koko wrote:

> I buy grass fed as often as I can. Spensive, yes, wonderful, always.

The grass-fed beef I've had was noticeably tougher than grain-fed or
grain-finished, so if I'm buying grass-fed I'll get cuts which are tough
anyway, like short ribs or shanks. That way I can tenderize them by
braising.

If I were seeking out a grass-fed steak or roast, I'd also want it to be
dry-aged, so it would be more tender. (And IMO dry-aging also improves
the flavor.)

One exception would be bottom round: I think the best thing to do with
that cut is to serve it raw (tartare or carpaccio), and for that I
prefer fresher beef.

Bob