@@harminderjitgill571 I don't know that expression, "pull the moon out from under." Anyway, we can all agree Eddie is very stupid, annoying, kinda sad, and probably gay.
Best steak I ever had was in Germany and it turned out to be grass fed from Argentina. The waiter said they wouldn't dream of using German or US beef. The flavor was mind boggling. It made me realize that most steaks served in America are lousy. Then, I read that Argentine beef is illegal to import to America. No surprise there. Meanwhile, that amazing Argentine steak haunts my dreams.
I have had that, too. I did think it was weird to have to agree to pay no matter how it turned out - which seemed a bit fishy - but the steak was wonderful. It turns out that cows, an herbivore that is called an ungulate, don't normally eat grain, and so their stomachs have some difficulty digesting grain. This is the "cow fart" excuse which opponents of dealing with Global Warming come up with occasionally, when carbon restrictions are mentioned. So the cows, under stress but full of nutrients, grow marbling in the meat(a survival mechanism) and taste a lot different. This marbling is basically fat cells, which fix some trace elements, some that are undesirable. This is why the process is unliked in many places. The experience of eating in restaurants outside the US is a thing that more Americans should experience. Tony Bourdain's show had the right idea; you are letting yourself down, if not hurting yourself, by not going outside of the US and traveling - and eating all that great food!
I'm wondering what the difference is. Maybe the type of grass they are eating? There are many different types of grass around the world. Have you had a USDA Prime beef in a high end steak house? Or how about a cow raised by the owner? I have had friends that owned their own cows and they told me that the meat from the cows they raised a LOT better than the crap you get in a typical grocery store. Not all US Beef is bad, it's just probably more with the larger beef suppliers is where the problems are.
Yeah Argentina has the best cow meat in the world, if you come to Buenos Aires you can probably get something much better than what you ate that day in Germany for less than 15U$D. The quality of the grains and grass that feeds our cows is just insane, it's just natural because the soil all around the center and a bit to the north of the country are extremely fertile and because of humidity and weather we dont need to put that much pestiside and shit over the fields, so that's about as close to raw natural taste as it'll ever get.
I worked on a Quarter Horse ranch growing up and my family would buy a steer every year at auction and we'd raise it ourselves primarily on grass and the 1st time I had a steak after butchering it I almost got sick. The meat was SO rich and different from what I had been raised on from the grocery store it was like an entirely different animal. (Probably didn't help that the steak was bigger than my head...lol...and cooked on an open flame over a campfire!) Chickens my ex-in-laws used to raise were the same. Completely free-range and fed very, very well. They were absolutely delicious. They'd raise 100 every year and we'd buy at least 25 for ourselves. Miss the chickens more than the ex or her family!
Cleaver and very funny! Or tofu...processed soy beans pretending to be meat. Ask any nutritionist, any processed soy is BAD for you, like all processed foods. Nature made it...eat it, Man makes it...don't eat it.
omega 3 is in grass which the cows eat and omega 3 is higher in the fat of grass fed beef. grains have more omega 6 essential fatty acids, which when overconsumed are more inflammatory
I had friends who went to Argentina for summer school. They borrowed a ton of money to go, not realizing how cheap it was to eat and do other things compared to here. They all said they had the best steaks they had ever eaten, along with quality wines, and it never cost them more than $8 at dinner.
Only if it's grass fed and the grass was 100% organic and the water it drank is non fluoride And the grass was Not fed w/ synthetic sunlight, THEN it's considered clean... 🤣🤣🤣🤣
Grain finished beef is better .. hands down . I grew up on a beef farm .. even the deer in the state I live in (Minnesota) has better tasting venison in the farm part of the state in which they eat lots of corn and soy. The grass fed craze is an example conspicuous consumption and mass placebo effect. They may be healthier to consume but they don't taste better .
The guy in tan is right, growing up on a farm with a few cattle they would typically be butchered 12-18 months old. They would be on pasture grass most of their life but then 4-6 month before butchering we would separate them and grain feed them to add marbling and fat.
My grandpa raised a small herd of cattle for years here in Southern Minnesota, probably consisting of 10-15 or so at a time. My grandpa went out every morning and I think every night and fed them a set amount of 5 gal buckets full of corn. Other than that, the cattle ate grass, hay, and thistles throughout the rest of the day. The meat was very good. I think a mixture of "natural" grazing and corn is the way to go. It seemed pretty efficient and the quality of meat was better than the supermarket.
We grew up eating venison so for me, I really like the grass fed. More meaty. A heavily marbled steak is good but I don't mind a little more firm of a texture for a more robust flavor. I do think you could give them some oats or some other grain that doesn't screw up their stomachs and kind of get the best of both worlds. little more fat and richness while still maintaining the flavorful meatiness. Ground grass fed at like 85%-90% makes one hell of a medium / medium rare burger.
I grow grass fed, pasture raised organically finished with grain and corn. I love the flavor, it’s not too grassy and tough with more marbling and in general better flavor. I think you can have a hybrid that is appealing to most people. I love how you discuss the how difficult it is to get high quality beef.
@@ryannechvatal9888 I'm not sure how many old folks lived to be in their 90s off that then. Cause they all raised beef on grass then as said above switched to grain before processing. Something will kill you eventually whether it's fat, coffee, Pepsi, air, covid, global warming....etc... I'd rather eat good and enjoy life 😂
Joe, you all left out one crucial point comparing grass fed to grain fed: nutritional profile. Grass fed has almost as much Omega 3 as Wild Salmon much more than corn fed.
I cook shank cuts an turn the marrow into a sauce with garlic and butter, drissled back over the steak. Cheap cut 2 to 4 dollars a pound. Cooked right its better than
Absolutely correct! Grass-fed/finished beef is so much more healthier. Higher in Omega 3's and minerals, which is terribly lacking in the American diet. You need to age it to achieve tenderness and flavor. It doesn't need to be 45 days. 20-30 days is satisfactory
It’s not that much healthier. Most beef is raised on pastures and fed grass or hay until it’s time to fatten them up and get that marbling at the end, which they are put on grains.
I want in on a highland grassfed with a buddy. I found it earthy or gamey or irony in the beginning. My bud suggested to start with the burger in meals, like sauces and or stir fry etc. It took my girlfriend and I a good 5 months (with more hosted bbq's than normal) to get through that bunch of meat. About 3 weeks in, I didn't taste the iron. I tasted flavor! Mad flavor! This became even more apparent when we ran out and had to go back to grocery store beef. The more frequent hosting bbq's were because we wanted our friends to try this awesome meat. It is to this day, the best meat (oohh the t-bone) I have ever had. It was really cool too because we might have ended up paying a lot for our burger, but boy did we save on the fine cuts.
