Cooking Grass Fed Beef

My wife and I are not fans of the taste or smell when cooking of grass fed beef. Bought a half beef that was supposed to be finished up in a feed lot situation, but like I said, it does not smell or taste like that is the case. I was wondering if anyone has any ideas on how we can tame this meat down? Any help would be appreciated.

is the fat white or yellow?

White.

White.

Chili meat.

Does it look as bad as this?

About the same, but not as thickly sliced.

Hard to say. If the flavor and tenderness are acceptable, I'd try to grill as much of it as possible, outdoors.

Did you cook this in the microwave?

Marinade and a vacuum seal bag.

Hard pass on grass fed. I had some once that tasted just like salmon.

Grain definitely gives a milder taste.

low & slow; use ginger instead of garlic; marinade steaks to tenderize.

I prefer the grain as well

I've eaten some excellent grass finished beef, but there is an art to it and not all producers are on the same level.
Some folks seek the grass fed product because of lower fat levels and cholesterol.
Personally, I'd lean toward grain fed simply because of consistency in flavor and tenderness.

Just add beef tallow.

When I buy a cut of beef I'm not looking for health food. I want as much marbling and fat as I can get. On the other hand deer "CAN" make excellent table fare when handled and prepared well. I refuse to believe that a domesticated animal that has been raised for centuries for human food product is inferior to the deer running around we rave about. Treat it like you would a piece of deer meat/insert lean meat here and make the best of it. I've eaten a ton of grass finished beef growing up, and we aren't even talking some special grass finishing etc. just a nice Herford calf we would split with my grandparents, they always tasted like any other beef to me.

A long time ago I bought a half steer from mr. Yeager that was 100% grass fed and it tasted just like regular beef.The only difference it was just a little tougher then grain fed beef but we had no complaints with it.

I went in with a few buddies on a grass fed cow and processing. Never again.

I ended up throwing most of it on the smoker and smoking it, then cubing it up and using it for chili meat. Actually turned out really well for that, but otherwise it was not good.

turn it into sausage,

Eaten a lot of grass fed beef the last few years and I’ve never noticed a smell difference at all. Taste? Yes, slight taste difference, but inoffensive and quickly not an issue. Something seems wrong with the beef you bought if it’s that noticeable.

Sounds like the grass might have been weeds.

Where did the OP get this beef?

It was years ago, but when I was in the oil biz and in South America a lot, the high end restaurants all bragged on their Argentine grass fed beef. It tasted Ok, I can’t remember any real difference in taste, but every steak I ate was tough. Real tough, and had to be chewed with determination. I was not impressed, though I kept my opinion to myself.

USDA prime for me.

Then why do you buy tenderloins?

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