Best Pasture Grass for Beef Cattle

Information technology used to be that a steak was a steak was a steak. Today, information technology'southward not that uncomplicated. A quick glance at the butcher's counter will reveal all kinds of cuts you never knew about along with fancy breeds similar Angus, Wagyu and Kobe. And then, just when you thought yous came to a determination, you're faced with grass fed vs corn fed beefiness. Is there actually a departure between these ii types of meat, other than the obvious price difference?

Grass-Fed vs Corn-Fed Beef

Grass-Fed Beef

Grass-fed beef is exactly what it sounds similar: cattle that have grazed on grassy pastures their entire lives. The first thing you'll detect about this type of beef is its price tag: at my local grocery shop, the grass-fed ribeye steak was merely shy of $4 more per pound than the corn-fed ribeye. Why is information technology so much more? Well, it takes longer for grass-fed cattle to reach their processing weight, and they counterbalance less without grain or corn to majority up their diet. Raising beefiness this style is thought to exist more sustainable, just information technology'southward also more expensive for the rancher.

Are those extra dollars worth it? When it comes to nutrition, grass-fed beefiness is higher in key nutrients, including antioxidants and vitamins. It also has twice as many omega-3 fatty acids as regular beef. Equally far every bit flavor goes, this leaner beef has a slightly gamey gustatory modality. Because it has less intramuscular fatty, it tends to eat a scrap meatier than the corn-fed kind, likewise. Some people describe the texture every bit chewy, but it'due south all most how you melt it! Since information technology has less fat content, it tends to cook faster than regular beef and can easily overcook if you're non careful.

We recommend letting grass-fed beefiness come to room temperature before cooking it to increase the chances of even cooking. Read upwards on the common mistakes near everyone makes when cooking steak to melt grass-fed beef like a pro. If you're more into ground beef, uncomplicated footing beef recipes will make any meal piece of cake.

Corn-Fed Beefiness

All cattle are started on grass, but nearly of the industry finishes their beef on corn or grain. This bulks the cattle up, increasing the fatty to muscle ratio. While this type of diet adds a ton of flavor to your steaks, it's also sort of like feeding processed and block to cattle; they'll eat their greens if they accept to, just they also dear filling up on junk food! Since these foods aren't typical feed for cattle, many feedlots terminate up using preventative antibiotics to keep the herd from getting sick.

Nearly people love the flavor of corn-fed beef, with its buttery, slightly sweetness flavor and a texture that nearly people describe as cook-in-your-mouth tender. Information technology'south likewise more forgiving to melt with its higher fat content. If you love the flavor of corn-fed beefiness simply don't love the additives the cattle are given, look for beefiness labeled as antibiotic- and hormone-complimentary.

Whether y'all go grass-fed or corn-fed beefiness, the basic cooking principles utilize. Salt it generously before cooking it, and always let your steak residue at to the lowest degree xv minutes before slicing it. If y'all terminate upwardly with a super thick steak, learn how to cook it and it will turn out juicy every time.

More Ways to Cook Steak

Steak with Chipotle-Lime Chimichurri

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

Beef Filets with Portobello Sauce

These tasty steaks seem special, but they are fast enough for an everyday dinner. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida

Flank Steak with Cilantro & Blue Cheese Butter

I beloved the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan

Also check out how to brand the best steak marinade.

Grilled Onion & Skirt Steak Tacos

I grew up watching my grandmother and female parent in the kitchen. My grandparents came from United mexican states, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

Beefiness and Blue Cheese Penne with Pesto

Unique and uncomplicated to prepare, this succulent pasta dish is filled with fresh flavors, and information technology's every bit healthy every bit it is hearty. Best of all, it takes but 30 minutes to gear up this meal on the table. —Frances Pietsch, Flower Mound, Texas

Garlic Grilled Steaks

Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste of Habitation Exam Kitchen

Learn how to repurpose last night'southward dinner into 1 of these amazing leftover steak recipes.

Flank Steak with Couscous

It takes only minutes to broil this nicely seasoned flank steak. Slice the meat on an bending beyond the grain for the nearly tender results. Yous tin can substitute a pound of sirloin steak for the flank steak if you prefer. —Taste of Home Examination Kitchen, Milwaukee, Wisconsin

Summer Steak Kabobs

These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, also. Information technology'due south terrific with craven and pork, but I adopt information technology with beef because information technology tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Stuffed Flank Steak

I similar to make this on special occasions. The tender steak cuts easily into flavory spirals for serving, and actress stuffing cooks conveniently in a foil packet on peak of the steak. —Diane Hixon, Niceville, Florida

Tenderloin with Horseradish Cream Cheese

My hubby and I both love the classic combination of beef and horseradish. He asks me to brand this for dinner ofttimes, and I'chiliad always happy to. Try serving with baked potatoes as a side.—Mary Lou Melt, Welches, Oregon

Beef Tenderloin in Mushroom Sauce

When our kids are visiting Grandma, I brand this recipe for just my husband and myself. It'south a recipe my mother-in-constabulary has been using for more than 30 years. I peculiarly look forward to preparing it as function of a special Valentine'southward Mean solar day menu. —Denise McNab, Warminster, Pennsylvania

