/ck/ - Food & Cooking

>>10921080

Just think of how many millions upon millions of animals that would never have lived a single day of life if humans didn't raise them for meat.

If meat consumption ended it would render thousands of species instinct.

>paying more for "grass fed" beef
>despite the fact that it taste worse than cattle finished with grain.
Do consumers not understand that all beef is "grass fed" and is usually only fed grain to fatten it up (i.e make it tasty) before the slaughter? Why do people pay more for inferior beef?

Is it normal for higher quality meat to produce more liquid when when it is cooked?

I ask because I recently signed up for a locally sourced grass-fed meat share (I assure you I am not a douche). I get about 5 pounds delivered once a month. I got some ground pork, beef, lamb and sausages, each comes frozen in one pound increments.

I have tried the ground lamb, beef, and the sausages, and aside from the more delicious taste, I have noticed that in cooking these meats, more liquid is produced. Is this normal?

Read and article on how grass fed beef is a sham..

This has made me wonder since the whole idea of organics usually makes me skeptical.

Does anyone know anymore about grass-fed beef? I feel like it tastes better, or am I just eating low grade meat when I don't eat grass fed?