But good luck telling the two apart at the supermarket.
One grass-fed rancher I spoke to refused to send me any steak for this article because, he said, it sometimes tastes like salmon.
But is marbling all there is to a good steak?
Tasting notes : Never have I witnessed a piece of meat so move grown men (and women).None Breeds : Alderspring cattle are 90 percent Black and Red Angus, with some Hereford and Short Horn, Salers, and Simmental bred.The grass-fed steaks for this experiment came from a ranch in Idaho where cattle graze on orchard grass, alfalfa, clover, and smooth brome (a type of grass) in the summer and chopped hay in the winter.That said, these steaks were the most marbled of the bunch.They had a pleasing shape, no unappetizing thick veins of fat, and abundant marbling.Angus is currently the most popular among North American ranchers.The tasting was blind, except for.The knock against it : It's pricey.Grain-feeding techniques have become so effective that even dairy cattle (such as Holsteins) can achieve a grade of Prime.Just as soil affects the quality of wine, a cow's diet can change the quality of its flesh.Through our association with Vanderhoof and Prince George meat cutter services we can add specialty sausage, hamburger patties and beef jerky to your side of beef order.
But Niman Ranch claims to raise cattle "with dignity." Feed is sourced locally.Methodology : We sampled rib-eye steaks from the best suppliers I could find.Our natural farm raised beef is hormone-free and grass-fed in a natural environment.(One person said: "I like it in the same mahindra military sweepstakes way I like blue cheese.Also: Some studies have shown that grass-fed beef is lower in saturated fat and higher in omega-3 fatty acids, making it healthier than regular beef.Is there a difference?Our focus is simple and narrow: Produce the absolute highest quality humanely raised, antibiotic free, hormone free beef available.Niman Ranch cattle are finished on a blend of grainincluding barley, corn, soy beans, and distiller's dry grainalong with plenty of roughage, which makes the grain easier on bovine stomachs.