Difference Between Grass and Corn Fed Beef

It used to be that a steak was a steak was a steak. Today, it's not that unproblematic. A quick glance at the butcher's counter will reveal all kinds of cuts you never knew about forth with fancy breeds like Angus, Wagyu and Kobe. And then, only when yous thought yous came to a conclusion, you're faced with grass fed vs corn fed beef. Is there actually a difference between these 2 types of meat, other than the obvious price difference?

Grass-Fed vs Corn-Fed Beefiness

Grass-Fed Beefiness

Grass-fed beefiness is exactly what it sounds like: cattle that have grazed on grassy pastures their entire lives. The first thing you lot'll notice about this type of beef is its toll tag: at my local grocery store, the grass-fed ribeye steak was just shy of $iv more per pound than the corn-fed ribeye. Why is it so much more? Well, information technology takes longer for grass-fed cattle to attain their processing weight, and they weigh less without grain or corn to bulk up their diet. Raising beefiness this manner is idea to exist more sustainable, but it's also more expensive for the rancher.

Are those extra dollars worth it? When it comes to nutrition, grass-fed beefiness is higher in key nutrients, including antioxidants and vitamins. It also has twice as many omega-3 fat acids as regular beef. Every bit far as flavor goes, this bacteria beef has a slightly gamey taste. Because information technology has less intramuscular fatty, it tends to eat a bit meatier than the corn-fed kind, too. Some people describe the texture equally chewy, only it's all virtually how you lot melt it! Since information technology has less fat content, information technology tends to cook faster than regular beefiness and can easily overcook if you're not careful.

Nosotros recommend letting grass-fed beef come up to room temperature before cooking information technology to increment the chances of even cooking. Read up on the mutual mistakes almost everyone makes when cooking steak to cook grass-fed beef like a pro. If you lot're more into ground beefiness, simple ground beef recipes will make whatever meal piece of cake.

Corn-Fed Beef

All cattle are started on grass, only about of the industry finishes their beef on corn or grain. This bulks the cattle up, increasing the fatty to muscle ratio. While this blazon of diet adds a ton of season to your steaks, it's besides sort of similar feeding candy and block to cattle; they'll eat their greens if they have to, only they besides love filling upwards on junk food! Since these foods aren't typical feed for cattle, many feedlots end upwards using preventative antibiotics to keep the herd from getting sick.

Nearly people love the flavor of corn-fed beefiness, with its buttery, slightly sweet season and a texture that most people describe as melt-in-your-mouth tender. It's as well more forgiving to melt with its higher fatty content. If you love the flavor of corn-fed beef but don't honey the additives the cattle are given, wait for beef labeled as antibiotic- and hormone-gratis.

Whether you lot go grass-fed or corn-fed beef, the basic cooking principles use. Salt it generously before cooking it, and always let your steak residual at to the lowest degree 15 minutes before slicing it. If y'all end up with a super thick steak, learn how to cook information technology and it volition turn out juicy every time.

More than Ways to Cook Steak

Steak with Chipotle-Lime Chimichurri

Steak gets a flavor boot from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements nigh any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

Beefiness Filets with Portobello Sauce

These tasty steaks seem special, but they are fast enough for an everyday dinner. Nosotros enjoy the mushroom-topped filets with crusty French staff of life, a mixed salad and a calorie-free lemon dessert. —Christel Stein, Tampa, Florida

Flank Steak with Cilantro & Blue Cheese Butter

I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just dear flank steak. —Gwen Wedel, Augusta, Michigan

As well check out how to make the best steak marinade.

Grilled Onion & Skirt Steak Tacos

I grew upward watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these brim steak tacos marinated in beer and lime juice award their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

Beefiness and Blue Cheese Penne with Pesto

Unique and simple to set, this delicious pasta dish is filled with fresh flavors, and it's every bit good for you equally it is hearty. Best of all, it takes simply 30 minutes to prepare this meal on the table. —Frances Pietsch, Flower Mound, Texas

Garlic Grilled Steaks

Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to prepare. Information technology will be a mouthwatering change of sense of taste at your next outdoor gathering. —Taste of Home Exam Kitchen

Acquire how to repurpose final night'due south dinner into one of these amazing leftover steak recipes.

Flank Steak with Couscous

It takes just minutes to broil this nicely seasoned flank steak. Slice the meat on an angle across the grain for the most tender results. You lot can substitute a pound of sirloin steak for the flank steak if you adopt. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Summer Steak Kabobs

These steak kabobs not simply satisfy my love of outdoor cooking, they characteristic a mouthwatering marinade, too. It's terrific with craven and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Stuffed Flank Steak

I like to make this on special occasions. The tender steak cuts easily into flavory spirals for serving, and extra stuffing cooks conveniently in a foil parcel on top of the steak. —Diane Hixon, Niceville, Florida

Tenderloin with Horseradish Cream Cheese

My husband and I both love the classic combination of beefiness and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.—Mary Lou Cook, Welches, Oregon

