I posted awhile back about having a grass fed heifer given to me. Well, I got her back from the locker yesterday and grilled tbones tonight.
The steaks are very lean, and even though I cooked the heck out of them, they stayed rare. A well-marbled steak cooks fairly well pretty quickly but I pulled these off as they should've been done a long time ago. Fortunately, I kept only the tbones, ribeyes, minute steaks, and about 300# of burger. Live and learn!

Stay away from Fat.Plugs your arteries.Cause of heart problems.

Not much taste to lean meat IMO

Were they tender? And you don't like rare meat?
I have had grass fed before and thought it was a waste
Of a animal. Lol

X2

Watching my grandmother eat the fat off of the kids plates after steak dinner when I was a kid might make you grossed out but by god that woman lived to be 92

Was it a young heifer?
How did you cook it?

The small piece of meat on one side of the bone was tender. On the other side of the bone, not tender. I don't mink pink meat, it just seemed odd it didn't cook as fast as a marbled slab of beef does.

Fat is flavor. How's the poutine up north?

As far as the fat clogging arteries I think and feel most of it is genetics what got your parents is going to get you.

Yes marbled beef will cook faster, especially on a grill. Put a tenderloin on that is an inch thick along with
A ribeye and I guarantee you the ribeye will be done first. I think It's because it's more porous and hear transfers
Through it faster.

The small piece is the tenderloin the other is a NY Strip. Ny Strips aren't known for their tenderness due to a lack of marbling compared to a ribeye. The difference between a tbone and porterhouse is the size of the the tenderloin and the cost. I call both tbones

Wild meat is much healthier for you because it is lean.
Tastes better too if you know how to cook it.
I much prefer it to farmed meat.

Roasted ribeye fat, and roasted turkey skins are delicacies fit only for the gods......and me just to make sure they're not poisoned

...mesquite wood fire seared steer fat....it’s what’s for dinner

I know what you are talking about. Being grass fed it likely lacks the marbling associated with corn fed beef. It is lean and will need to be cooked differently. Just like wild game - most people over cook lean meat and dry it out and toughen it up. Venison for example should only be cooked for a little while and eaten rare. Cook it longer, like grass fed beef, and it will dry out and feel like you are chewing on an old boot.

You can solve some of the lack of marbling by marinating the meat for hours/days and letting some of the protein structure break down - but again, do not overcook it.

Probably done in a slow cooker, would help, I'm not much of a cook. But have never had tough meat out of a slow cooker. old243

This is thecTruth

The fat off a charcoaled rib eye is my favorite.Best part of the steak !!!And when Im done with the bone,the dog don't even want it.

People have enjoyed fat to survive for eons. No health troubles from it, either.

It is the combo of sugar and lifestyle culture that creates what's called sticky blood buildup . The combination of sugars and fat is what does it, along with lifestyle .

I appreciated a good medical health individual explaining this to me years ago, and learning of this further has added to that knowledge.

It isn't uncommon to find people now , all over the planet, who's culture and lifestyle are the same way , active, eat natural pure fat as part of an energy fuel addition , no sugar foods, or not too much , and live long healthy lives.

I choose a good marbled steak , or any beef, any time . Have enjoyed pure fat in meat , or added to meals, all my life .

I only make sure fat is consumed in a healthy form, no trans fats .

"The secret to life- butter "