We have been buying meat at Costco, especially steaks because they are priced right and easy to freeze and store. Our favorite cut is ribeye.
So recently we also bought a (much more expensive) ribeye from a producer at our local green market. The steak was grassfed, shrinkwrap packaged and frozen. i didn't have very high expectations for this steak: it wasn't very marbled (how tender or tasty could it be?).
Last night I made two ribeyes -- one from Costco and the grassfed, naturally raised ribeye. I used the exact method for both: seared in (the same) cast iron pan over a high flame (at the same time), flipped and then finished in a 500-degree oven.
And the difference was stunning. The naturally raised beef was extraordinary. it was tender, flavorful and very rich and pure tasting. By contrast, the Costco beef was fatty and had an "off" taste that we had never noticed before.
Any one else had similar -- or different -- experiences with same-cuts, but differently raised beef, lamb or chicken?
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