I definitely like the taste of corn finished beef better. "Corn fed" is a kind of dumb term because the majority of their diet is not corn, except for a fattening period at the end. I don't like the minerally taste of "grass fed". Grass fed loses the unpleasant flavor when you slow cook/ braise it like a pot roast
Thank you Matthew for your comment. People shouldn’t be educating themselves just on JRE. I enjoy the podcast but enjoy only 50% of the guests. Do these guys work in agriculture. Did they study some form of agricultural field in college?
Depends on the day and what you want. You might have a wine and side dishes that compliment grass fed, making it more enjoyable. Musnroom and terrior flavors have subtle complexities that potato and grilled veg side dishes don't usually achieve
Lol, you should try Worcestershire steak it's very good, just get a 5 lb thing of ground beef and a bottle of Worcestershire sauce and make steak size patties and shape them really good and have the temperature on the stove set at medium with a cover and pour a good amount of Worcestershire sauce on them and let it cook till medium done and keep splashing Worcestershire sauce on them and flipping the steaks over back and forth every few minutes and you'll basically end up using the whole bottle of Worcestershire sauce and the steak is done and it's very tender with a good flavor and is good with grilled onions and scallop potatoes on the side
Alberta beef is considered among the best in world and is my personal favorite. Alberta beef is grass fed for the majority and finished on Alberta barley with a little wheat. It gives it the good iron meaty flavour, keeps it incredibly tender, good marbling, natural. Everything you want in a steak.
The most distinctive difference is the vitamin content in grass fed vs grain fed. Much more vitamin ADEK (fat soluble vitamins) and omega 3 in grass fed🤦♂️. Wish they discussed this a little.
The biggest concern with corn fed is that most of the corn is GMO. Grass (turf) is generally not GMO. Also be mindful of pesticides used in modern farming.
We used to feed out our steers for 30 days. It was a good balance. Really good flavor and added about 100 pounds. Most feed lots do 3 to 4 months. Grain fed isn't what most people think. You can free range cattle and give them a pound of grain at dusk every day. or you could feed 5 pounds of grain a day for 30 days. People seem to think its one or the other without any variation in between.
My cousin has a ranch in southern Or literally free range, he won't eat steak from his own ranch, he just dosent care for the flavor. Its all grass-fed. I told him this year lets bring one into a fenced field, so we can grain feed it for a couple of months.
Maybe he has the wrong grass. The grass type effects the flavor. I heard that fescue makes the meat taste horrible. The Bearded Butchers mentioned that in a video comparing grass finished to corn finished.
Couldn't agree more. People in the comments are talking about how supposedly grass-fed beef is better because of Omega threes or some bullshit. Shows they don't know how these animals are raised. All cattle start as grass fed it's only the end of their cycle that they switch to grain. I will never understand how these people try to claim so much with their food without actually knowing where it comes from or how hard it is to raise.
@@ecgodsmack86 Yeah and it's really only the last couple weeks of their life or so. I was born and raised in the Midwest (Iowa) and I can tell you that some of the only things we miss after moving away are the quality of the grain-fed steaks and those damned Iowa tenderloins/sweet corn. Outside of specifically raised beef like Kobe where they are watching each cow I would put up Midwestern beef against any other meat in the world. Also it doesn't hurt them as much as people like to proclaim it does and moreover they actually really enjoy eating it. It's like a treat before the end almost.
Yeah chefs have no idea what they're talking about right? Only people that grow beef how IBP tells them to know better. Btw my local beef guy can get his grassfed to marble just as your 4h cornfed but the fat tastes way better and the meat is much beefier.
We raised our beef on grass for Sumer and a mix of silage,chopped corn, and chopped hay, we mixed in large mixer trucks,with oats and protein mixed in for winter feed, then back to grass pasture for Sumer, then to sale barn in fall
The way my local butcher does it is grass fed but finished with either corn or grain they’re very well taken care of and the meat is always a vibrant dark red with beautiful marbling and a flavour that’ll make your knees give out 😋
I deliver livestock feed and some "grass fed" beef is grain fed most of it's life and just briefly finished on grass. The grass fed distinction is soooo shady. You could be eating feedlot beef while singing the praise of "grass fed" beef and paying a premium. If it's something you're really concerned with I'd say do your research and try to visit farms. A lot of the fancy marketing terms that people buy into don't mean much. There is something to be said for quality beef but it's not 100% based on it's diet.
@@vadianx - I know that's the common info on the internet and I'm sure a lot of places do that. My limited experience would be always pasture raised so there is always the option of forage but still grain fed and they'll grow big and fat. Then cut out the grain and increase forage for a short time. I'm sure it leans them out a little but I think it's meant to add some sort of legitimacy to I guess? I dunno. I'm not the authority and they don't usually want to talk about it but I'm still delivering grain to grass fed beef farms. The marketing just seems incredibly dishonest to me.
Matt Kandel Great info, thanks for sharing the word. Luckily I live in ND where my uncle farms angus and Hereford and Aunt’s boyfriend has an elk farm. Delicious home grown protein that definitely tastes way different than the store bought or said “grass fed” crap.
yeah its the fancy marketing terms that trick a lot of us, like for eggs to be called " cage free" they only got to have a door open to the outside for only 5 minutes a day.....that's like saying if you get yard time in prison you are cage free lol
i've had both and would definitely take grass fed any day. the best i've ever had was beef that had come from animals that had never known anything but free, hilly ranges and wild grass
That's my argument too. I don't understand how someone could eat the beef of a cow that hasn't seen the outside and only been fed grain that they aren't meant to eat.
@steak.66 Yes they are meant to eat it. Cattle love grains. Btw cattle that exist today was never wild. There is no wild cattle, Buffalo yes. These are domesticated breeds.
to me it depends on the cut. i prefer a grass fed prime rib, skirt meat, loin. then i prefer a grain finished porterhouse, sirloins, brisket, etc. also depends what i a prepairing the meat for...grille, stew, oven etc
All I know is that grass fed butter is better. I live in Ireland, I didn't even know that butter could be that white-yellow colour you can get in america
It's how it's finished before slaughter. It's all grass and hay fed, but when it comes to finishing the cow, grain fed gives you better flavor and marbling than if it's grass finished. Grass finished is cheaper to do, and grass finished is also more budget minded with less marbling in the meat.
