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[quote=Anonymous][quote=Anonymous]Grass fed beef tastes different depending on what kind of grass the cows eat.  Shop around and try different local farms.  You'll find a taste that you like.  While I notice the differences, it seems odd that the ground beef you had tasted THAT different.  
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The taste difference has nothing to do with the type of grass a cow or steer eats, it has to do primarily with processing, secondly how dry or wet the seasons have been (for example is the animal lean due to drought or fat due to plentiful rain?) and  then marginally with BREED of beef the farmer raises. If an animal is local, I can assure you that the beef are all eating pretty much the same kind of weeds and grass.

I've been eating grass fed beef and pastured poultry and pork going on 7 years now.  I cannot stand the taste of grass fed beef that is not dry aged.  For this reason I only get my beef from farmers that use Faquier's Finest butcher because you can request that your order be dry aged before being cut. I push my dry age limits are far as legally allowable by the USDA at that facility, which I believe is 14 days (you also lose a LOT of meat with the dry age process, due to mold and rot, so it ends up more expensive).

I've not bought meat from a farmers market in years, but I would guess that they do not offer dry aged as a standard option, due to cost. The only way I can affordably eat this way is I buy in bulk direct from the farmer and then work with the butcher on my cut instructions. I sell (at cost) to a few friends each time I get an animal, so I end  up going back about once a year.

With that said, I LOVE the taste of grass fed beef. Maybe it is not for the OP, it is definitely much richer in flavor and much care has to be taken when cooking roasts and other such big cuts. I'm so repulsed by grocery store meat, that I'd be vegetarian long before I ate what they serve up in the display cases.[/quote]

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