Chilebrown at home

Friday, June 5, 2015


The Great White Hunter has reopened the conversation about grass fed beef. The GWH recently was traveling through the desert of Nevada searching for Bently Ranch. Bently Ranch uses all the right descriptors and feel good terms to make any hipster or politically correct consumer happy about their beef purchase . (sustainable, natural, hormone free, happy, grass fed) One attribute that caught my eye was the fact that this beef is dry aged for three weeks. He brought an ice chest over to our abode to let us have our pick of some rib eye steaks.The first thing I noticed about the rib-eyes was each and every steak was cut differently. Some were thick on one end and thin on the other. Some were not even traditional rib-eye cuts. The butchering job was horrendous.I picked the best out of the bunch. Is this a red flag from the get go?

The color of this beef was very dark red consistent with grass fed beef. The texture when raw was pliable and limp. When I have purchased dry aged beef it usually has a firmer texture. These steaks were cooked over a very hot charcoal fire. Drum-roll please. These steaks tasted great. I was a little shocked but pleasantly surprised. The beef flavor was prevalent and satisfying. I made sure to cook them medium rare leaning towards rare and they were tender. Except for the butchering work these steaks passed muster.

I sent an inquiry to Bently Ranch about the poor butchering. They did not respond. The Great White Hunter said they might have sent their beef to the Wolf Pack Meats University of Nevada to have students do the butchering. That makes sense because we have gotten inferior products from Wolf Pack before. What ever the reason, despite the good flavor, I would not pay the premium price they demand for an inferior cut of beef.

Bently Ranch


Big Dude said...

Fortunately, I don't think my palette can tell the difference between a good choice steak and the high dollar ones.

Three Dogs BBQ said...

Interesting. Would you have been able to tell the difference in a blind taste test vs. a CAB steak?

Chilebrown said...

Big Dude, I bet you can. When you have to take out the hacksaw to cut through a steak you are in trouble.

Three Dogs BBQ, I would like to think so. Grass fed beef does have a yellowish tint to the fat. I still am a little surprised I liked the flavor of this grass fed offering. I have had many disappointments with taste and tenderness of grass fed were CAB have consistently been great.

greatwhite hunter said...

Mr. Brown, I would state that I the GREAT WHITE HUNTER is the only human that could fined grass fed beef you would like. Enough said GWH!!!!

Chilebrown said...

greatwhite hunter, I hate to burst your grass fed meat bubble but there was one other time that we enjoyed the flavor of a New York strip steak from Belcampo Meats. The only problem was the 29./pd price tag that keeps us from going back. In closing are your ready for double orders of stuffing with a bucket of gravy?

Chris said...

I don't care for grass fed in general. I like corn fed beef, it's the flavor I like. I'll sometimes cut an uneven steak once out of a whole ribeye or every other ribeye but to get a whole pack like that is pretty bad. Even I break down better than that.