For that price, I'd say buy it and do like sweetfeet said, cook a up a small sample and if it is not to your liking, tenderize it and marinade and cook it as a roast. The subject of grass fed beef seems to stir people up, although I don't know why. If a guy can attain a higher price for his product due to an alternate management system, who am I to begrudge that? I have a neighbor who has a grass-finishing operation, decent sized for around here (100 hd/yer or so), and they command a top price from several fancy restaurants as well as private customers. I've eaten burger and a steak or two from him, and it was excellent. Not rubbery, no off-flavors, not chewy, not tough, not anything like what grass-fed beef is "supposed" to taste like. He explains that grass finishing beef is all about the correct genetics and offering high quality forage at the right time in order to achieve a timely finish. You can't take a steer with larger framed, high growth genetics and feed it 2 foot tall fescue pasture and 1st cut grass round bales, and butcher it when it's 30 months old and expect the beef to do anything but suck. More people screw up grass-fed than get it right and that is why it has such a bad rep. Now, that being said, I will not attest to the quality of that Australian kangaroo-cow stuff you're talking about. Try it, and be sure to report back here with the results.
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Today's Featured Article - A Cautionary Tale - by Ian Minshull. In the early 1950s my father bought an Allis Chalmers B and I used it for all the row crop work with the mangolds and potatoes, rolling and the haymaking on our farm. The farm and the Allis were sold and I have spent a lifetime working on farms throughout the country. I promised myself that one day I would own an Allis. That time event
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