Prime Beef is Prime Beef. Maybe slightly different flavors. They left out a few steps. (I grew up on a farm, 600 head - grass fed Spring, Summer and Fall, silage fed in winter - no real way around it but still "free range"). Many cattle are raised on farms like ours was but then sold at market. Sometimes to the slaughterhouses but sometimes to people that fattened them up and sold them for more profit in more confined areas, corn and other grains). Their meat sells higher, and is probably better tasting (higher fat content - sounds bad but look at Wagyu and it is highest of all). It wasn't something you can control as a small farmer. Free range is the only realistic path for the little guy. In the US we have three grades, Prime is the best, but most expensive.
Quality breed, farmed by quality farmer, fed on quality grass will taste like beef should. Any deficiency in the above, grain fed will somewhat make up that deficiency.
like a month penned high pprotein, good hay to fatten em up and get that marbling right and that gamey taste out. i had a goat get into an onion path and fuuuck the meat was weird af
The grass only definitely makes them gamey. We always fed small portions of variety fruits/veggie treats and hay throughout the entire time. Grown for our family and extended family. Best tasting in my opinion.
I lived in Australia for over a decade most of their beef was grass-fed it taste like shit corn fed beef is way better it's not just a tenderness the marbling of fat is way better these chefs just feel that grass-fed is better and nothing more. The best beef in the world is generally in Japan and is beautifully marbled not grass-fed
Jay Zandegiacomo I have even seen documentaries where they give the cows beer in Japan to keep them relaxed and having a high appetite to eat more and fatten up.. I have also saw they play classical music some days to relax the cows.. it’s crazy the extent they go to make this beef..who knows if it actually works but it’s for sure interesting
Grass fed tastes better and packs more of a nutritional punch. 100% grass fed can be kind if squishy so get grass fed and grain finished. The grain adds firmness to the meat.
@@gregrohs6688 oh you're not saying 100% has a grain fed component to it at all. You're just saying get grass Fred grain finished, as opposed to 100% grass fed. My mistake. So where do you find the grass Fred/finished? At Whole Foods, I've seen only either, or
@@moviedude22 wholefoods has it. In fact most grass fed beef at wholefoods isnt 100% grassfed because of the firmness factor. I ran a wholefoods meat dept a number of years ago and would complain about the firmness of the meat. Unless it specifically says 100% grass fed its grain finished.
I raise cattle on prime grass/pasture, stopped adding corn 10 years back, It's off the charts flavor, I even have one stake a day no ketchup, so good, carnivore diet changed my life, feel great, so clean, the cattle are calmer on grass, you can pet all the bulls/ cows /Hereford amazing animal.
what i have found since i eat alot of mince so ground chuck ground round ground sirloin grass fed organic beef digest faster and is not as heavy on my stomach
Cooking grass fed for a lower temp and longer time can do a lot to soften it up. Won't be exactly the same, but with a lower fat content it's different to cook.
The answer is both . All cows are “ grass” fed . Some are then fed a supplemented grain diet a short time before slaughter to increase fat content . Crazy wagyu or cobie are very young and have restricted movement and increased grain diets . A cow is designed to digest grass , not grain . If you fed a cow only corn it would die a painful death in a very short time .
Tenderness is also how its cooked and how it's cut after cooked. I can take a choice ribeye and make it more tender than anything you're going to get in a steakhouse.
Personally I prefer the taste of grass fed beef it does have a stronger flavour to it which I actually love and I don’t mind it being a little less tender frankly the grass fed beef I’ve had from Argentina is exceptional and always tender now I try my best to get grass fed beef locally here in Ontario it’s not easy to find we do have some but it’s few and far between I wish there were more grass fed beef options here in Ontario I would buy it all the time
well, most of your beef that is sold in restaurants, is pasture raised and grain finished. Thats the business model of the feed lots and ranchers heard. Then the packer just mixes it all together. the packers are also the reason why we have such a difficult time distributing local beef.
always feel lighter the next morning when I wake up after a grassfed ribeye for dinner. Conventional beef seems to make me retain water and weigh more the next day.
i grew up in Indiana were the beef was primarly corn fed. I then moved to California where beef is primarily grass fed. It took a while to adjust and I miss the corn fed beef. It had a much better flavor texture and tenderness that grass fed doesnt have. My family has a farm in Indiana and they have told me the diet physivally changes them and chemically changes them.
Grass fed beef has a different balance of Omega oils, i.e., more Omega 3. Conventional beef has a chemical make-up that is not natural, and therefore not has healthy for you. I believe that's why many doctors say to limit beef consumption. No one that I know of has done a study of heart health based on grass fed beef.
Not a lot. Grain-fed cows literally can't survive on their diet. This is why "non-organic" meat came into existence. They simply can't survive on majority grains, and need antibiotics if not even more. They otherwise die/suffer due to things like acidosis. And grass-fed does have significantly better nutrition, e.g. better omega 3:6 ratio and better fat soluble vitamin content. These might sound like little quirks but they really matter, especially in the long run. All of this on top of the fact that it just makes sense for the animal effectively living a wild life on a pasture with little human interference to be healthier than the domesticated one that is looked after as expediently as possible.
@Thanoseph 1 - a lot 2 - a lot 3 - a lot I am all for sourcing locally if possible and ethical farming; Grass fed is healthier and, in some preparations, better tasting. But if I want short ribs or a ribeye, I want the fat you get in grain fed cows. Kobe beef, which is considered the pinnacle of beef is raised on feed, not grass. The old adage is true: Fat = flavor.
I never got the hype about dry aged beef, it's stupid expensive and in my opinion doesn't make that big of a difference in flavor/TENDERNESS in comparison to how much more expensive it is.
True.I love markdown steaks as long as their not discolored or smelly.50% off and better imo than super fresh bloody steaks that have too much iron taste.
I'm 100% a fan of corn fed beef and can't stand grass fed, but that's because I grew up on corn feed beef from my grandfather's farm. Frankly marbling has always been considered better because it DOES taste better. Just consider japanese kobe beef.
@@TheEnFamous 6'1 and Egyptian/Irish. Not too tall, not short. Not too pale, but swarthy enough for light bronze skin and fair features. Cheers from Tennessee!
