What Are the Differences Between Corn-fed and Grass Fed Beef as They Relate to

Information technology used to be that a steak was a steak was a steak. Today, it'southward not that uncomplicated. A quick glance at the butcher's counter will reveal all kinds of cuts you never knew nearly along with fancy breeds like Angus, Wagyu and Kobe. Then, just when yous thought you came to a decision, you lot're faced with grass fed vs corn fed beef. Is there actually a departure between these two types of meat, other than the obvious price difference?

Grass-Fed vs Corn-Fed Beefiness

Grass-Fed Beef

Grass-fed beef is exactly what it sounds like: cattle that have grazed on grassy pastures their entire lives. The beginning thing you'll notice nearly this type of beef is its price tag: at my local grocery store, the grass-fed ribeye steak was only shy of $iv more per pound than the corn-fed ribeye. Why is it so much more? Well, it takes longer for grass-fed cattle to reach their processing weight, and they weigh less without grain or corn to bulk upward their diet. Raising beefiness this way is thought to be more than sustainable, but information technology'southward also more expensive for the rancher.

Are those actress dollars worth it? When information technology comes to nutrition, grass-fed beef is higher in central nutrients, including antioxidants and vitamins. It also has twice as many omega-iii fatty acids every bit regular beef. As far equally flavor goes, this leaner beef has a slightly gamey taste. Because information technology has less intramuscular fat, it tends to eat a bit meatier than the corn-fed kind, too. Some people draw the texture as chewy, just it'southward all about how you melt it! Since it has less fatty content, it tends to cook faster than regular beefiness and can easily overcook if you're not careful.

We recommend letting grass-fed beef come up to room temperature earlier cooking information technology to increase the chances of even cooking. Read up on the mutual mistakes nearly everyone makes when cooking steak to cook grass-fed beef like a pro. If yous're more into ground beef, simple ground beef recipes volition brand any repast easy.

Corn-Fed Beef

All cattle are started on grass, but most of the manufacture finishes their beef on corn or grain. This bulks the cattle upwards, increasing the fat to musculus ratio. While this type of diet adds a ton of flavor to your steaks, information technology'due south also sort of like feeding candy and cake to cattle; they'll eat their greens if they have to, but they likewise love filling up on junk nutrient! Since these foods aren't typical feed for cattle, many feedlots end up using preventative antibiotics to keep the herd from getting ill.

Virtually people dear the flavor of corn-fed beef, with its buttery, slightly sugariness flavour and a texture that nearly people depict every bit melt-in-your-mouth tender. It's also more forgiving to melt with its higher fat content. If y'all love the flavour of corn-fed beef but don't love the additives the cattle are given, expect for beef labeled every bit antibody- and hormone-gratuitous.

Whether yous go grass-fed or corn-fed beef, the basic cooking principles apply. Salt it generously earlier cooking it, and always allow your steak residuum at to the lowest degree 15 minutes before slicing it. If you lot end upward with a super thick steak, acquire how to cook it and it will turn out juicy every time.

More than Ways to Cook Steak

Steak with Chipotle-Lime Chimichurri

Steak gets a flavour kick from chimichurri. This piquant, all-purpose herb sauce is and so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

Beefiness Filets with Portobello Sauce

These tasty steaks seem special, but they are fast enough for an everyday dinner. We bask the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida

Flank Steak with Cilantro & Blue Cheese Butter

I love the combination of the sweetness citrus marinade and the strong tang of the bluish cheese butter. And my kids just honey flank steak. —Gwen Wedel, Augusta, Michigan

Also check out how to make the best steak marinade.

Grilled Onion & Skirt Steak Tacos

I grew up watching my grandmother and mother in the kitchen. My grandparents came from United mexican states, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

Beef and Blue Cheese Penne with Pesto

Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and information technology'southward as healthy equally information technology is hearty. Best of all, it takes just 30 minutes to prepare this meal on the table. —Frances Pietsch, Flower Mound, Texas

Garlic Grilled Steaks

Accept steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering modify of taste at your next outdoor gathering. —Taste of Dwelling house Test Kitchen

Learn how to repurpose last night'due south dinner into one of these astonishing leftover steak recipes.

Flank Steak with Couscous

It takes merely minutes to broil this nicely seasoned flank steak. Slice the meat on an angle across the grain for the most tender results. You lot can substitute a pound of sirloin steak for the flank steak if you prefer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Summertime Steak Kabobs

These steak kabobs not simply satisfy my dear of outdoor cooking, they feature a mouthwatering marinade, too. It'southward terrific with craven and pork, only I prefer it with beefiness because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Stuffed Flank Steak

I like to brand this on special occasions. The tender steak cuts easily into flavory spirals for serving, and extra stuffing cooks conveniently in a foil package on top of the steak. —Diane Hixon, Niceville, Florida

Tenderloin with Horseradish Cream Cheese

My husband and I both dearest the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes equally a side.—Mary Lou Cook, Welches, Oregon

Beef Tenderloin in Mushroom Sauce

When our kids are visiting Grandma, I make this recipe for merely my husband and myself. Information technology's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine'southward Day carte. —Denise McNab, Warminster, Pennsylvania

