I think according to the USDA, "humane veal" isn't true veal. Because it's free-range it develops a deeper color and flavor than that traditionally associated with veal.

In both cases it comes down to eating a calf, but one gets to run around a bit and graze as opposed to living in a stall on milk-replacer.

Confined veal calves are also butchered at 16-18 weeks, humane veal at 28-32, so they're more mature.

For a person fond of veal the free-range may be an adjustment.

I've never eaten veal; I know factually about veal because we raised beef, but for us calves were future breeding stock and milkers or castrated and then butchered at a much more mature age.

Carol

The farm that sells the best grass fed, grass finished beef around here has no problem with people complaining it doesn't taste right. They really know what they're doing and even the steaks--rib eyes and New York Strips--are fabulous.

BTW, if you buy the products, ask if they're grass finished as well as grass fed. The difference is that they didn't feed them grain towards the end, which causes a loss of most of the Omega 3's and all the CLA (conjugated linoleic acid).

Check on the burgers, it could be a combo, but might be a choice. "Grass fed" poultry is more often referred to as "free range" or "pastured", and they are often supplemented with grains, etc.

Lacey is right about "grass fed" and "grass finished". Many grass fed producers will finish off at the end with grain, which fattens the cattle (making it more like mainstream commercial beef that customers expect) but in my opinion, that kind of defeats the health benefits of lean beef.

I think the hot dogs will have so many seasonings to make them hot dogs that you won't notice the grass fed flavor much.

Veal. Sigh. Like Readinglady, I don't eat veal. Calves are breeding stock if they are heifers or they are castrated and raised for 18 months, then butchered.

In Michigan, veal can be anything under 800 pounds as long as it is fed a specific diet which includes a milk replacement supplement. Frnakly, I think it's very unhealthy and I don't believe there is a humane way to raise true veal.

Annie

It's my understanding that the pale color and mild flavor of true veal is due not only to inactivity but anemia. It's not a pretty picture.

I've eaten plenty of grass-fed beef but I've never cared for any of it. My preference is grass-fed and grain-finished. I'm not speaking of feedlots because we provided our own pasture and raised our own grain, which is a luxury not available to most.

There are new studies which cast some doubt on the relative healthfulness of solely grass-fed beef. The jury is out at this point.

Carol

Carol, I realize that I'm one of the few people who actually prefer the grass fed and grass finished beef. It does taste different than grain finished beef, and has a different mouth feel.

I just don't like beef fat at all, and so the leaner the beef, the better I like it. I can't eat short ribs at all, even my home grown beef leaves that nasty layer of tallow coating my mouth.

Elery likes the grass fed better because he doesn't really care a lot for beef, he likes venison better and he says the grass fed has a texture and flavor much more reminiscent of good venison than of commercial beef.

I know you sent me the link to that latest study, and I'd be more comfortable with it if one of the sponsors wasn't the American Beef Association people. Regardless, I think the less fat the better for people like me with serious predisposition to heart issues, and so it's strictly grass fed for me.

We used to finish the beef with grain, Dad raised corn just for that purpose. Eventually his heart problems became severe enough that it was clear we needed to cut out the fat beef and a lot of other fat. Unfortunately, he'd never give up the butter dish, although we did start to feed the corn to the pigs and still got relatively lean pork.

Now, a dirty little secret: I do buy sweet feed for the horses and once in a while the cows get a couple of handfuls as a treat, so they aren't entirely grain free, we go through a 50 pound bag for 9 animals in about a month just for treats. That's one bag for 9 animals so it's about 5 pounds per month per animal.

Annie

Foodonastump - I'm new in this forum so hopefully I'm using proper etiquette here.

Go ahead and try the Tallgrass hot dogs (and burger, too, if that's the brand). These folks have a strong reputation for producing tasty beef, including steaks (the make it or break it for any beef, grass-fed or grain-fed). If you like the dogs and burgers, what a bonus as you'll never have to eat mystery meat again ;)

I'm not sure about grass-fed chicken. It sounds as if they allow the chickens to live on pasture (except at night, where no doubt they're in a shelter), but you might want to check. Some 99% of chicken whether commodity, organic, or from what I can gather, pasture-based, are the same breed, the Cornish Cross. If they're selling Heritage Chicken, that would be a bonus for you as these older breeds adapt really well to pasture-based systems.

Carrie Oliver, welcome to the forum!

Annie, do you think then that a person who does not like venison (me) would also not like grass-fed beef?

Christine, I DO NOT like venison..and I LOVE grass feed/pasture lived beef..

Christine, I'm also not so wild about venison, and I also love grass fed beef. Elery compares it to vension in the fat content, but I think venison has an odd texture, more like liver than like beef and that's what I don't like about it.

Carrie Oliver, if the chicken is grass fed/pastured, I'd think it would pretty much need to be heritage chickens. The Cornish Cross require a very high protein level feed because they grow so quickly, ready for the roaster at 8 weeks or so and they'll weigh between 5 and 7 pounds. They are "bowling balls on legs", and often have heart attacks on the spot or their legs break from the sheer weight of their freakishly heavy bodies.

I'm not sure you could pasture Cornish Crosses, but I've never tried.

Oh, and welcome to the forum!

Annie