Re:Grass fed or Wagyu – anyone dryage these?

[Anonymous]

Grass fed beef is just a marketing gimmick. Fat is what makes a good steak, and they don;t spend all the $ grain feeding beef at feed lots just to increase weight, they do it for quality flavor.

Grass fed beef is the cheaper alternative. Feed lots charge a pretty good $ to prepare cattle for market.

As to Wagyu, there is only one ranch in the US that produces purebred Wagyu beef. It really isn’t as good as the Wagyu/Hereford or Wagyu/Angus cross beef for grilling. It is probably better for eating raw like sashimi though.

I have cooked both and eaten both raw.

Dry aging should improve the flavor and texture of any beef though. the only thing that I would wonder about is through the loss of moisture (a good thing for flavor), one would change the ratio of fat to lean (because you would lose lean weight, but not fat weight), and this might end to being to greasy in some cases.

Which producer’s beef did you settle on and what kind of price did they quote you?