Teriyaki Steak Skewers

When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around finish what they're doing and come see what's cooking. The tasty marinade is like shooting fish in a barrel to brand, and these niggling steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota

Southwest Steak & Potatoes

Bold seasonings requite meat and potatoes a Southwest twist. Experience free to suit the rut factor past using more than or less chili powder. —Kenny Fisher, Lancaster, Ohio

Maple & Bluish Cheese Steak

This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian repast. Information technology certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia

Grilled Steaks with Greek Enjoy

My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We similar it with pita bread and hummus. —Mary Lou Cook, Welches, Oregon

Flank Steak with Cilantro Salsa Verde

Even though steak is always a winner in our house, to arrive even more special I add jarred salsa verde and top with freshly chopped love apple and avocado. —Lily Julow, Lawrenceville, Georgia

Smoky Espresso Steak

This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband's favorites. Broiling is a good yr-round method, but we love making it on the grill, too. —Deborah Biggs, Omaha, Nebraska

Grilled Steaks with Marinated Tomatoes

The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, One-half Way, Missouri

Balsamic-Seasoned Steak

This simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a cracking team, and y'all can't get incorrect with melty Swiss on top.

Tenderloin Steak Diane

Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are only fantastic with the steak. — Carolyn Turner, Reno, Nevada

Blue Cheese Flat Atomic number 26 Steak

This is i of my favorite flat iron steak recipes. If yous haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, finish reading and get cooking! I accept it a stride further past folding in a little butter to make the dish even more than drool-worthy. —Amanda Martin, Monson, Massachusetts

Chili-Rubbed Steak & Bread Salad

We beloved brim steak in our business firm. To go far a meal, I created a ranch-inspired bread salad with the all-time flavor combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut

Grilled Ribeyes with Herb Butter

I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, likewise. —John Baranski, Baldwin Urban center, Kansas

Tenderloin Steaks with Cherry Sauce

This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just correct. —Jacob Kitzman, Seattle, Washington

Bluish Cheese-Crusted Sirloin Steaks

My married woman adores this steak—and me when I prepare it for her. She thinks it'southward the ideal dish for Friday night afterward a long workweek. —Michael Rouse, Minot, North Dakota

Chipotle-Honey Grilled T-Bones

If you like to kick things upwardly on the grill, this is the steak for you. My married man even makes this in a Dutch oven, and the meat just sizzles. —Donna Goutermont, Sequim, Washington

Glazed Beef Tournedos

I institute this wonderful, quick recipe in a volume years ago. It'southward been a favorite for special occasions always since! I like to serve it with twice-baked potatoes and a spinach salad. —Janet Singleton, Bellevue, Ohio

Peppered Filets with Horseradish Foam Sauce

This beefiness tenderloin recipe is a family favorite that's quick and ever satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan

Steak au Poivre for two

With the punch of peppercorns and a shine, beefy sauce, this steak is delicious. Yous'll dear the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado

Steak Diane

When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used information technology many times on holidays or other occasions for a quick, impressive chief dish. Nosotros relish the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey

Grilled Steak Pinwheels

I've been serving this recipe to family and friends for 20 years and very seldom exercise I have any leftovers. Nosotros effort to keep the house cool, and then we grill out often. —Mary Hills, Scottsdale, Arizona

Piece of cake Marinated Flank Steak

I got this recipe from a friend'south drove many years ago. It's how my family makes steak on the grill and a must when nosotros're having company. —Debbie Bonczek, Tariffville, Connecticut

As well don't miss our 16 types of steak everyone should know.

Surf & Turf

For an intimate dinner with shut friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine eating house when you serve them this surf and turf dish. —Sense of taste of Domicile Test Kitchen

Saucy Skillet Steaks

These juicy ribeye steaks couldn't be easier. I adopt steak, but I've too used the seasonings on chicken breasts, fish, veal and hamburgers, and so use whatever meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin

Bacon-Wrapped Filets with Scotched Mushrooms

I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery shop. The residue was inspired by my hubby, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but information technology tin hands be doubled. —Mary Kay LaBrie, Clermont, Florida

Merlot Filet Mignon

Although this is a simple recipe, the filet is rich and elegant plenty for a special occasion. Add a salad and rolls, and dinner is washed! —Jauneen Hosking, Waterford, Wisconsin

Chocolate-Chipotle Sirloin Steak

Looking to practice something a little different with grilled sirloin? Add together smoky heat and chocolaty rich color with this easy 5-ingredient rub. —Gustation of Home Test Kitchen

Steak with Citrus Salsa

A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super alter from the usual heavy steak sauce. I brighten upward winter meals by broiling the meat and serving it this mode. —Kathleen Smith, Pittsburgh, Pennsylvania

Skillet Steak Supper

With all the ingredients cooked in 1 skillet, this steak dish couldn't be quicker to ready—or to clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana

Up Side by side: Acquire how to sear a steak in 5 unproblematic steps

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Source: https://www.tasteofhome.com/article/grass-fed-vs-corn-fed-beef/

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