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 - A Belt Pulley? Really Doing Something? - by Chris Pratt. Belt Pulleys! Most of us conjure up a picture of a massive thresher with a wide belt lazily arching to a tractor 35 feet away throwing a cloud of dust, straw and grain, and while nostalgic, not too practical a method of using our tractors. While this may have been the bread and butter of the belt work in the past (since this is what made the money on many farms), the smaller tasks may have been and still can be its real claim to fame. The thresher would bring in the harvest (and income) once a y
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