Corn fed will always have the same result in quality. Grass finnished beef can be tough as leather or have perfect marbling and tenderness. Grass finishing is an art and requires the right pasture mix, the right grazing method (there are lots) the right size of cow (industry has bred cows for corn finishing so they are now too big to finish on grass alone), and the right amount of time to allow an animal to finish on grass. Bottom line is: grass finnished can be as tender and juicy with better flavor than corn finished. And grass finnished will be far far heathier for the human eating the meat and as much environment destroying 🌽
That just sounded like your defending high effort/low reward by saying because the work is harder, it’s higher quality. And do you REALLY think we care about being healthy if we want the fattier, higher marbling meat.
What about beef-fed grass?
Or dez-fed nuts.
@@Kube_Dog got eem
Beef fed beef is good
@matt stockton Yes they are herbivores
Can a vegan eat it?
I only eat DMT-fed beef. Highly recommend
You also probably eat babies
@@brian96_ ???
@@brian96_ Babies? What? Are you Eddie Bravo?
@@Kube_Dog Look into it.
Dymethylene. Testosterone rage.
I prefer grass-smoked Joe over grain-fed Joe.
But y tho
Too many hormones and preservatives.
You sir.... are an artisté!!!
You should try smoking grains
When you feed Joe grass, he creates 11 hydroxy metabolites which are 5X more psychoactive than THC
dude in the khaki shirt was just getting straight ignored the whole convo 😭
some people just have that vibe about them don't they?
Fat dude kept interrupting him, I would of told him stfu by the third time
@@dwolfe2907 i feel attacked...
@@ChrigiKro Why do you feel attacked?
@@dwolfe2907 I meant it in a joking way. Like sometimes it feels like I am the one that is left out.
Joe's looking more like Charlie Brown every day.
@Kube Dog not every day, just today. and yes it's the shirt
Eddie Bravo looks like Lucy.
@@harminderjitgill571 Well, he does pull his ball out a lot...
@@Kube_Dog Eddie pulls the moon out from under Joe and Neil Degrasse Tyson. 😂 Jiu Jitsu Master.
@@harminderjitgill571 I don't know that expression, "pull the moon out from under." Anyway, we can all agree Eddie is very stupid, annoying, kinda sad, and probably gay.
Ironically the guy that kept getting cut off had the most interesting talking points..
Idk who that is but I like comment as chad
The guy in khakhi is you when you make the mistake of going out with a new couple
What being completely ignored looks like.
Best steak I ever had was in Germany and it turned out to be grass fed from Argentina. The waiter said they wouldn't dream of using German or US beef. The flavor was mind boggling. It made me realize that most steaks served in America are lousy. Then, I read that Argentine beef is illegal to import to America. No surprise there. Meanwhile, that amazing Argentine steak haunts my dreams.
I have had that, too. I did think it was weird to have to agree to pay no matter how it turned out - which seemed a bit fishy - but the steak was wonderful. It turns out that cows, an herbivore that is called an ungulate, don't normally eat grain, and so their stomachs have some difficulty digesting grain. This is the "cow fart" excuse which opponents of dealing with Global Warming come up with occasionally, when carbon restrictions are mentioned. So the cows, under stress but full of nutrients, grow marbling in the meat(a survival mechanism) and taste a lot different. This marbling is basically fat cells, which fix some trace elements, some that are undesirable. This is why the process is unliked in many places. The experience of eating in restaurants outside the US is a thing that more Americans should experience. Tony Bourdain's show had the right idea; you are letting yourself down, if not hurting yourself, by not going outside of the US and traveling - and eating all that great food!
I'm wondering what the difference is. Maybe the type of grass they are eating? There are many different types of grass around the world.
Have you had a USDA Prime beef in a high end steak house? Or how about a cow raised by the owner? I have had friends that owned their own cows and they told me that the meat from the cows they raised a LOT better than the crap you get in a typical grocery store. Not all US Beef is bad, it's just probably more with the larger beef suppliers is where the problems are.
Yeah Argentina has the best cow meat in the world, if you come to Buenos Aires you can probably get something much better than what you ate that day in Germany for less than 15U$D.
The quality of the grains and grass that feeds our cows is just insane, it's just natural because the soil all around the center and a bit to the north of the country are extremely fertile and because of humidity and weather we dont need to put that much pestiside and shit over the fields, so that's about as close to raw natural taste as it'll ever get.
America only want you to eat food that gives you answer
Very little to do with the fact they are grass fed. The quality of the feed is a much bigger contributed to the taste. This should be common sense.
I worked on a Quarter Horse ranch growing up and my family would buy a steer every year at auction and we'd raise it ourselves primarily on grass and the 1st time I had a steak after butchering it I almost got sick. The meat was SO rich and different from what I had been raised on from the grocery store it was like an entirely different animal. (Probably didn't help that the steak was bigger than my head...lol...and cooked on an open flame over a campfire!) Chickens my ex-in-laws used to raise were the same. Completely free-range and fed very, very well. They were absolutely delicious. They'd raise 100 every year and we'd buy at least 25 for ourselves. Miss the chickens more than the ex or her family!
My man
Very cool 👌🏼
Free range chicken better, yes - but grass fed beef just plain sucks.
@@ChristopherOSUJust not true..Get a high grade grass fed ribeye and tell me it sucks after perfectly pan seared with butter.
I prefer artificial turf fed beef
LOOOL
Solid😂
U stupid.lol
Lmaoo
Cleaver and very funny! Or tofu...processed soy beans pretending to be meat. Ask any nutritionist, any processed soy is BAD for you, like all processed foods. Nature made it...eat it, Man makes it...don't eat it.
omega 3 is in grass which the cows eat and omega 3 is higher in the fat of grass fed beef. grains have more omega 6 essential fatty acids, which when overconsumed are more inflammatory
Seems like if somebody's shooting for the carnivore diet they would have to Incorporate grass fed beef in order to bounce out the omega 3 and omega 6
I had friends who went to Argentina for summer school. They borrowed a ton of money to go, not realizing how cheap it was to eat and do other things compared to here.
They all said they had the best steaks they had ever eaten, along with quality wines, and it never cost them more than $8 at dinner.
The other guy just seems so sad that hes getting interrupted and ignored so hard 😂😂😂
Lol the other guy acted like his word didn’t matter, but he said it way better, smh.
Joe has ADHD. Hehe. He gets impatient.
@@xo7454 He’s just not very smart and on steroids.
