This farm also has Grass Fed Beef which I cannot wait to try. The differences between Grass Fed and all Natural Beef are simple. Grass-Fed Beef Cattle are pastured and maintained on a grass fed diet. 100% Corn-Free Veg Diet.
Of course it's worth mentioning that Mike works at Rays Meat Market in Gig Harbor which is a great little meat market that carries a great assortment of everything that is meat. These Porterhouse steaks were two inches thick cut to order and weighed in at 4.53 Lbs. Yea a lot of steak for a big guy who is a monster carnivore. These babies are the bomb.
Last time I had a Natural or Grass fed steak it didn't look like these. These steaks have impressive marbling for a USDA Choice Grade cut if I do say so myself and they're visually very appealing.
Protagonists will tell you that grass fed or natural beef is healthier and tastes better and it's the only thing worth eating. Hmm, I don't know about the taste part because it's been my experience that this can be a HIT or a MISS and sometimes a grand-slam but this is dependent of the farm, cow and type of grass the animal has pastured on. 100% grass fed beef will have less fat and give you a much higher percentage of omega 3 fatty acids. I have to mention there are variables here that are different from farm to farm. The steak I am eating today is of the natural variety and is described above. I have had grass fed beef and natural beef that tasted awful. In some instances the beef I tasted was overly gamy, sometimes flavorless and most often too lean. I don't recall eating a Grass Fed steak I liked. I will save that for my next review.
24-36 hours in advance dry-brine the steaks. All dry-brining means is adding salt and letting them sit in refrigerator. I did mine for 36 hours because of my schedule. For more info on Dry-Brining CLICK-HERE. In this case I used Montreal steak seasoning. It's an awesome store bought seasoning.
All Vacuumed sealed up and ready for the Thermal Bath. I will cook for two hours.
After the meat finished cooking in the Sous-Vide I plunged it into an ice bath shocking it and of course lowering it's internal temp. The meat was refrigerated for a couple of hours after the ice bath. I knew I was going to smoke it and did not want the smoker cooking the steak any higher than 128.1 degrees. Refrigerating the meat like this, of course mitigates the concern that the smoker will raise the temp of the meat.