An expert breaks down the particulars, and explain why a grade doesn’t always mean a steak is good.
In fact, because the producer only has 30 months to create such a product, the animal is likely fed a not-so-nutritious diet and is given implants and hormones to fatten them up.
"You're gonna have a fat steak that has zero flavor," says Peisker."There are times when you can have such a marbled steak that it literally just tastes like beef-flavored butter." The flavor of steak is all dependent on the animal's diet."It's very subtle notes, but you pick up the terroir, where the animal lives, and you pick up the flavors of what the animal is fed," he says."If the entire diet consists of corn kernels and processed soybean meal, it's going to have a much more mellow, boring flavor to it.
"If you are a more natural program, if you're 100% grass-fed, most of the time you have to take your animal into harvest to slaughter later in its life," says Peisker."A real high-quality grass-fed beef that marbles out almost could never get a grade of Prime because they're older. This grading system really encourages concentrated animal feeding operations."
For example, at Porter Road, the animals are fed a non-GMO grain mixture in a trough , but are also out on the pasture 100% of the time, giving the animals an opportunity to free forage with their diet."Our product is definitely more nutritious than its commodity counterpart because of the free grazing out in the pasture," he says."And because they're never given any growth hormones or antibiotics.
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