“grass fed beef”
That’s what people used to eat until they discovered that corn-fed beef is immensely better.
Then the greentards forced us to burn the corn in our gas tanks, and some evil marketing genius came up with the idea of pretending that “grass fed” is a good thing.
I eat corn fed beef too but I prefer grass fed beef and I don’t give a crap what virtue signalers like you have to say about it!
Don’t sweat burning corn. We get the alcohol but stock still get the corn, only it’s broken down a bit into dry grain. Good for them; makes them fat and happy and tasty.
http://www.southeastfarmpress.com/livestock/feed-value-ethanol-products-long-underestimated
“One of the reasons one ton of DDGS can replace more than one ton of conventional feed is that its energy and protein content are concentrated. Only the starch portion of the corn kernel is converted to ethanol, while the protein, fat, fiber and other components are concentrated and passed through the process to the distillers grains.
Grain ethanol feed product volumes approached 39 million metric tons in the 2010/11 marketing year, an amount of feed that would produce nearly 50 billion quarter-pound hamburger patties.”
I thought that grass fed beef was raised on specially grown feed grass, like alfalfa, as opposed to cattle raised on just any old prairie grass and weeds, then “finishing off” the cattle with feed corn and other high cost feed. At least that’s what they do around here. All you can make out of cattle raised just on prairie weeds is hamburger.
That’s what people used to eat until they discovered that corn-fed beef is immensely better.
Yep. I figured out the reason why the French love heavy sauces with beef, or lighter sauces with veal - grass-fed beef is the norm there. You either smother it in sauce to hide the taste, or you use veal, which hasn't yet absorbed as much of the grass-fed flavor.