I like feeding my cows Super Sour Diesel Sativa for best flavor.
The steaks are high
Only if it's grass fed and the grass was 100% organic and the water it drank is non fluoride And the grass was Not fed w/ synthetic sunlight, THEN it's considered clean... 🤣🤣🤣🤣
Yeah it’s a lot but definitely getting grass fed is a good start
Grain finished beef is better .. hands down . I grew up on a beef farm .. even the deer in the state I live in (Minnesota) has better tasting venison in the farm part of the state in which they eat lots of corn and soy. The grass fed craze is an example conspicuous consumption and mass placebo effect. They may be healthier to consume but they don't taste better .
Joe “Grass Fed Elk with Jalapenos” Rogan
Uppaluri Krishnamurti xDD
The guy in tan is right, growing up on a farm with a few cattle they would typically be butchered 12-18 months old. They would be on pasture grass most of their life but then 4-6 month before butchering we would separate them and grain feed them to add marbling and fat.
My grandpa raised a small herd of cattle for years here in Southern Minnesota, probably consisting of 10-15 or so at a time. My grandpa went out every morning and I think every night and fed them a set amount of 5 gal buckets full of corn. Other than that, the cattle ate grass, hay, and thistles throughout the rest of the day. The meat was very good. I think a mixture of "natural" grazing and corn is the way to go. It seemed pretty efficient and the quality of meat was better than the supermarket.
Totally agree and I am in southern Minnesota also!
That’s the way I feed my calved now. It takes longer to finish out, but you’re not paying for all that fat.
Corn is bad for u
@@issavibez394 why?
@@issavibez394 And the cow
I just want ground beef at 1.19 a pound again, LOL
We grew up eating venison so for me, I really like the grass fed. More meaty. A heavily marbled steak is good but I don't mind a little more firm of a texture for a more robust flavor. I do think you could give them some oats or some other grain that doesn't screw up their stomachs and kind of get the best of both worlds. little more fat and richness while still maintaining the flavorful meatiness. Ground grass fed at like 85%-90% makes one hell of a medium / medium rare burger.
Lmao. The guy calling out that they all start on pasture 😅 good call man
Joe Rogan your podcast has helped me be healthier in every way !!!!
Thank You and Positive Vibes .
I grow grass fed, pasture raised organically finished with grain and corn. I love the flavor, it’s not too grassy and tough with more marbling and in general better flavor. I think you can have a hybrid that is appealing to most people. I love how you discuss the how difficult it is to get high quality beef.
I wanna buy your beef lol.
Finishing with grains produces more omega 6 fatty acids which are inflammatory.
@@ryannechvatal9888 I'm not sure how many old folks lived to be in their 90s off that then. Cause they all raised beef on grass then as said above switched to grain before processing. Something will kill you eventually whether it's fat, coffee, Pepsi, air, covid, global warming....etc... I'd rather eat good and enjoy life 😂
@@hdelano11Age is irrelevant. What is more important is the quality of life. I eat the best to be the best.
Do you supply to big cities ? May i ask how could I get it cheap ?
Joe, you all left out one crucial point comparing grass fed to grain fed: nutritional profile. Grass fed has almost as much Omega 3 as Wild Salmon much more than corn fed.
Dude grass fed does not have almost as much omega 3 as Wild salmon lmao... it has a better omega 3 - 6 profile than grain fed though
I don’t give. A shit about vitamins from my steak, I eat a steak to eat delicious food
@@gameofbros4728 shut up bitch
GetBennidover damn, harsh
Lmfao you 2 are silly 🙃
I cook shank cuts an turn the marrow into a sauce with garlic and butter, drissled back over the steak. Cheap cut 2 to 4 dollars a pound. Cooked right its better than
Absolutely correct! Grass-fed/finished beef is so much more healthier. Higher in Omega 3's and minerals, which is terribly lacking in the American diet. You need to age it to achieve tenderness and flavor. It doesn't need to be 45 days. 20-30 days is satisfactory
If you think so you nothing about beef, maybe stick to tofu. Lol
@@dukeljk2191Gtfoh with that.
Just taste like crap
It’s not that much healthier. Most beef is raised on pastures and fed grass or hay until it’s time to fatten them up and get that marbling at the end, which they are put on grains.
I want in on a highland grassfed with a buddy. I found it earthy or gamey or irony in the beginning. My bud suggested to start with the burger in meals, like sauces and or stir fry etc. It took my girlfriend and I a good 5 months (with more hosted bbq's than normal) to get through that bunch of meat. About 3 weeks in, I didn't taste the iron. I tasted flavor! Mad flavor! This became even more apparent when we ran out and had to go back to grocery store beef. The more frequent hosting bbq's were because we wanted our friends to try this awesome meat. It is to this day, the best meat (oohh the t-bone) I have ever had. It was really cool too because we might have ended up paying a lot for our burger, but boy did we save on the fine cuts.
I definitely like the taste of corn finished beef better. "Corn fed" is a kind of dumb term because the majority of their diet is not corn, except for a fattening period at the end. I don't like the minerally taste of "grass fed". Grass fed loses the unpleasant flavor when you slow cook/ braise it like a pot roast
Thank you Matthew for your comment. People shouldn’t be educating themselves just on JRE. I enjoy the podcast but enjoy only 50% of the guests. Do these guys work in agriculture. Did they study some form of agricultural field in college?
U are a idiot
@@wesleybullock814 enlightening stuff there Wesley!
Depends on the day and what you want. You might have a wine and side dishes that compliment grass fed, making it more enjoyable. Musnroom and terrior flavors have subtle complexities that potato and grilled veg side dishes don't usually achieve
@@butcherbyrd good. More.flavor
I find the best Steaks are the ones I cook myself at home 😂😂😂😂
Akilleus don’t trip, nigga
Lol, you should try Worcestershire steak it's very good, just get a 5 lb thing of ground beef and a bottle of Worcestershire sauce and make steak size patties and shape them really good and have the temperature on the stove set at medium with a cover and pour a good amount of Worcestershire sauce on them and let it cook till medium done and keep splashing Worcestershire sauce on them and flipping the steaks over back and forth every few minutes and you'll basically end up using the whole bottle of Worcestershire sauce and the steak is done and it's very tender with a good flavor and is good with grilled onions and scallop potatoes on the side
This is such a bad video why is dude getting ignored like that?
I know. The fat guy kept getting on my nerves. He sounded so entitled when he spoke and never let the other guy offer his opinion.
