Stop off in the Midwest and get some real grain fed beef.
Leave that chewy grass fed stuff out west.
We used to raise a few steers for our freezer and to sell on grass and a little range pellet in Missouri. Well, not just grass, it was spring fed grass- plus there was an apple orchard that they could scavenge, and an acre of pure heirloom garlic that grew down by the creek that they grazed, too.
They were super friendly, and had garlic breath, which they shared with anyone they saw, of course.
We were briefly sad when the time came to slaughter, but our local butcher aged the beef for us, so the sorrow soon passed.
Best beef in the world. You could smell the garlic when you opened the freezer.
If I had enough cash I’d start a garlic farm and specialty beef ranch to sell that incredible stuff.