Have you ever had a nice cut of beef taste...well, like a "cow"? Barn-yardy? Not gamey, that is different.
I mean, like you just sniffed a Holstein. I am finishing up a 1/4 of expensive grass fed beef. The roast and beef broth both taste like a cow. Does anyone know why this happens? On a particular cut from the same animal? The hamburger, steaks and ribs were great.
Is there anything you can do about it? I HATE to throw away my beef stock-but I fear I can't use it. It smells like a manure clad hoof. It was destined to be beef barley soup...but I don't trust that the flavor will be there. Bay leaf? Onion? Tomato? Will anything cover up it's "cow-ness"????