Grass-Fed Beef & Fine Wine Share Many Traits:
Aging – Grass-fed beef & fine wine both require proper aging.
Breathing – Both require proper rest and exposure to air before enjoying.
Taste – Both are known for their special flavor and taste.
Aftertaste – Both leave a pleasant aftertaste.
Aging – Tests have shown that grass-fed beef has a better taste and is tenderer when aged for approximately two weeks vs. when prepared as fresh meat. Likewise, we know how important aging is to wine to bring out the flavor.
Breathing & Taste – This may be the most overlooked ingredient for a truly tender and tasty steak – and even a roast. After a steak or roast has reached room temperature, it needs to be hand rubbed with either sea salt or Himalayan salt and then left to rest for at least one hour before cooking. When salt is rubbed into steaks or roasts and left to rest, the natural flavor of the meat will come forward – as long as steaks are not overcooked and roasts are cooked slowly at a low temperature. The same is true with wine. A good bottle of wine needs to be opened and left to breathe to allow flavors to come forward.
Aftertaste – Both a good wine and a good, grass-fed steak or roast, will leave that special aftertaste which makes us start thinking about our next meal with a good grass-fed steak or roast – and a good glass of wine!
What about grain-fed meats?
Grain-fed meats will all taste nearly the same because most are fed-out in feed lots with GMO corn. Grain-fed meat is usually blander than properly finished grass-fed meat.
Just think – since the grain-fed phenomenon began in the 1950s, a whole new industry has emerged. This is the Steak Sauce Industry. Steak sauce has come to the rescue of this bland, grain-fed meat!
We can, however, enjoy what nature intended meat to taste like, and eliminate artificial flavorings, when we eat grass-fed meat! (And have a glass of fine wine – if you so choose.)