Ive had grass fed beef twice , from a local farm that raised and butchered the meat
and sold it frozen at the town's farmer's market, in various cuts.
100 % grass . the butchering was a bit uneven , where a slice of meat varied in thickness for each cut
and was uneven , the meat was very lean .
these were sirloin cuts.
both issues were solved w SV , then a torching.
the taste was quite different from feed lot beef , and I enjoyed it.
these pieces of meat would have been ruined by ' standard steak cooking , of your choice '
ending up tough and dry. this thread got me thinking to go look for that truck on Saturday .
