via Slate

Grass Fed Beef Taste Test

The Method:

The grass fed beef taste test sampled rib-eye steaks from the best suppliers I could find. The meat was judged on flavor, juiciness, and tenderness and then assigned an overall preference. The tasting was blind, except for me. (Someone had to keep track of things.) Cooking method: Each steak was sprinkled with kosher salt, then sent to a very hot gas-fired grill, flipped once, and, when just verging on medium-rare, was removed and rested under foil for five minutes.

The Verdict:

…The grass fed beef taste test showed the steak with the least intramuscular fat tasted the best—and was also the cheapest. That said, the steak with the most marbling came in a not–too-distant second. Do the two share anything in common? Interestingly, neither was finished on straight corn or treated with hormones. Both steaks also hail from ranches that pride themselves on their humane treatment of bovines. That made for an unexpected warm and fuzzy feeling as we loosened our belts, sat back, and embarked on several hours of wine-aided digestion.

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