I know my description of the grass-fed calf meat might not have sounded good, but read what Rog said on Facebook:

Our palates have been conditioned by corn fed feedlot beef to expect that beef should have a a mild “sweet” flavor imparted by a grain diet. That “grassy” flavor is what beef traditionally tasted like before corn became such a cheap commodity that you could use it to cheaply fatten up cattle before slaughter to increase your yields and therefore profit. We’ve engineered out the “bovine” flavor in favor of a more bland one imparted by cheap and arguably unhealthy feed. If you could feed a modern conventional corn-fed feedlot beef steak to your great grandparents, they would probably tell you that it had a pretty bland flavor compared to what they are used to.

People also have the same reaction to pastured pork which has a much more distinct “swine” flavor which has all but disappeared on the western palate since the advent of cheap corn and the practice of pasturing swine fell out of use. Just about all the non-religious reasons people cite for not eating pork stem from a confinement type grain based diet rather than allowing the animals to forage freely on their natural diet (roots, grubs, insects, berries, other small animals).

It may take a little while for your palate to adjust to the taste of milk/grass fed beef, but when once you get a taste for it you will definitely come to appreciate it more than the bland overly sweet flavor of corn fed feedlot beef.

There’s no need to adjust.

It’s awesome.

It’s mostly something on the nose. When you smell the raw meat, you do notice the difference. But the flavor? Frankly if we didn’t tell you, you wouldn’t know.

All you would know is how damn good it tastes.

I grilled some t-bones. And yes, t-bones, not T-bones… because they are little. 🙂

They are fantastic.

The meat is certainly fatty, but so buttery… it’s not the same as aged adult cow meat. It has a “young” flavor to it, not that really complex flavor that aging gives you. Much fat too. In this case, the grill was too hot and so things cooked to about a medium-well. Not what I wanted, but it’s how things went. You would have expected some sort of dryness or toughness. Not even in the slightest. It was so tender, juicy. The texture is a little different, because it’s again a smaller animal, younger animal. There’s a difference.

Folks… I don’t know if I could get not-calf in the future. This is just fantastic stuff.

But then, there’s also the raw milk, and the lamb….