Comments on: Ribeye taste test http://www.proteinpower.com/drmike/uncategorized/ribeye-taste-test/ A critical look at nutritional science and anything else that strikes my fancy. Mon, 12 Mar 2012 21:02:21 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: mrfreddy http://www.proteinpower.com/drmike/uncategorized/ribeye-taste-test/comment-page-1/#comment-2823 mrfreddy Tue, 05 Dec 2006 20:34:40 +0000 http://www.proteinpower.com/drmike/?p=332#comment-2823 I order regularly from www.uswellnessmeats.com, their ribeye's are fantastic. but not exactly cheap, a 15 oz. ribeyes go for 18.99, plus shipping. Hi mrfreddy-- Thanks for the info. MRE I order regularly from http://www.uswellnessmeats.com, their ribeye’s are fantastic. but not exactly cheap, a 15 oz. ribeyes go for 18.99, plus shipping.

Hi mrfreddy–

Thanks for the info.

MRE

]]> By: Anna http://www.proteinpower.com/drmike/uncategorized/ribeye-taste-test/comment-page-1/#comment-2817 Anna Tue, 05 Dec 2006 18:19:56 +0000 http://www.proteinpower.com/drmike/?p=332#comment-2817 I've been activly seeking GFB for the last two years or so. I'm frustrated with the lack of availability in the cuts I want (especially calf liver & roasts). Trader Joe's carries a small selection of ground beef, ground patties, and a few steaks. A local natural food store carries organic South American grass fed steaks, but I balk at buying beef that travels so far when I know there are domestic producers (but they tell me that most suppliers are too small/only seasonal/ not widely distributed, even for this small local 3-store food market chain). The other local "premium" meat counters either say that no one, except me, asks for/wants it; that grass-fed is tough and corn-fed is more tender (said snidely at one place where I no longer shop!); or it isn't available through their distributors. I may have to resort having a quarter side shipped directly from a small Western state producer. But even with an extra freezer, that's usualy a lot of beef to buy all at once for a family of 3 and that kind of arrangement needs to be made at a certain time of the year (requiring forethought). And I still have to use up my sister's venison to make freezer space. Buying in bulk direct from the producer has its appeal, but I also think that helping to create a market for grass-fed beef at the markets by buying there is important, too (since most people will not drop out of the grocery market system as much as I have). So for the time being, most of the GF beef I buy is is from TJs. I'm hoping, too, that some of the newer "mainstream" books that discuss grass-fed (& pastured animals in general) such as The Omnivore's Dilemma and Real Food: What to Eat & Why will generate some interest and motivate consumers to request GFB at their markets, thereby increasing local availability and production, and reducing feedlot production. By the way, I highly recommend The Grass-fed Gourmet as a great guide for getting the most out of grass-fed beef. Great recipes, great cooking technique tips, and notations for kid-friendly, budget-friendly, and "company-worthy" dishes. Jo Robinson's Pasture Perfect is also good, but if I had to choose one, it would be TGFG. Cheers, Anna Hi Anna-- Thanks for the informative comment.  The company that provided the GFB for the taste test in the Slate article was Alderspring Ranch in Idaho.  I've never ordered from them, but based on the prices on their website, their GFB seems extremely reasonable.  In fact, less expensive than I can find anywhere in Santa Barbara.  MD and I are going to order some.  I'll let everyone know how it is. Best-- MRE I’ve been activly seeking GFB for the last two years or so. I’m frustrated with the lack of availability in the cuts I want (especially calf liver & roasts). Trader Joe’s carries a small selection of ground beef, ground patties, and a few steaks. A local natural food store carries organic South American grass fed steaks, but I balk at buying beef that travels so far when I know there are domestic producers (but they tell me that most suppliers are too small/only seasonal/ not widely distributed, even for this small local 3-store food market chain). The other local “premium” meat counters either say that no one, except me, asks for/wants it; that grass-fed is tough and corn-fed is more tender (said snidely at one place where I no longer shop!); or it isn’t available through their distributors.

I may have to resort having a quarter side shipped directly from a small Western state producer. But even with an extra freezer, that’s usualy a lot of beef to buy all at once for a family of 3 and that kind of arrangement needs to be made at a certain time of the year (requiring forethought). And I still have to use up my sister’s venison to make freezer space.

Buying in bulk direct from the producer has its appeal, but I also think that helping to create a market for grass-fed beef at the markets by buying there is important, too (since most people will not drop out of the grocery market system as much as I have). So for the time being, most of the GF beef I buy is is from TJs.

I’m hoping, too, that some of the newer “mainstream” books that discuss grass-fed (& pastured animals in general) such as The Omnivore’s Dilemma and Real Food: What to Eat & Why will generate some interest and motivate consumers to request GFB at their markets, thereby increasing local availability and production, and reducing feedlot production.

By the way, I highly recommend The Grass-fed Gourmet as a great guide for getting the most out of grass-fed beef. Great recipes, great cooking technique tips, and notations for kid-friendly, budget-friendly, and “company-worthy” dishes. Jo Robinson’s Pasture Perfect is also good, but if I had to choose one, it would be TGFG.

Cheers,
Anna

Hi Anna–

Thanks for the informative comment.  The company that provided the GFB for the taste test in the Slate article was Alderspring Ranch in Idaho.  I’ve never ordered from them, but based on the prices on their website, their GFB seems extremely reasonable.  In fact, less expensive than I can find anywhere in Santa Barbara.  MD and I are going to order some.  I’ll let everyone know how it is.

Best–

MRE

]]> By: mrfreddy http://www.proteinpower.com/drmike/uncategorized/ribeye-taste-test/comment-page-1/#comment-2809 mrfreddy Tue, 05 Dec 2006 13:27:20 +0000 http://www.proteinpower.com/drmike/?p=332#comment-2809 you should add that you need to be careful when cooking grass fed - it cooks faster so it's easy to over cook. You need to use low heat and cook it slowly. I sear my grass-fed ribeyes on both sides and then drop the pan in an oven preheated to 350 to finish it off slowly. I also use an infra-red wave oven thing called "Flavor Wave." In spite of the fact that you probably saw it on an infomercial at 3 am, it does an excellent job, even with frozen steaks. Hi mrfreddy-- Right you are. Thanks for noticing my oversight. Grass fed beef--like buffalo--must be cooked a little differently. We do it just as you describe.  Apparently, though, the in the taste test I wrote about, grass fed was cooked the same as all the other types. I've never heard of 'Flavor Wave,' but thanks for the recommendation. Cheers-- MRE you should add that you need to be careful when cooking grass fed – it cooks faster so it’s easy to over cook. You need to use low heat and cook it slowly. I sear my grass-fed ribeyes on both sides and then drop the pan in an oven preheated to 350 to finish it off slowly.

I also use an infra-red wave oven thing called “Flavor Wave.” In spite of the fact that you probably saw it on an infomercial at 3 am, it does an excellent job, even with frozen steaks.

Hi mrfreddy–

Right you are. Thanks for noticing my oversight. Grass fed beef–like buffalo–must be cooked a little differently. We do it just as you describe.  Apparently, though, the in the taste test I wrote about, grass fed was cooked the same as all the other types.
I’ve never heard of ‘Flavor Wave,’ but thanks for the recommendation.

Cheers–

MRE

]]>