grassfed beef prices!!!

[davebeers]

I just checked it out and those prices are outrageous, Jesse you must be getting a great discount.
For the record i just bought 97% lean ground beef at wal-mart for 2.88 a pound. Can't beat that.

Any reason for the high prices? I know its good for you but i eat 15-20lbs a week and that will get very expensive

[Joshua Davis]

I just checked it out and those prices are outrageous, Jesse you must be getting a great discount.
For the record i just bought 97% lean ground beef at wal-mart for 2.88 a pound. Can't beat that.

Any reason for the high prices? I know its good for you but i eat 15-20lbs a week and that will get very expensive

"I can't believe how expensive Rehband knee wraps are!!! I just got some ACE bandages and wrapped my knees with them, they were just $4.99 each! You can't beat that!"

"Holy cow! Why does Lexus have to be so expensive!? I just bought a Yugo for 6 grand! You can't beat that!"

"I can't believe you drink Samuel Adams! Hamm's is one-fourth the price! You can't beat that!"

(See where I am going here Dave?)

pssst... Grassland Beef sponsors this site and Jesse. I wouldn't suggest knocking their product here, but additionally, their product is apples and oranges compared to domestically produced beef.

Organic + Grass Fed = No growth horomone, no antibiotics, no soybean, dried grain, or cannabalistic (bone meal) feed is given to the cattle.

Because the cows weigh much less at time of slaughter, and are not slaughtered in such massive numbers, the cost is much greater because yield is much lower. It is a quality vs. quantity issue.

The meat is MUCH healthier, and tastes much better. I can only afford it every once in awhile, but when I do eat it, it does taste much better. I still nosh on their pemmican on a regular basis and scramble eggs with it - very good stuff.

Isn't Leib's mom an organic nutritionalist? Do you still train with him? Ask her what the prices are on Organic Grassfed meat at your local hippymart... I will bet that it is considerably more than the $5.00 a pound that it's going for right now (I have seen it up to $7 per pound at my local hippymart).

[Paul Neuhaus]

I work with a guy who has a chicken farm...all natural and organic. First off, the chickens are "free range" instead of penned up. I've seen footage of the Tyson Chicken facility, and the chickens are all on top of each other...pecking and crapping all over eachother. One thing that costs him more in overhead is that fact that he has fewer chickens per square foot. Also, the chickens are given absolutely no drugs to make them bigger. Lastly, the chickens are given NO factory processed foods. He plants vegetation for the chickens to eat and uses NO pesticides on the vegetation. In short, the chickens eat a healthier diet that costs more.
#1 Fewer chickens per sq foot...free-range.
#2 Smaller chickens...drug free.
#3 More costly food for the chickens...organically fed.
Everyone I work with who has eaten it says it's way better than the "mass produced" chickens. I bought some of his eggs, and they were way better than any egg I've ever gotten from a grocery store. Even though his product costs more, it must be worth it because he's having a hard time keeping up with the demands of the restaurants and grocers that sell his product.
Now, I don't know much about farming beef. But, I hope this answers your question.

P.S. Try not to knock the sponsors that keep this forum free.

[davebeers]

"I can't believe how expensive Rehband knee wraps are!!! I just got some ACE bandages and wrapped my knees with them, they were just $4.99 each! You can't beat that!"

"Holy cow! Why does Lexus have to be so expensive!? I just bought a Yugo for 6 grand! You can't beat that!"

"I can't believe you drink Samuel Adams! Hamm's is one-fourth the price! You can't beat that!"

(See where I am going here Dave?)

pssst... Grassland Beef sponsors this site and Jesse. I wouldn't suggest knocking their product here, but additionally, their product is apples and oranges compared to domestically produced beef.

Organic + Grass Fed = No growth horomone, no antibiotics, no soybean, dried grain, or cannabalistic (bone meal) feed is given to the cattle.

Because the cows weigh much less at time of slaughter, and are not slaughtered in such massive numbers, the cost is much greater because yield is much lower. It is a quality vs. quantity issue.

The meat is MUCH healthier, and tastes much better. I can only afford it every once in awhile, but when I do eat it, it does taste much better. I still nosh on their pemmican on a regular basis and scramble eggs with it - very good stuff.

Isn't Leib's mom an organic nutritionalist? Do you still train with him? Ask her what the prices are on Organic Grassfed meat at your local hippymart... I will bet that it is considerably more than the $5.00 a pound that it's going for right now (I have seen it up to $7 per pound at my local hippymart).
I wasn't aware of all the benefits of grass fed beef. I still train with Lieb occasionally, i'll get with him and check out the prices in the area here. I'm willing to try anything once

[Jesse Marunde]

hey Dave! I apreciate your post. YES the cost is wild. trust me, I am fully aware of how expensive good food is. I look at it this way, your body is a temple, a perfectly tuned machine of unriveled complexity. You can run regular gas in a regular car, but if you want max performance out of a super charged machine, you have to feed it the best fuel.

For me, the proof is in the performance. I used to eat little to no beef because I couldn't handle the amount I needed to eat to gain. When I switched to grassfed beef I had none of the previous problems and the gains started coming again. nice slow, but consistant. Just the way I like it.

if you haven't read these articles, I try to explain why grassfed if superior to grain fed.


