This week I have been able to feed myself with a thick pan seared steak three days in a row.
Monday, it was a CAB (Certified Angus beef, USDA Choice) strip loin from Loblaw.
Tuesday, a prime rib, AA, from Foodland.
Wednesday, a prime rib, 100% grass fed Ontario beef, 1.5 year old, unrated but well hyped by the farmer.
The Loblaw butcher said 90 % of his beef is USDA at this time.
The Foodland steak says AA,but may also be USDA at this time.
Both were tender, juicy, and flavorful cooked med/rare on cast iron.
The grass fed steak, also med/rare, was tough, sinewy, and not as juicy or flavorful.
I think the major difference is due to the age of slaughter, 10 months for feedlot finished and 18 months for the 100% grass fed beef. The grass fed steak was not well marbled, but had many tiny strips of fat. This locally grown product is hard to recommend at this time.
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