Grass fed beef tastes better

Beef is one of my favorite foods. The beef that is sold in most groceries is almost always treated with hormones and antibiotics. The cows are also fed grain to speed growth and increase fat content in the meat. I have nothing against big, fat cows, but critics claim that these cows produce bland and tasteless beef. Raising cows the old-fashioned way, without hormones, antibiotics, and grain, is more expensive. Does it taste better? Mark Schatzker at Slate.com did a taste test comparing prime cut rib-eye steaks from grain fed, Kobe-style, aged, and grass fed beef. His conclusion is that grass fed cows yield the most flavorful steak.

I repeated his taste test myself from steaks purchased at Lionette's Market in the South End of Boston, MA. I purchased a grass fed, grain finished, dry-aged rib-eye for $28 per pound; and a grass fed and finished (but not dry-aged) rib-eye for $22 per pound. Both steaks were from cows free of hormones and antibiotics. The steaks were seasoned with salt and pepper on both sides, and grilled on high heat for 3-4 minutes per side for a medium-rare finish.

Both steaks were excellent. The grain finished steak was tender with a nice beef flavor. The grass fed steak was somewhat chewier, but the flavor was more intense and beefier. Not only was the grass fed steak cheaper than the dry-aged grain finished one, but the flavor was superior.

The price of grass fed beef is still much higher than the standard supermarket beef ($7-8 per pound for rib-eye at Costco). Lionette's market is pricey, but they adhere to a sustainable food ethic and much of their merchandise are from local and organic sources.