I order grass fed ground beef direct from this farm, ships in insulation lined box. could be a good case study for ya:

wasedafarms.com

My personal favorite cuts are Porter and Hanger (if I can find it)

Seconds are chuck eye and ribeye.

Porter I currently pay I think 20/lb from the local butcher. I prefer grain fed personally, and pretty much all grass fed beef is grain finished.

Literally smoking 2 prime trip tips tomorrow, about 6lbs worth. Tri tip is easily my favorite beef roast cut

Smoked tri tip seasoned Santa Maria style, then seared with Chimichurri sauce on side.... HNNNNGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG!!!

As soon as I read “flat” my first thought was “it’s either Madison or brookings”, gems of East River (western Iowa) South Dakota. I’m on the western side of the state in the badlands, absolute polar opposite of Madison South Dakota but due to secondary roads and a lack of give a damn by cops I could be in Madison slingin meat in two hours.As stated earlier ITT all youre buying is a sticker. Grass fed has a different taste and the fat is yellow, al it’s bright green. Anything you buy in a store is grain finished, grass fed is a scam. Also touched on in a different post refers to fat vs marbling. Intramuscular marbling is what you’re after and overall visceral fat has little to do with it versus the actual genetics of the beef. While I think the select, choice, prime grading scale is by and large non sense a select grade ribeye is more preferable to me due to having less fat than a prime grade ribeye.

Raise my own beef crew. Just two at a time though.

grass fed 85% lean ground beef with some mixed in ingredients for taste on the grill = burgers done right

melt a slice of wisconsin cheddar over the patty and grill the bun. chits all over burgers like 5 guys

for steak I still prefer the melt in mouth texture of fillet mignon, but have always wondered how restaurants get that perfect outside char on the meat.

I was kinda hoping duckliver was gonna pop in to answer some cooking related questions, dude straight knows his chit, have learned quite a bit from him over the years on the misc.

Haha I’m laughing because they had been staying in my step-brother’s house in Aurora because my step-mom works in Brookings lol.

Lol only time I’ve been on the west side of the state was to visit the Black Hills and see Mt Rushmore. Lovely state to visit when it’s not sub freezing temperatures and the mosquitoes aren’t out lol.

Definitely interested. Like I mentioned we had been looking at freezers to store meat. I hate shopping at the grocery store, and we eat a lot of steak.

Do you still have to cook the outside of the bottom round? Or can I just munch as-is?

Ugh of course that’s true, the only way to really accomplish something in the type of society that we live in is to get the majority tj agree with you and sign on.

When I’m in the mood for blue rare I do as high of heat as possible on the flat top or cast iron and seat each side for 30 seconds then eat.

Edit - 1.5” cutHonestly the western edge of SoDak surround I 90 is pretty damn sweet, badlands, the black hills, lots a awesome outdoors stuff to do and I feel it doesn’t get near enough credit. When/if you get freezer space shoot a pm my way and we’ll see what can be done about filling it. I have a feeling SoCal is going to be a good market for me.