back in the day all beef was grass fed,and most cattle we ate came right off pasture into the locker,and since we old guys grew up with it some still prefer it.But it will have a different taste than one thats been fed up in a lot.Grass fed will lots of times be tougher simply because a old steer has to get out and scramble for its meal.Leaner means less marbling,so less taste( or at least the taste most folks have grown used to),dry leaner cuts,but at a cost.Believe it or not,you CAN tell to a certain extent,what type of pasture a grass fed beef has been on.Alfalfa will to acertain extent flavor the meat,same as it will flavor the milk in a old dairy cow.I personally dont like one fed on soley on alfalfa myself,i would rather have one that came off straight grass pasture,but thats what i grew up on.Feed will flavor the meat without a doubt,this is why there are so many old feed recipes out there for feeding one out.If youve had good success with your fed beef and you feed them a certain way,and thats what your customers like,i would suggest (and its none of my buisness) you dont change,or offer your grass fed beef as another line,i wouldnt just fill your orders with them.they are a different type of meat all together.my opinion of course.
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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