For example, after harvesting my first tom last spring, I had the honor of cooking turkey thigh tacos for the MeatEater crew. To my dismay, the legs refused to shred apart even after eight hours in the crockpot. These situations are what give wild game legs, wings, and roasts a bad rap. That stigma surrounding certain animals is often misplaced, but still used as an excuse to not eat some harvests.
In reality, more often than not, bad flavor is the result of human error. Before you go and throw that dirty word around, look at your ingredients, preparation, and how you cared for the meat. What went wrong? Members of the When field dressing a deer, you may notice a sheer, lacy net covering the stomach. Caul fat, sometimes referred to as lace fat, is a delicate, thin membrane of connective tissue with fat deposits embedded in it. This thin membrane covers the stomach in the abdominal cavity found in deer The Essential Meatcrafter Knife.
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The MeatEater Newsletter. Wired To Hunt Weekly. Fishing Weekly. First Lite. We hang ours for a minimum of a week and the meat is perfect! We also never corn feed cows they are fully grass fed. Why mess with nature but I suppose in some parts of the world grass supply may be limited. With what is in corn these days GE, etc there is no way I would eat corn fed meat unless I knew that the corn was organic.
It definately is a different taste than grain fed grocery store beef. I notice it in the smell more in roasts and in the flavor more in the ground beef. I would ask the farmer you are getting your beef from for a small sample pack, you will probably have to purchase these but they will give you a taste of different cuts. I have also found that grass fed beef does need to be cooked differently than grain fed to not be tough.
When ever we would get wild meat, before i would cook it i would always soak it in buttermilk overnite and then rinse and dry with paper towel. I would cook it then. The meat would then taste like regular beef. As for ground, we always ground our own.
Its way, way cheaper and healthier. I will say 2 things about grass-fed. I was at first turned off that the meat looked darker…I thought maybe it was bad, but it turns out thats what the blood in red meat is actually supposed to look like.
Grocery stores tend to inject their meat with chemicals to prevent spoiling and to make them appear brighter and fresher so consumers will be more likely to purchase it. My husband says I have a weird nose because he doesnt notice it. Like someone else mentioned above, I dont care for filets. I never have though, even pre-grass-fed. My husband also says this is weird LOL. Good luck with this! Now I will never go back!
Morgan and Lisa Rose are spot on. Our first cow was hung for 10 days and we could barely eat it. We talked with our farmer and she said she thought they hung it too long.
They also make sure that they deliver the cows 2 days before they are slaughtered so that there is no bad meat taste. If they are slaughtered immediately the cows are stressed and the hormone surges taint the meat.
And hanging time taste better between days. I have been eating grass-fed beef now for about six months. It started out as a quest to find more flavorful beef. First, I tried Buffalo meat…. Next, after some research, I tried grass-fed beef.
I am hooked! Just extremely strong and not a good flavor. It reminds me of some ground deer meat my mom tried to cook like beef and serve. So some comments advocate hanging longer, some not hanging long at all.
We bought grass-fed beef for the first time late this fall, and the taste is MUCH different than that of corn-fed cattle….. My parents finally gave up and gave us the remaining meat pkgs in their share of the quarter. As stated here, using the hamburger in dishes like spaghetti sauce and chili, where alot of seasoning is used, disguises the flavor enough to make it palatable for me and my husband.
Unless you like the flavor, making gravy from the fat drippings will out of the question! For my family, personally, we found the more we ate, the more we disliked it until, finally, just the smell of the hamburger frying in the pan was enough to nauseate my parents. By the way, As we have for years, we purchased the grass-fed animal directly from a local farmer, it was a young Angus, and we had it processed at a local locker plant. The farm where we used to buy our beef from is organic, grassfed.
Thing is, we loved the beef from the first farm, absolutely no gamey flavor, but I can barely stand to cook what we get from the second farm because it is so gamey smell-wise and taste-wise.
I literally gag. So I just assume that it comes from the grasses they graze on since neither farm uses grains. I have found that if I brown the beef on the stove, then cook it with other ingredients in the crockpot for hours, it really tames down the gamey flavor and gets rid of the smell, and I am able to eat it.
That is why we only buy from our local farmers — people we know, trust, and visit their farms. At our cafeteria at school, everything was homemade and I was usually pretty sick by lunchtime just from the smell of hominy grits day. My response? I threw up on her! Needless to say, there was never hominy grits on MY plate again! I have lived in OK over 20 years, and I am still not a fan of grits. I will eat them, but they are not my favorite. The more animals we have raised ourselves and the more we have bought from local farmers and ranchers the more I realize that it has to do so much with the entire process and not just grass fed vs not grass fed.
There are so many people trying to eat local as well as healthy and supporting local farmers, and that is so terrific to see.
So I really hate it that there seems to be such a stuck up attitude by some, not all! Wow lots of great comments and sharing of real experiences with Grass Fed Beef here. Have you seen the price in health food stores? Hawaii costs are high anyway. Also the flavor of the cooked fat was wow! I have always liked the flavor of cooked fat on a steak or even in stew, but now I trim as much as I can.
Wagyu, Kobe, and some of the most expensive comes from animals many years old, pampered, massaged, and living the gentlest lives which is said to be good for the meat value too. It makes their meat and muscles carry a different taste than what we are used to. Gamey meat is highly popular in countries like the United States, Australia, Russia, and certain Asian countries. The United Kingdom does eat a lot of venison meat. Gamey meat goes perfectly well with any steak recipes out there.
If you are eating gamey meat, then the smell of the meat will be more earthy than regular meats. The smell is quite distinct, which you can instantly make out. The smell can be a little overwhelming for some people. Common types of gamey meat include elk meat , moose meat , rabbit , pheasant, wild duck, goose , bison , and more. The flavors tend to be more intense and strong compared to the subdued flavors of animals from the farm.
The game meat carries high nutritional values and does not possess any antibiotics and hormones as they were never given any in the wild. The taste of gamey meat is like meat that is starting to rot. For instance, when beef is mature and hung, it is permitted to decompose slightly. The same thing applies to animals like hare, deer , grouse, and pheasant. However, the process of maturing takes longer in comparison to the beef.
Some people even say that it has a tart-type of taste as it carries a lot of texture to it. The gaminess comes from the fats of the meat. There are some important things that you need to do before you cook your game meat. They include:. Step 1 — Before you start cooking, you need to bring the game meat under room temperature. Let it sit on your kitchen counter for a few hours. Cooking it straight out of the refrigerator will not end well.
Step 2 — To avoid overcooking and drying your game meat, use a meat thermometer.
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