gross.
We just had the first meal prepared with the organic beef we purchased a few months ago. The wife first pulled it out of the oven, and found a BLOOD GEYSER (great movie title, don’t cha think?) upon removing the fork from the roast. I cut into it to see if it was cooked enough, and for someone who likes their meat medium rare, it was still quite red. Combine that with the fact that the fat was a queasy-making yellow color, and I was happy to throw it back in for another 10 minutes. When we pulled it out the second time, it was cooked, but the fat was still a disgusting yellow. Is is supposed to be that color? A quick internet search for “organic beef yellow fat” turned up that the color was correct.
OK, fat color aside, what did it taste like? Slightly strange, and it was tough as hell.
I don’t know about the what it must have been like to eat beef before the introduction of grain-fed, hormone-pumped production methods, but if it was anything like I had tonight, it’s a wonder eating beef became so popular.
I’ll take a slab of cow from Costco ANY day of the year.
Sadly, we still have a lot of organic cow to get through.
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