Grass: Nature amazing medicine (http://www.marunde-muscle.com/articles/grasshealth.htm)
WHAT'S THE DEAL WITH GRASS FED BEEF? by Jesse Marunde (http://www.marunde-muscle.com/articles/grassfed.html)
COWS SHOULD EAT GRASS! by Jesse Marunde (http://www.marunde-muscle.com/articles/grain_fed_cattle.html)
Also, I firmly beleive that eating natural foods will cause you to live longer. When you look at it that way, eating clean food that costs more may save you some hfty medical bills later on. Call it a health investment if you want...

yours in strength,
Jesse

[davebeers]

hey Dave! I apreciate your post. YES the cost is wild. trust me, I am fully aware of how expensive good food is. I look at it this way, your body is a temple, a perfectly tuned machine of unriveled complexity. You can run regular gas in a regular car, but if you want max performance out of a super charged machine, you have to feed it the best fuel.

For me, the proof is in the performance. I used to eat little to no beef because I couldn't handle the amount I needed to eat to gain. When I switched to grassfed beef I had none of the previous problems and the gains started coming again. nice slow, but consistant. Just the way I like it.

if you haven't read these articles, I try to explain why grassfed if superior to grain fed.


Grass: Nature amazing medicine (http://www.marunde-muscle.com/articles/grasshealth.htm)
WHAT'S THE DEAL WITH GRASS FED BEEF? by Jesse Marunde (http://www.marunde-muscle.com/articles/grassfed.html)
COWS SHOULD EAT GRASS! by Jesse Marunde (http://www.marunde-muscle.com/articles/grain_fed_cattle.html)
Also, I firmly beleive that eating natural foods will cause you to live longer. When you look at it that way, eating clean food that costs more may save you some hfty medical bills later on. Call it a health investment if you want...

yours in strength,
Jesse
well, i went adead and order a small sample order of 25lbs of burger patties. I'll go ahead and give it a try and see if it makes a difference. I need to get up to 270lbs by december for the Florida proam. I gotta go give josh some competition :N:

[Joshua Davis]

Have fun man. I gotta see you at 270lbs. You are a good strongman and very determined... maybe even a bit cocky, but that's a good thing when trash-talking online :M: I can't wait to see how you do as a heavy, but be warned - this is going to be the heaviest NAS show that we have ever seen in the state of Florida (that I know of). That "so-called 925lb" tire alone will drop alot of guys. The 800lb yoke/350lb Husefel medley, the 8 stone run, it's gonna be hell. I can't wait.

If I had known before I committed myself to the december show, that it was going to be a pro-am, there is a good chance I wouldn't have done it. However, I made a promise that I would do one show before I really committed myself to become the best our state has... and the anticipation of such a show has me training harder than I have ever in my entire life. Maybe I just need to keep competing against the likes of Matt Seymour, Brad Dunn, Bud Jefferies, Tom, Cervenka, Allison, etc... and I may just get where I need to be in a year or two. Or maybe I get lucky, they all get pro cards...

My weight is way down, but in a good way. I just started training again after taking about a year off.

[davebeers]

Have fun man. I gotta see you at 270lbs. You are a good strongman and very determined... maybe even a bit cocky, but that's a good thing when trash-talking online :M: I can't wait to see how you do as a heavy, but be warned - this is going to be the heaviest NAS show that we have ever seen in the state of Florida (that I know of). That "so-called 925lb" tire alone will drop alot of guys. The 800lb yoke/350lb Husefel medley, the 8 stone run, it's gonna be hell. I can't wait.

If I had known before I committed myself to the december show, that it was going to be a pro-am, there is a good chance I wouldn't have done it. However, I made a promise that I would do one show before I really committed myself to become the best our state has... and the anticipation of such a show has me training harder than I have ever in my entire life. Maybe I just need to keep competing against the likes of Matt Seymour, Brad Dunn, Bud Jefferies, Tom, Cervenka, Allison, etc... and I may just get where I need to be in a year or two. Or maybe I get lucky, they all get pro cards...

My weight is way down, but in a good way. I just started training again after taking about a year off.
i probably won't be at 270, but i'll sure as hell try. Those guys you mentioned are absolute monsters. Matt Seymour is a very strong guy, he flipped that 925 well. Brad Dunn is a freak of nature. He's gotta be the most muscular and explosive strongman i've seen in person. You and i both remember when Allison showed up last year and cleaned up shop. He was downright amazing. If all those guys show up at the pro-am its gonna be a great fight. Lets not forget bud jeffries who i'd go out on a limb and call the modern day Paul Anderson. I'll let you know right now i'd be honered to lose to any one of those guys. Good luck on your training Josh. I bet you're looking forward to that yoke walk, you were always really good at that. That tire flip medley is gonna be nuts, my goal is to make it past the tire. i'll try to make it up there to Tom's one weekend to practice. Nov 5 i'll be at nationals warming up for the pro-am :FF: I love strongman, it truly is so much fun to compete

[Jesse Marunde]

Bud is so Paul Anderson that it might be considered cheating to include a squat in the contest! haha

Jesse

[Joshua Davis]

I am looking forward to the Yoke and the Viking Press. I know I have 380 in me... As far as the tire/sled medley, I think that alot of guys will get floored as soon as they are done with that tire. As we keep saying, that tire will decide who wins and loses that event. If you even touch the sled, you will be doing better than about 1/2 the guys that are going to do the event.

