Just bought half beef, no clue what cuts to order

[Bossroo]

Since it is a grassfed only beef, it will be much tougher than one that had the benefit of 90-120 days in the feed lot. I would recommend that you have the butcher hang the beef in his cooler for at least 21 days. This will greatly help to tenderize the meat and improve it's flavor.

Hey Bossroo

Sorry but - Thats just not true
Our strictly grass fed Galloway is the most tender beef I have ever had and our customers agree. Because its grass fed only we hang it for a maximum of 14 days and the bucher cut one at only 12 days recently which was amazingly tender and tasty. A truly grass fed animal will tend to deteriorate if hung too long esp 21 days. Our beef goes at around the 26 to 28 month age and in the fall / early winter or June / July time - this all helps with taste and tenderness.
cdennis
Yes to soup bones and burgers and maybe try for a few packs of beef sausage which is a good option to too much ground mince but most of all ENJOY your healthy grass fed beef which should be high in omega 3 and low in omega 6

Yup, it is VERY TRUE in the arrid West where the grass is a sceanic golden brown for about 7 months of the year. Irrigation water is rationed ( less than 1/2of normal in recent drought years)and at a pretty penny at that. If the beef isn't finished in a feed lot, it is as tough as shoe leather. My neighbor just a mere mile from my house has a 5,000 acre ranch and can manage to run 100 beef cows on it with the help of supplemented alfalfa hay. They have a feed lot to finish their own beef + other neighbors' beef. They keep several alfalfa hay, corn, wheat, oat, and barley farmers in business. I am sure that you know that they don't call California "the golden State" for it's gold!!!

 

[herfrds]

Why don't you tell us where you are Bossroo because we almost lost our whole herd in 2001 to a drought. No grass and ran out of hay and we couldn't afford the $200 a ton that was being asked.
Our meat was tender.

Yeah we feed our steers during the winter, so when we have a foot + snow on the ground they have the feed to stay warm. Works on our bred cows too.
Meats still tender.

We do not pour grain to them like crazy even when they are being fed hay and never when they are out on pasture.
Good marbling and still tender.

Guess it is just the genetics that makes our so tender.

 

[cutechick2010]

Wow, I really wish I had the land available to grow beef on grass. I only have about three acres available once you count buildings and the like on our property, and a good part of that is trees.
I am planning to raise my own steer (once my husband and I am working again and can afford to buy/raise one-anyone need any farm help??) but it will have to be on a good part grain. At least I will KNOW what it is eating, any medicines it had, etc.

 

[Ariel301]

I butchered a whole grass-fed Brahma steer a couple months ago. He was about 2 years old and ate nothing but pasture and hay. The steaks are so tender they can't sit in a marinade very long or they begin to fall apart. Cooked, they are incredible, melt in your mouth tender. You don't even need a steak knife. And we did not age the meat at all, the steer went from live to packaged in my freezer all in one day. There was a LOT of fat on that animal too. We also butchered his half-sister last year and she was the same, but fatter. Not a tough piece of meat on those cows. Grass fed beef is NOT necessarily tough.

 

[cdennis]

Mine is also tender, Of course some cuts are more tough than others but that's the nature of the cow. This was my first time w/ a grass fed cow and it was amazing. I need to get my pasture set up to raise my own.