musings.schelley.org

The other night at Whole Foods, I bought a grass fed rib eye steak, invited Pete for dinner, then realized that one steak wouldn't be enough, so asked him to pick up another steak on his way over. Instead of a rib eye, he brought some other cut, but purchasing at QFC guaranteed that his steak was corn fed. Thus, we had the opportunity to do a side by side comparison of corn fed versus grass fed beef.

The difference was big. Both cuts had been prepped and cooked the exact same way, sprinkled with black pepper and truffle salt and pan-fried in a cast iron skillet, still nicely pink on the inside. The rib eye, as expected, was more tender, keeping in mind that the steaks came from different parts of the cow. But the general flavor was different, or as I said, "it was more buttery".

I also made mashed potatos with sour cream, half-and-half, sauteed shallots and garlic, black pepper and truffle salt. The sauteed spinach with garlic and lemon was delicious (and leftovers quite nice with eggs the next morning); the sauteed collard greens were bitter and disappointing.