[SqeezeMasterFlash]

Once taste and you'll understand why it's different.

Oh and Josh. Thou shalt not disparage the Hamms.

[lhprop1]

Oh and Josh. Thou shalt not disparage the Hamms.

From the land of sky blue waters (waters) . . .

[Lance Peterson]

I don't think companies do it with beef, but the cheap chicken you get from the grocery store (AKA the stuff in bags) is pumped full of water. Same thing happens with cheap pork meat. I belive the grassfed beef has much less fat too so you are getting less waste in each oz of meat.

[Joshua Davis]

Once taste and you'll understand why it's different.

Oh and Josh. Thou shalt not disparage the Hamms.

Piss-warm Hamm's in a Can, Baby!
http://www.beercanman.com/newimages/hamms_flat_pic2.JPG

[SqeezeMasterFlash]

Hamms doesn't get warm. The can is magic.

[davebeers]

Just got in my 25lbs of beef. Went ahead and ate 1lb raw and cooked another 1lb on the grill. Just gave it a little dab of crystal and the taste was pretty good. That's my 2lbs for today and i'm gonna cook more up with some potatoes for tomorrow.
One question. Is it bad to cook the beef till its well done?

It was delivered at 11am and i didn't get home till 4pm. I was worried it'd be warm but it was frozen solid......very impressive.

[Jesse Marunde]

I don't see why it would be bad to cool it well done, but to me that ruins the flavor. I've found that grassfed beef stays much pinker in the middle and requires a shorter cooking time.

Jesse

[Eric Johnson]

I always cook my grassfed GROUND beef all the way through. Don't care how clean the say it is I am still cooking ground beef until done!!!!


Dave, did you say you ate a pound raw, as in uncooked?:disgust:

[Paul Neuhaus]

I don't see why it would be bad to cool it well done, but to me that ruins the flavor.
Jesse
Same here. I like my steaks cooked "Pittsburgh style".

[Jesse Marunde]

knock the horns off and wipe it's rear, and toss it on my plate. put it this way, a good vet should be able to make it walk again.

:M:

[Eric Johnson]

knock the horns off and wipe it's rear, and toss it on my plate. put it this way, a good vet should be able to make it walk again.

:M:

I agree on steak as my wife says, it better be bleeding, just not on ground Beef.

[davebeers]

I always cook my grassfed GROUND beef all the way through. Don't care how clean the say it is I am still cooking ground beef until done!!!!


Dave, did you say you ate a pound raw, as in uncooked?:disgust:
Yeah, i went ahead and ate a pound raw. It wasn't too bad......i was really hungry

[Jesse Marunde]

I've eaten it raw several times

[Chris Grantano]

I've been adding about a 1/4 cup of grated parmesan and some red pepper flakes (and kosher salt) to each pound of the 75%. Mix it good with your hands, then form your patty about 3/4 inch thick. Throw it in a HOT non-stick and leave it alone for a few minutes. Flip it once, and you'll see what rocks about this recipe...a crispy cheese crust! Let the crust develop on side two, then yank it, wait a minute or two, then dig in. Like Jesse, I prefer it a bit pink in the center (I have noticed that this does stay this way quite a bit longer than ordinary beef- perhaps because it is so moist).
I just got my first batch about 3 weeks ago, and I'm hooked. I also quickly saute spinach or broccoli in the fat that's left in the pan- would be a shame to waste all those 3's and that CLA. Great...now I'm hungry!

Chris

[Jesse Marunde]

right on bro! lovin it...


JEsse

[Paul Neuhaus]

Jesse,
I tried your steak recipe with the coffee grounds. I used a dark roasted coffee, and it is frickin' awesome!!!

[Jesse Marunde]

you're telling me dude! I love it!


Jesse

[lhprop1]

Jesse,
I tried your steak recipe with the coffee grounds. I used a dark roasted coffee, and it is frickin' awesome!!!

Where is this recipe?

[Steve Kirit]

concentrated caffiene and red meat, who could ask for more?

[SBaier]

add a little whiskey to the recipe and you got it all!

[Eric Johnson]

add a little whiskey to the recipe and you got it all!

Marinated steaks in Whiskey is actually really good, gives the steak that extra little kick :D .

[SBaier]

Couldn't agree more... I marinate in Jack, and then do a black pepper rub! It is good!! I may need to try the coffee - sounds interesting.

[Paul Neuhaus]

My wife thought I was crazy for putting coffee on my steak. I just use salt, pepper, orageno, and coffee grounds. Rub it in on both sides, spray some butter spray on both sides, let it sit for about 15 minutes (steaks cook better when they're at room temp)
Then, grill to your liking. Pittsburgh Style is my liking. Dark roasted coffee adds a nice bold flavor. I'm tellin' you guys...this is the s**t!!