Teriyaki Steak Skewers

When these flavorful skewered steaks are sizzling on the grill, the odor makes anybody around stop what they're doing and come up run into what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota

Southwest Steak & Potatoes

Assuming seasonings give meat and potatoes a Southwest twist. Experience complimentary to arrange the estrus factor by using more than or less chili powder. —Kenny Fisher, Lancaster, Ohio

Maple & Bluish Cheese Steak

This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian repast. Information technology certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia

Grilled Steaks with Greek Savor

My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. —Mary Lou Melt, Welches, Oregon

Flank Steak with Cilantro Salsa Verde

Even though steak is always a winner in our house, to make information technology even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia

Smoky Espresso Steak

This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband's favorites. Broiling is a good year-round method, merely nosotros love making it on the grill, too. —Deborah Biggs, Omaha, Nebraska

Grilled Steaks with Marinated Tomatoes

The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed light-green beans.—Anna Davis, Half Way, Missouri

Balsamic-Seasoned Steak

This simple recipe ensures a tender steak without a long marinating fourth dimension. Steak sauce and balsamic vinegar are a bang-up squad, and you can't go wrong with melty Swiss on top.

Tenderloin Steak Diane

Sometimes, I add more than mushrooms to this recipe when my son's eating dinner—he loves them, and they are but fantastic with the steak. — Carolyn Turner, Reno, Nevada

Blue Cheese Flat Iron Steak

This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to brand the dish even more than drool-worthy. —Amanda Martin, Monson, Massachusetts

Chili-Rubbed Steak & Bread Salad

Nosotros love skirt steak in our house. To make it a repast, I created a ranch-inspired bread salad with the all-time season combinations - flossy, tangy, sugariness and fresh. — Devon Delaney, Westport, Connecticut

Grilled Ribeyes with Herb Butter

I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas

Tenderloin Steaks with Ruby-red Sauce

This recipe stars a delectable sauce fabricated with vino, plump cherries, and steak portioned but right. —Jacob Kitzman, Seattle, Washington

Blue Cheese-Crusted Sirloin Steaks

My wife adores this steak—and me when I set up information technology for her. She thinks it's the ideal dish for Friday dark afterwards a long workweek. —Michael Rouse, Minot, North Dakota

Chipotle-Love Grilled T-Bones

If you similar to kick things upwards on the grill, this is the steak for you. My husband even makes this in a Dutch oven, and the meat just sizzles. —Donna Goutermont, Sequim, Washington

Glazed Beef Tournedos

I found this wonderful, quick recipe in a book years ago. Information technology's been a favorite for special occasions ever since! I like to serve it with twice-baked potatoes and a spinach salad. —Janet Singleton, Bellevue, Ohio

Brindled Filets with Horseradish Cream Sauce

This beef tenderloin recipe is a family favorite that'southward quick and always satisfying. The flossy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan

Steak au Poivre for 2

With the punch of peppercorns and a polish, bulky sauce, this steak is delicious. You lot'll love the hint of sugariness the bloodshot chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado

Steak Diane

When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used information technology many times on holidays or other occasions for a quick, impressive main dish. Nosotros relish the savory steak Diane sauce. —Pheobe Carre, Mullica Colina, New Bailiwick of jersey

Grilled Steak Pinwheels

I've been serving this recipe to family and friends for 20 years and very seldom exercise I have any leftovers. Nosotros try to go along the house cool, so we grill out oftentimes. —Mary Hills, Scottsdale, Arizona

Easy Marinated Flank Steak

I got this recipe from a friend's collection many years agone. It's how my family makes steak on the grill and a must when nosotros're having company. —Debbie Bonczek, Tariffville, Connecticut

Also don't miss our 16 types of steak everyone should know.

Surf & Turf

For an intimate dinner with shut friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will remember they are dining at a fine eating house when you lot serve them this surf and turf dish. —Taste of Domicile Test Kitchen

Saucy Skillet Steaks

These juicy ribeye steaks couldn't be easier. I prefer steak, only I've also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin

Bacon-Wrapped Filets with Scotched Mushrooms

I got the thought for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired past my hubby, because he in one case made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can hands be doubled. —Mary Kay LaBrie, Clermont, Florida

Merlot Filet Mignon

Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! —Jauneen Hosking, Waterford, Wisconsin

Chocolate-Chipotle Sirloin Steak

Looking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this like shooting fish in a barrel v-ingredient rub. —Taste of Home Examination Kitchen

Steak with Citrus Salsa

A lime juice marinade really perks up these grilled steaks, and the snappy, lite citrus salsa is a super change from the usual heavy steak sauce. I brighten upward winter meals past broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania

Skillet Steak Supper

With all the ingredients cooked in ane skillet, this steak dish couldn't be quicker to gear up—or to clean upwards! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana

Upwardly Next: Larn how to sear a steak in 5 simple steps

mirandamyrand.blogspot.com

Source: https://www.tasteofhome.com/article/grass-fed-vs-corn-fed-beef/