@@j.griffy2128 yeah thought that was a bit rude.
Maybe the know hell tell the truth about the corn not being all natural.
@@j.griffy2128 grass fed beef eaters be like that
Alberta beef is considered among the best in world and is my personal favorite. Alberta beef is grass fed for the majority and finished on Alberta barley with a little wheat. It gives it the good iron meaty flavour, keeps it incredibly tender, good marbling, natural. Everything you want in a steak.
The most distinctive difference is the vitamin content in grass fed vs grain fed. Much more vitamin ADEK (fat soluble vitamins) and omega 3 in grass fed🤦♂️. Wish they discussed this a little.
Aswell as no bio-acumulated Posions from all the pesticides in grains...
Vasken F I trust this statement even though it's a TH-cam comment lol
Trent Tagestad Some TH-cam comments are well informed 😛
Yeah, what did you expect from Joe the idiot...
The biggest concern with corn fed is that most of the corn is GMO. Grass (turf) is generally not GMO. Also be mindful of pesticides used in modern farming.
According to who? pesticides and man-made fertilisers aren't used on grass?
I bet your Also anti-vacs and anti-nuclear power
Feeding cows grain/corn loses a lot of the health benefit of the meat.
@@thephilosopher5799 really because it taste good?
There is nothing wrong with GMO. Don't get your news from the ant-science left.
We used to feed out our steers for 30 days. It was a good balance. Really good flavor and added about 100 pounds. Most feed lots do 3 to 4 months. Grain fed isn't what most people think. You can free range cattle and give them a pound of grain at dusk every day. or you could feed 5 pounds of grain a day for 30 days. People seem to think its one or the other without any variation in between.
Beef... I like beef, no matter what it's fed.
You can eat my beef
Qarcon Little boy, I can bite through beef ribs while crushing single walnuts using only my thumbs. You would only be a fart in my iron belly.
Said like a true American. God bless you sir. Haha man I’ll eat any beef .. cook it rare and throw it on my plate
Dead Eyed Demon I like cow beef horse beef fish beef Chicken beef I like all beef
@Leland Matt yea, cause inattention to the source of your food is the mark of a real man #USA
My cousin has a ranch in southern Or literally free range, he won't eat steak from his own ranch, he just dosent care for the flavor. Its all grass-fed. I told him this year lets bring one into a fenced field, so we can grain feed it for a couple of months.
Why would u want to grain feed it?
@@kungfukenny8098 because it will put on fat, ask any chef, fat= flavor.
Maybe he has the wrong grass. The grass type effects the flavor. I heard that fescue makes the meat taste horrible. The Bearded Butchers mentioned that in a video comparing grass finished to corn finished.
Grass fed beef is very flavourful to me
4H people laughing at the suggestion that grass fed is even close to the same level as grain fed, molasses finish.
Couldn't agree more. People in the comments are talking about how supposedly grass-fed beef is better because of Omega threes or some bullshit. Shows they don't know how these animals are raised. All cattle start as grass fed it's only the end of their cycle that they switch to grain. I will never understand how these people try to claim so much with their food without actually knowing where it comes from or how hard it is to raise.
@@chasm5227 So one is grass fed entirely and the other twords the end is fattened up with grain.
@@ecgodsmack86 Yeah and it's really only the last couple weeks of their life or so. I was born and raised in the Midwest (Iowa) and I can tell you that some of the only things we miss after moving away are the quality of the grain-fed steaks and those damned Iowa tenderloins/sweet corn. Outside of specifically raised beef like Kobe where they are watching each cow I would put up Midwestern beef against any other meat in the world. Also it doesn't hurt them as much as people like to proclaim it does and moreover they actually really enjoy eating it. It's like a treat before the end almost.
Yeah chefs have no idea what they're talking about right? Only people that grow beef how IBP tells them to know better.
Btw my local beef guy can get his grassfed to marble just as your 4h cornfed but the fat tastes way better and the meat is much beefier.
@@chasm5227 Why take it so personally that some people prefer grassfed? Like it's some personal assault on your way of liiife or something. Lol
We raised our beef on grass for Sumer and a mix of silage,chopped corn, and chopped hay, we mixed in large mixer trucks,with oats and protein mixed in for winter feed, then back to grass pasture for Sumer, then to sale barn in fall
The way my local butcher does it is grass fed but finished with either corn or grain they’re very well taken care of and the meat is always a vibrant dark red with beautiful marbling and a flavour that’ll make your knees give out 😋
I deliver livestock feed and some "grass fed" beef is grain fed most of it's life and just briefly finished on grass. The grass fed distinction is soooo shady. You could be eating feedlot beef while singing the praise of "grass fed" beef and paying a premium. If it's something you're really concerned with I'd say do your research and try to visit farms. A lot of the fancy marketing terms that people buy into don't mean much. There is something to be said for quality beef but it's not 100% based on it's diet.
Matt Kandel don’t you mean grass fed and then grain finished? The grain fattens up the livestock so they gain the most weight before they are sold.
@@vadianx - I know that's the common info on the internet and I'm sure a lot of places do that. My limited experience would be always pasture raised so there is always the option of forage but still grain fed and they'll grow big and fat. Then cut out the grain and increase forage for a short time. I'm sure it leans them out a little but I think it's meant to add some sort of legitimacy to I guess? I dunno. I'm not the authority and they don't usually want to talk about it but I'm still delivering grain to grass fed beef farms. The marketing just seems incredibly dishonest to me.
Matt Kandel
Great info, thanks for sharing the word. Luckily I live in ND where my uncle farms angus and Hereford and Aunt’s boyfriend has an elk farm. Delicious home grown protein that definitely tastes way different than the store bought or said “grass fed” crap.
Exactly, I learned that from working in grocery
yeah its the fancy marketing terms that trick a lot of us, like for eggs to be called " cage free" they only got to have a door open to the outside for only 5 minutes a day.....that's like saying if you get yard time in prison you are cage free lol
i've had both and would definitely take grass fed any day. the best i've ever had was beef that had come from animals that had never known anything but free, hilly ranges and wild grass
That's my argument too. I don't understand how someone could eat the beef of a cow that hasn't seen the outside and only been fed grain that they aren't meant to eat.
