Does grass fed beef taste different to feedlot beef?
Although many have stated that there is little taste difference,
others have commented that grass fed beef has a richer more
complex taste similar to the beef they knew in their youth.
There should be slight differences in taste between beef produced
in different climates, environments and diet, even between
grass fed animals throughout North America.
Why is this not organic beef?
In almost every regard Starr’s Point Beef is organic except
for my decision to deworm calves before they go to pasture;
this is done for animal health reasons and occurs approximately
one year before harvesting, it significantly reduces sickness
and failure to thrive…..’the lesser of two weevils!’
Is grass fed beef more expensive?
It is difficult to answer this accurately due to different
retail stores, availability and price changes; I would estimate
that I am selling beef for 10-20% less than retail. Grass fed
beef is obtained directly from beef farms in Canada, bypassing
the large US beef processors that dominate the Canadian packing
industry and the dominant food retailers. The savings achieved
by eliminating these gouging intermediaries is partly balanced
by the extra two to three months additional feeding required
for a grass fed animal to reach the equivalent size of a feedlot
Is grass-fed beef cooked differently?
Because grass fed beef is low in fat this changes cooking
times and techniques. A light marinade for lean cuts although
not essential may enhance flavour and browning. Shorter times
or a decreased temperature for roasting or crock pot cooking
is recommended. Ground beef also requires less cooking time
and may benefit with olive oil or canola oil but all ground
beef needs to be thoroughly cooked.
What is dry-aged beef?
Starr’s Point Steers beef is hung for at least 21 days in
a cooler. This produces a more flavourful meat superior to
the wet-aged method used for conventional beef. The butcher
decides the optimal time for hanging but there is no significant
tenderizing occurring after 21 days.
Is this a safe source of beef?
Yes. Starr’s Point Steers animals are from my breeding herd
pastured on the Canard dykes in Kings County in the Annapolis
Valley. They are weaned at approximately eight months, during
the winter they are fed hay and silage to promote growth. In May they are moved to the finishing pastures
at Starr’s Point (6 km. away) where they eat grass only for
a period of three to six months. They receive no antibiotics
or growth hormones and eat pesticide free grass and hay. The
animals are processed in a provincially inspected abattoir
and butcher in Kings County.
When is it available?
In order for the cattle to have at least three months of fresh
pasture grass, beef is only available from August to December
depending on availability.
Do you deliver?
Delivery is free in Kings County, individual arrangements
are required outside this area; pre-payment is necessary prior
to delivery. Alternatively, orders can be picked up by arrangement.
Do you only sell sides and quarters of beef?
Yes at the present time, slight variations in orders are acceptable.
Special butchering requests are accepted prior to butchering.
Why should I choose grass fed beef?
You are participating in a holistic approach to cattle rearing
and food production, including natural feeding practices, ethical
treatment of animals, responsible environmentalism and close
supervision of a product from breeding to your kitchen. You
will be benefiting from a healthy product at a cheaper price
readily available from your freezer. You will be supporting
a local producer and maintaining farm economic viability. Keeping
animals in their natural environment on pasture results in
high quality meat as intended by nature.