Where is the best steak (and why)

FirstBubba said:
As for the spud, I like butter, salt, pepper, Bac-O-Bits, some of the 'shrooms and some shredded cheese!
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I do my potato basically the same, but on occasion I like putting Heinz 57 sauce on it. I also like to take a whole onion and cut wedges but not all the way through. I'll use a juice from a whole lemon and about 2 tablespoons of worstershire sauce wrap it in foil and let bake with the potato.
 
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imyourhuckleberry said:
I do my potato basically the same, but on occasion I like putting Heinz 57 sauce on it. I also like to take a whole and cut wedges but not all the way through. I'll use a juice from a whole lemon and about 2 tablespoons of worstershire sauce wrap it in foil and let bake with the potato.
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Sounds du-lucious!
 
Heavyiron said:
Okay, i am swimming against the current. But we have 3 longhorns and an outback in about 30 mins driving time. When it cools off, around ga bulldogs time to play. That is when the grills come out, including mine.
All three long horns are excellent, the outback is okay.
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My best friend of 40 years before cancer got him raised grass fed Angus for many years. He switched to longhorns. Less fat but good. They were very docile.
 
Just one of those weirdo sidenotes!
My neighbor used to buy bull calves from a big dairy (Holsteins).
He wanted to give us (the wife and me!) a calf!
The little local slaughter house butcher told us, "I see a LOT of slaughter calves! This has GOT to be the prettiest meat I've ever seen! ........and it's a Holstein!"

Guys, if I hadn't seen the calf, I never would have believed the meat came from a Holstein!

If I'm lying, I'm dying!
 
Had the privilege to work for a beef producer for 7 years from 15 to 22 years of age.
He had an 8 stage feeding regimine.
Cattle saw little fescue. Timothy, clover, alfalfa, orchard grass, lespedeza, Corn barley, rye, some soybean, and peanut skins were in the grinds.
All feed we ground. In each mobile grinder was a book that Told you what to grind for each stage. Every stage except 1 and 7 also included silage. Stage 7 was the only one that was just ground corn (with sparse minerals). Stage 8 was corn, barley, orchard grass, minerals and Molasses.

All water was from a spring or well ifed watering troughs. No cattle drank contaminated water.

This man did not compromise and the grading showed it.

For his own consumption, he hung his beef until you needed a mold knife.

There was no steak from his cuts that needed anything more than salt and pepper, and that's how he cooked them.

Rare or well done, a fork was all you needed.

That's how I judge a steak.

Every now and then one cuts the mustard.
 
22250imp said:
And grain fed makes them better. Grass fed, at least in my country, just doesn't work very well. Just as well kill an old cow. Same result, but we are short grass country here too so not going to say all grass fed are bad because I have never eaten one from a different grass country.
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As someone who has had beef cattle and still follow the industry, there is a huge difference in beef genetics. Some just simply isn't good grass fed and some isn't great no matter how it's "finished".
 
MT-JONAS said:
As someone who has had beef cattle and still follow the industry, there is a huge difference in beef genetics. Some just simply isn't good grass fed and some isn't great no matter how it's "finished".
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Is there much difference between a steer and a heifer? As far as taste? Last one I had was a big fat heifer, burger was of course burger but the steaks were not that great. Grass fed only on her.
 
jseandsje said:
The best steaks, no matter what/where they come from, only need salt and pepper, in my opinion.
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DITT 😍 ! As most here know, I like to experiment outside of these two flavor enhancers, but the steak (or any meat) remains the star dish (complementary). You already know about the below from my last week's post (https://www.longrangehunting.com/threads/caffeinated-ribeye-for-dinner.406391/).

Marinated it with strong dark coffee overnight. Patted dry, seasoned with sea salt, pepper, dried rosemary, and pan-fried in beef tallow.

1784802268862.png

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adam32+P said:
Is there much difference between a steer and a heifer? As far as taste? Last one I had was a big fat heifer, burger was of course burger but the steaks were not that great. Grass fed only on her.
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No difference in taste in my experience but a lot of your good steaks just won't be as big coming from a heifer. We kill a fat hfr every year. I raise my own hfrs to breed and I usually will have at least one that is open so I put her on full feed and then to the freezer she goes. Some people say a hfr is actually better but I've not noticed any difference
 
MT-JONAS said:
As someone who has had beef cattle and still follow the industry, there is a huge difference in beef genetics. Some just simply isn't good grass fed and some isn't great no matter how it's "finished".
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That is true. I think disposition makes a huge difference also. I also believe in what they go through on kill day makes a difference. Some of these small butcher houses just don't have much for holding pens and you deliver your beef to get slaughtered on said day and then it stands around for two hrs waiting it's turn all the while smelling blood and guts. Doesn't do much for their temperament and can get some adrenaline going and then there you are. An adrenaline junkie when it gets killed. I think a scheduled delivery time and very short wait time would be better results but I know that's not possible for everyone. I do my own so none of that happens here. Just a bang flop. LOL!!
 
Hard to beat a steak done right at home!

Buy/read Aaron Franklin's (Franklin's BBQ in Austin fame) book STEAK.

Buy 100% grass fed/finished steaks from Will Harris at White Oak Pastures (Picanha and NY Strips are superb). Follow his "wet age" instructions that come with your steaks. Picanha is my "go to" steak. It needs to be sliced with the grain leaving a small fat cap on one end.

If you like charcoal smoke flavor, use a PK Grill recommended by Franklin.

If you prefer a steak as grilled at most top rated Chop houses, get a Schwank grill.

Most chop houses use a commercial Schwank grill.

Schwank are USA made outside of Augusta, GA.

I own both, but use the Schwank 99% of the time for high dollar steaks.

NY Strips.jpeg

White Oak Pastures NY Strips on the Schwank.

White Oak Pastures has their own "on site" FDA approved slaughter/packing houses.

Will Harris on Rogan podcast.

I am just a very satisfied White Oak customer...nothing more.


Very highly rated, Halls Chophouse in Charleston...uses a commercial Schwank.
Screenshot 2026-07-23 at 09.00.19.png
 
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