@steak.66 so hippy fact free nonsensical argument. Lol
@steak.66 Yes they are meant to eat it. Cattle love grains. Btw cattle that exist today was never wild. There is no wild cattle, Buffalo yes. These are domesticated breeds.
to me it depends on the cut. i prefer a grass fed prime rib, skirt meat, loin. then i prefer a grain finished porterhouse, sirloins, brisket, etc. also depends what i a prepairing the meat for...grille, stew, oven etc
Those guys look so chill, I was literally surprised they had an answer to joe‘s question xD
All I know is that grass fed butter is better. I live in Ireland, I didn't even know that butter could be that white-yellow colour you can get in america
Irish butter is way better, love the kerrygold brand
They put food coloring in it retard.
TRT fed beef.
Flamesthatburn331 so joe rogan?
I'm Trying these new dry-aged bags. they're like zip-locks but allow moisture out so you can dry age whole loins in your fridge. I'll keep you posted.
How was it?
@@lijie6431 It takes at least 3 weeks.
It's how it's finished before slaughter. It's all grass and hay fed, but when it comes to finishing the cow, grain fed gives you better flavor and marbling than if it's grass finished. Grass finished is cheaper to do, and grass finished is also more budget minded with less marbling in the meat.
Prime Beef is Prime Beef. Maybe slightly different flavors. They left out a few steps. (I grew up on a farm, 600 head - grass fed Spring, Summer and Fall, silage fed in winter - no real way around it but still "free range"). Many cattle are raised on farms like ours was but then sold at market. Sometimes to the slaughterhouses but sometimes to people that fattened them up and sold them for more profit in more confined areas, corn and other grains). Their meat sells higher, and is probably better tasting (higher fat content - sounds bad but look at Wagyu and it is highest of all). It wasn't something you can control as a small farmer. Free range is the only realistic path for the little guy. In the US we have three grades, Prime is the best, but most expensive.
Lol grass feed isn't prime. Prime beef is specifically about marbling, grass feed doesn't meet thay category
Quality breed, farmed by quality farmer, fed on quality grass will taste like beef should.
Any deficiency in the above, grain fed will somewhat make up that deficiency.
Good topic!!! Thanks for covering this!!!
They are both awesome. I like to switch between the two depending what is on sale.
We always took the cow off grass and put it on grain about 3 weeks before slaughter. The grass seems to make it gamey.
like a month penned high pprotein, good hay to fatten em up and get that marbling right and that gamey taste out.
i had a goat get into an onion path and fuuuck the meat was weird af
The grass only definitely makes them gamey. We always fed small portions of variety fruits/veggie treats and hay throughout the entire time. Grown for our family and extended family. Best tasting in my opinion.
@Simon Farre elk backstraps are fucking awesome
@Justin B Same here. My dad always said grass fed beef makes good hamburger meat, but a steak you can't eat.
Belle Vi, I bet corn fed elk / moose would be delicious
I lived in Australia for over a decade most of their beef was grass-fed it taste like shit corn fed beef is way better it's not just a tenderness the marbling of fat is way better these chefs just feel that grass-fed is better and nothing more. The best beef in the world is generally in Japan and is beautifully marbled not grass-fed
Jay Zandegiacomo I have even seen documentaries where they give the cows beer in Japan to keep them relaxed and having a high appetite to eat more and fatten up.. I have also saw they play classical music some days to relax the cows.. it’s crazy the extent they go to make this beef..who knows if it actually works but it’s for sure interesting
Yeh our meat in Australia is “grass fed”.
iDARKSPAWN are you seriously butthurt because Australian meat tastes garbage? What are you a butcher or something?
Yes American fruit sux.
We feed our bovine stock countrywide with grass but it's high quality grass and our steaks are good
Lol, it's pretty funny, He must be a millenial glass heart snowflake
Australian beef from massive cattle stations which are raised as open range and grain finished is incredible.
I have cattle farmers in the family, they are fed both. Mostly hay in summer and mostly grain in winter.
Flintstone size top sirloin please😔
Grass fed tastes better and packs more of a nutritional punch.
100% grass fed can be kind if squishy so get grass fed and grain finished. The grain adds firmness to the meat.
You can't market the beef as 100% grass fed and yet be grain finished. In order to designate its as 100%, it's gotta be grass finished as well.
@@moviedude22 nice reading comprehension.
@@gregrohs6688 oh you're not saying 100% has a grain fed component to it at all. You're just saying get grass Fred grain finished, as opposed to 100% grass fed. My mistake. So where do you find the grass Fred/finished? At Whole Foods, I've seen only either, or
@@moviedude22 wholefoods has it. In fact most grass fed beef at wholefoods isnt 100% grassfed because of the firmness factor.
I ran a wholefoods meat dept a number of years ago and would complain about the firmness of the meat.
Unless it specifically says 100% grass fed its grain finished.
I raise cattle on prime grass/pasture, stopped adding corn 10 years back, It's off the charts flavor, I even have one stake a day no ketchup, so good, carnivore diet changed my life, feel great, so clean, the cattle are calmer on grass, you can pet all the bulls/ cows /Hereford amazing animal.
what i have found since i eat alot of mince so ground chuck ground round ground sirloin grass fed organic beef digest faster and is not as heavy on my stomach
"I prefer that taste"
"Correct!"
Im not biased at all.
Are you biased? Correct.
cannabis fed beef,,,,,
Local guy around me was selling hemp fed turkeys for $4.20 a pound.
gives new meaning to the term 'pot-roast'
they actually have it in Oregan :)
@@Agr414 He said 420...
Hemp
I need to eat at a restaurant like this dudes. He seems very passionate
Cooking grass fed for a lower temp and longer time can do a lot to soften it up. Won't be exactly the same, but with a lower fat content it's different to cook.
I'm a meat seller and I could literally go on for fuckin' hours about this particular subject.
Blakey S. so then what's your preference? Grass fed or grain fed?
United we stand divided we fall cock-fed
Write a book about it
Which one is better?
The answer is both . All cows are “ grass” fed . Some are then fed a supplemented grain diet a short time before slaughter to increase fat content . Crazy wagyu or cobie are very young and have restricted movement and increased grain diets . A cow is designed to digest grass , not grain . If you fed a cow only corn it would die a painful death in a very short time .
Does grass fed have an AUX jack though?
I love the memes guys keep it up
Tenderness is also how its cooked and how it's cut after cooked. I can take a choice ribeye and make it more tender than anything you're going to get in a steakhouse.
The overtalker says, “Some will like the grass fed, others will like the corn fed.” Hmmmmmm....
