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Post by Deleted on Sept 28, 2018 15:35:01 GMT
A couple of years ago, we bought a Jersey bull calf to raise out for beef. Liked the calf, enjoyed the experience of raising him, bought another calf from the same dairy last year (18 months ago, to be exact).
This time, the bull calf we bought was part Jersey, part Dutch Belt.
Got the meat back from the processor the other day, and used some of the ground beef for a skillet dish last night.
The meat tastes wonderful, but the fat....
Ugh.
It's like mutton fat. It coats the inside of the mouth, and feels ... well, icky.
Is it because of the breed? We fed the same grain and hay rations as the first steer, but aside from the Jersey fat having that lovely yellow color, it tasted great.
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Post by Maura on Sept 28, 2018 17:11:18 GMT
Part of the issue may be what the calf eats. Pastured and finished on pasture will be different than on grain and/or finished on grain. Some cattle will finish better on grain, others on grass only
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Post by Skandi on Sept 28, 2018 17:53:45 GMT
Try some of the steaks and the fat from them, if you have fed them the same I would expect the fat to be the same or similar. Lamb fat has a higher proportion of saturated fat which is (suposedly) why it is different. Personally I like it.
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Post by Deleted on Sept 28, 2018 18:19:03 GMT
Try some of the steaks and the fat from them, if you have fed them the same I would expect the fat to be the same or similar. Lamb fat has a higher proportion of saturated fat which is (suposedly) why it is different. Personally I like it. Oh, I like lamb fat. I love most any fat, especially pig fat cooked nice and crispy.
But mutton fat is too heavy for eating. Makes great gear grease, though. 
Maura, we fed this guy the same ration as the other steer. They grazed the same 15 acres with the goats and sheep. |
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Post by Deleted on Sept 28, 2018 18:19:39 GMT
I think that we will save up and get a Charolais or Brangus next time.
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Post by dustawaits on Oct 8, 2018 19:14:41 GMT
I too wonder about the taste. I raised a Jersey steer that tasted like any other beef.
We bought part of another one that had that sticky taste . Made me say I did not
like Jersey.
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Post by paquebot on Oct 9, 2018 0:08:01 GMT
There are various factors which determine quality of beef. Being grass-fed is supposed to be good but that usually also means less fat and finer grain. Many of that type are finished on grain for a good reason, to add some fat and avoid dry meat due to being too lean. Same applies naturally with venison.
Martin .
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