Beef Tenderloin in Mushroom Sauce

When our kids are visiting Grandma, I make this recipe for just my husband and myself. It's a recipe my mother in law has been using for more than than 30 years. I especially wait forward to preparing it as part of a special Valentine's Day bill of fare. —Denise McNab, Warminster, Pennsylvania

Teriyaki Steak Skewers

When these flavorful skewered steaks are sizzling on the grill, the smell makes everyone effectually stop what they're doing and come up encounter what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota

Southwest Steak & Potatoes

Bold seasonings give meat and potatoes a Southwest twist. Feel gratis to adapt the heat factor past using more or less chili powder. —Kenny Fisher, Lancaster, Ohio

Maple & Bluish Cheese Steak

This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. Information technology certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia

Grilled Steaks with Greek Bask

My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. Nosotros like it with pita bread and hummus. —Mary Lou Cook, Welches, Oregon

Flank Steak with Cilantro Salsa Verde

Even though steak is always a winner in our firm, to make information technology even more special I add jarred salsa verde and peak with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia

Smoky Espresso Steak

This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband'southward favorites. Broiling is a proficient yr-circular method, simply nosotros love making information technology on the grill, likewise. —Deborah Biggs, Omaha, Nebraska

Grilled Steaks with Marinated Tomatoes

The flavor of the tomatoes improves later on they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed light-green beans.—Anna Davis, Half Style, Missouri

Balsamic-Seasoned Steak

This unproblematic recipe ensures a tender steak without a long marinating fourth dimension. Steak sauce and balsamic vinegar are a great team, and you tin can't go wrong with melty Swiss on meridian.

Tenderloin Steak Diane

Sometimes, I add together more mushrooms to this recipe when my son'due south eating dinner—he loves them, and they are merely fantastic with the steak. — Carolyn Turner, Reno, Nevada

Blue Cheese Flat Atomic number 26 Steak

This is one of my favorite flat iron steak recipes. If you lot haven't already enjoyed the rich, flossy pairing of blue cheese with your favorite steak, finish reading and become cooking! I accept it a stride further by folding in a little butter to brand the dish even more drool-worthy. —Amanda Martin, Monson, Massachusetts

Chili-Rubbed Steak & Bread Salad

We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut

Grilled Ribeyes with Herb Butter

I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas

Tenderloin Steaks with Cherry Sauce

This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. —Jacob Kitzman, Seattle, Washington

Blue Cheese-Crusted Sirloin Steaks

My wife adores this steak—and me when I fix it for her. She thinks it'due south the platonic dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota

Chipotle-Honey Grilled T-Bones

If y'all similar to kick things up on the grill, this is the steak for you. My married man fifty-fifty makes this in a Dutch oven, and the meat just sizzles. —Donna Goutermont, Sequim, Washington

Glazed Beefiness Tournedos

I found this wonderful, quick recipe in a book years ago. It's been a favorite for special occasions ever since! I like to serve it with twice-broiled potatoes and a spinach salad. —Janet Singleton, Bellevue, Ohio

Peppered Filets with Horseradish Cream Sauce

This beefiness tenderloin recipe is a family favorite that'due south quick and ever satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan

Steak au Poivre for 2

With the dial of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll beloved the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado

Steak Diane

When I want to provide a memorable dinner simply don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. Nosotros enjoy the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Bailiwick of jersey

Grilled Steak Pinwheels

I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to go on the business firm cool, so we grill out often. —Mary Hills, Scottsdale, Arizona

Easy Marinated Flank Steak

I got this recipe from a friend's collection many years ago. It's how my family makes steak on the grill and a must when nosotros're having company. —Debbie Bonczek, Tariffville, Connecticut

Also don't miss our xvi types of steak anybody should know.

Surf & Turf

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests volition think they are dining at a fine eating house when you serve them this surf and turf dish. —Taste of Home Test Kitchen

Saucy Skillet Steaks

These juicy ribeye steaks couldn't be easier. I adopt steak, just I've also used the seasonings on chicken breasts, fish, veal and hamburgers, and then use whatever meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin

Salary-Wrapped Filets with Scotched Mushrooms

I got the idea for bacon-wrapped filet mignon when I saw some on auction in the grocery store. The residuum was inspired by my husband, considering he once made a Scotch and ginger ale sauce. This elegant recipe is for two, just it can hands exist doubled. —Mary Kay LaBrie, Clermont, Florida

Merlot Filet Mignon

Although this is a elementary recipe, the filet is rich and elegant enough for a special occasion. Add together a salad and rolls, and dinner is washed! —Jauneen Hosking, Waterford, Wisconsin

Chocolate-Chipotle Sirloin Steak

Looking to do something a trivial different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy 5-ingredient rub. —Gustatory modality of Domicile Test Kitchen

Steak with Citrus Salsa

A lime juice marinade actually perks upwards these grilled steaks, and the snappy, light citrus salsa is a super alter from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania

Skillet Steak Supper

With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare—or to make clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana

Upwardly Next: Learn how to sear a steak in 5 uncomplicated steps

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Source: https://www.tasteofhome.com/article/grass-fed-vs-corn-fed-beef/

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