Fred Morin & David McMillan
Honestly why does this channel never put the names in either the title or description
Personally I prefer the taste of grass fed beef it does have a stronger flavour to it which I actually love and I don’t mind it being a little less tender frankly the grass fed beef I’ve had from Argentina is exceptional and always tender now I try my best to get grass fed beef locally here in Ontario it’s not easy to find we do have some but it’s few and far between I wish there were more grass fed beef options here in Ontario I would buy it all the time
well, most of your beef that is sold in restaurants, is pasture raised and grain finished. Thats the business model of the feed lots and ranchers heard. Then the packer just mixes it all together. the packers are also the reason why we have such a difficult time distributing local beef.
“There’s two schools of thought...”
-Dight Schrute
Why is nobody talking about the fact that it is grass fed, grain finished. Just saying 🤔
guy was but getting ignored
I finish my steers on lush pasture with hay and grain. Riversong beef, best you will ever eat.
always feel lighter the next morning when I wake up after a grassfed ribeye for dinner. Conventional beef seems to make me retain water and weigh more the next day.
Crazy corn fed is awesome
I love when people who never raised an animal in their life have such strong opinions!
The best tasting meat in my mind was a happy one.
i just got a grass fed rib eye and the marbling on it is spot on and i can not wait to fry it up!
i grew up in Indiana were the beef was primarly corn fed. I then moved to California where beef is primarily grass fed. It took a while to adjust and I miss the corn fed beef. It had a much better flavor texture and tenderness that grass fed doesnt have. My family has a farm in Indiana and they have told me the diet physivally changes them and chemically changes them.
imagine how delicious a cow would taste if it ate pigs
Bacon-fed beef
Jim McCracken Grass-fed Beef-fed Pork. Sounds delicious.
pigs are one of the nastiest animal...how can people eat that...pigs eat their own shit. Im a not a vegetarian but i will never pig.
@@muhtasimmahin5057 Chickens eat shit, fish eat shit and if you mix it in their feed then cows will too. Don’t ever try bacon or you’ll be hooked.
sound real fat
I like how they keep ignoring the guy on the right lol
Grass fed beef has a different balance of Omega oils, i.e., more Omega 3. Conventional beef has a chemical make-up that is not natural, and therefore not has healthy for you. I believe that's why many doctors say to limit beef consumption. No one that I know of has done a study of heart health based on grass fed beef.
Right.Whole different beef.Cows are what they eat too gmo corn or natchl grass
Our beef in nz is grass fed and if you cut the right cuts tastes amazing👍
How much of their preference has to do with
1- the product they sell
2- pretentiousness
3- placebo effect
Not a lot. Grain-fed cows literally can't survive on their diet. This is why "non-organic" meat came into existence. They simply can't survive on majority grains, and need antibiotics if not even more. They otherwise die/suffer due to things like acidosis.
And grass-fed does have significantly better nutrition, e.g. better omega 3:6 ratio and better fat soluble vitamin content. These might sound like little quirks but they really matter, especially in the long run.
All of this on top of the fact that it just makes sense for the animal effectively living a wild life on a pasture with little human interference to be healthier than the domesticated one that is looked after as expediently as possible.
@Thanoseph
1 - a lot
2 - a lot
3 - a lot
I am all for sourcing locally if possible and ethical farming; Grass fed is healthier and, in some preparations, better tasting. But if I want short ribs or a ribeye, I want the fat you get in grain fed cows. Kobe beef, which is considered the pinnacle of beef is raised on feed, not grass. The old adage is true: Fat = flavor.
Resteraunts also age their steaks.
Most restaurants wet age their beef at most. This includes most "steak houses".
True dry agreed beef is hard to find.
@The People's Affront to Judea you'd be surprised by the number of well known steak houses that wet age.
I never got the hype about dry aged beef, it's stupid expensive and in my opinion doesn't make that big of a difference in flavor/TENDERNESS in comparison to how much more expensive it is.
they age their steaks in oak barrels
True.I love markdown steaks as long as their not discolored or smelly.50% off and better imo than super fresh bloody steaks that have too much iron taste.
Quality is the physical characteristics of a product valued by the consumer.
Doesn't matter either one is good as long as it's prepared right
I'm 100% a fan of corn fed beef and can't stand grass fed, but that's because I grew up on corn feed beef from my grandfather's farm. Frankly marbling has always been considered better because it DOES taste better. Just consider japanese kobe beef.
As a person who eats beef once a week (the rest of the week's animal protein is a few poultry, fish and mostly vegetarian), I love corn fed beef only.
Consider your arteries homie
Check out Snake River Fran's beef... grass fed American wagyu... marbling on it is nuts
@@interdimensionalimprints3728 we eat alike... you must also be very tall, dark, and handsome lol
@@TheEnFamous
6'1 and Egyptian/Irish. Not too tall, not short. Not too pale, but swarthy enough for light bronze skin and fair features.
Cheers from Tennessee!
Grass fed or grass finished?
I always oat finished my pigs for the last month. It puts a nice layer of finishing fat on the meat and gives it a nice flavour.
My whole life I thought cows just ate grass. I learn so much watching Joe “hey Jamie” Rogan.
Guy with glasses comes off a tad pompous and over confident.
He talked over his buddy with an accent a bit much and imo should have let him talk more.
Guy thought he was the smartest in the room. Lol
Been to his restaurant...he does know what he's talking about. It was excellent.
His restaurant is excellent.
Corn fed will always have the same result in quality. Grass finnished beef can be tough as leather or have perfect marbling and tenderness. Grass finishing is an art and requires the right pasture mix, the right grazing method (there are lots) the right size of cow (industry has bred cows for corn finishing so they are now too big to finish on grass alone), and the right amount of time to allow an animal to finish on grass. Bottom line is: grass finnished can be as tender and juicy with better flavor than corn finished. And grass finnished will be far far heathier for the human eating the meat and as much environment destroying 🌽
That just sounded like your defending high effort/low reward by saying because the work is harder, it’s higher quality. And do you REALLY think we care about being healthy if we want the fattier, higher marbling meat.
this is a conversation i will never have ever.
It's not even a competition - corn fed wins hands down. It's not even a discussion.
Lmao anyone who says corn feed isn't better is crazy
That's like asking "What's better, winning $1,000,000 or getting shot in the foot?"
Exactly. Corn finished every day.
Whats the montreal restaurant he talks about at the end?
Our neighbor farmer does grass and corn! There wonderful!