Been noticing grocers don't carry many cuts of grass fed beef.

[fuzzybabybunny]

You'd be wrong. Most beef (unless marketed as grass-fed, free range, etc.) is lot fed beef, crammed into tight quarters with thousands of it's siblings devouring corn/grain 95% of its short life.

I would guess that you can't find those lesser cuts because the farms sell the higher demand whole cuts to butchers/grocers and the lesser cuts get ground up for restaurants to sell grass fed burgers.

We can order grass fed beef at work, but only middle meats and cubed steaks.

Well, dammit.

The expensive $12+ / lb steak cuts are in high demand while the more economical cuts like chuck and blade steak that are more within daily reach of the common people just get turned into ground beef? All that tender, beefy, stewing meat. So tragic.

 

[Leros]

Pressure cooker and backpacking stove. In an hour or less I have a great pot roast.

I'm not going to Whole Paycheck. Something tells me their chuck is going to be $10+ / lb anyway. And their steak cuts $20 / lb.

Yup, I know of Dittmer's and their new location after their old one caught on fire. They're generally not that high in value though. I'll check them out though.

You cook a pot roast in an hour? Crazy. I cook a pot roast all day in my slow cooker.

 

[fuzzybabybunny]

You cook a pot roast in an hour? Crazy. I cook a pot roast all day in my slow cooker.

Well, sorta. I took some blade steaks just today, cubed them, put in the veggies and stuff (I like Yucca root more than potatoes) and cooked it for 50 minutes after the pressure thing started whistling. Super, SUPER tender.

 

[Matthiasa]

That is the whole point of a pressure cooker.

Well, dammit.

The expensive $12+ / lb steak cuts are in high demand while the more economical cuts like chuck and blade steak that are more within daily reach of the common people just get turned into ground beef? All that tender, beefy, stewing meat. So tragic.

Yeah, although it doesn't get labled as ground beef.
Ground beef is cheap mystery meat, it would be sold as ground whatever part it came from.

 

[quikah]

I happened to go shopping today. The Safeway in Mountain View (on san antonio) does have grass fed roasts. $7.49/lb. The Sprouts across the street does also, same price.

 

[DCal430]

I'm in California in the Bay Area. I've been to numerous Safeways and Fresh and Easy's and I'm a bit confused.

Safeway sells grass fed beef, but only in the expensive steak cuts like ribeye, t-bone, etc, and they're always $12+ / lb.

I can't find any grass fed chuck, blade steaks, or similarly cheap cuts of beef. I asked the butchers and they say they just never carry any cuts like that.

So I usually just go for a big chunk of a leg of lamb for $7-8 / lb and I'm pretty sure that lamb is grass fed (but grain finished).

Where did those other cuts of beef go? I mean, they're all part of the cow... you can't *not* have chuck when the cow gets butchered...

I would love to get some cheaper grass fed chuck or blade steak cuts and make pot roasts with them. Or stews. Hell, even steaks because I like gristle.

Sprouts has a many different cuts of grass fed beef.

 

[BUTCH1]

Grass fed is way over rated.

Stop breathing, pollution is killing you.

This, the animals are fed pure grains for a couple of months before slaughter to give it the taste and appeal people want. I've had grass-fed only beef, it was bland and you need the jowl muscles of a Hyena to chew it..

 

[fuzzybabybunny]

I happened to go shopping today. The Safeway in Mountain View (on san antonio) does have grass fed roasts. $7.49/lb. The Sprouts across the street does also, same price.

Seriously? I was at that exact Safeway a couple days ago speaking with the butcher about not having grass fed roasts.

Anyway, I just got back from Milk Pail (only ground beef, but AMAZING prices on fruits and veggies like usual), Dittmer's (dunno if the beef is grass fed), and Sprouts (best selection - had roasts and even buffalo brisket for $5/lb! And ground kangaroo meat.)

I'm going to be eating good tonight. I just had two baskets of blackberries @ $1 each from the Milk Pail, $6 / lb hot smoked salmon, an entire fresh baguette from the Milk Pail, and some Gypsy Bacon from Dittmer's. Tonight will be the bison brisket. Tomorrow will be lamb leg.

 

[Ogrinz]

Also, I'm pretty sure all beef is grass fed for most of its life. They just finish it on corn or grain most of the time.

This. I live in cattle country and most cows never see grain till the end. Might be different for northern cows due to snow mandating it

 

[tfinch2]

Well, sorta. I took some blade steaks just today, cubed them, put in the veggies and stuff (I like Yucca root more than potatoes) and cooked it for 50 minutes after the pressure thing started whistling. Super, SUPER tender.

Pressure cooker? Terrorist!

 

[sjwaste]

Well, dammit.

The expensive $12+ / lb steak cuts are in high demand while the more economical cuts like chuck and blade steak that are more within daily reach of the common people just get turned into ground beef? All that tender, beefy, stewing meat. So tragic.

No, chuck and blade just aren't cheap anymore, relatively speaking. Chuck ends can turn into what some markets label as "delmonico" chuck steaks - I guess because they look like an end cut rib eye. To be honest, they're nearly as good for nearly half the price, so I'm not actually complaining. Chuck roasts themselves are premium as far as roasts go, and more expensive than rumps, rounds, etc.

Blade steak is interesting. Used to get ground up or taken home by the butcher. Now if you cut it away from the tendon, instead of across, it's a long narrow steak called the Flat Iron and is delicious. For my money, the 2nd best steak cut from the cow (end cut Ribeye being my favorite).

You'll find ground chuck, but it's usually labeled as such. Ground beef is the ends of the cow and not one specific cut.

 

[blackangst1]

You'd be wrong. Most beef (unless marketed as grass-fed, free range, etc.) is lot fed beef, crammed into tight quarters with thousands of it's siblings devouring corn/grain 95% of its short life.

I would guess that you can't find those lesser cuts because the farms sell the higher demand whole cuts to butchers/grocers and the lesser cuts get ground up for restaurants to sell grass fed burgers.

We can order grass fed beef at work, but only middle meats and cubed steaks.

Correct. If you wanna see how the majority of beef is...raised? Made? in this country, watch the movie "Food Inc".

Back on topic. Most of the time you wont find any grass fed in the chains, although Safeway is an exception...they tend to carry local products. Your best section of grass few is gonna be Whole Foods or some similar market.

Fuzzy: have you eaten grass fed before?