump through hoops and withstand constant kicking from near and far. We have been at this for only 5 years and our farm store is in its second year, as fast as we expand and increase our head numbers demand is one step in front
My understanding about the meat tenderness has to do with how the beef is finished out and stress levels. If you are able to keep a beef gaining 1.5 lbs or more per day for at least the last 2 months, he will marble appropriately and yield a tender carcass. In my own experience (I am a 100% grass fed operation), the meat has been very tender and tastier than anything I ever bought in a store or restaurant. I did have one that I processed who was a little tough, but that was due to him being stressed for too long. Research indicates that if adrenaline is allowed to settle into the muscle, it will toughen the meat as well. He was a trouble maker and it took me an hour and a half to get him loaded and into the processor. My understanding is that they should not be stressed for more than an hour or you risk the adrenaline issue.
Another issue concerning the meat tenderness has to do with social acceptance. The Europeans, as I understand it, do not process their beeves under 4 or 5 years of age. They like the older, chewier, and tastier steaks compared to what we Americans like. I believe the reasoning for this is due to the feed lot industry acclimating us to young (18 month old) beef being all that has been offered to us for at least 2 generations now. Again research seems to indicate that more mature meat (older and chewier) is actually healthier for us than the young very tender meat.
We eat our own grass fed lamb, goat, and beef and it is superior to anything in the store in my opinion. My hat is off to all of you out there working hard to provide natural and nutritious food to your families and communities.
What are your thoughts?