Kudos Mr. Judy for mixing it up with the content. This is great, really enjoying your approach on evaluating and COOKING grass fed meat!

Only 8 in the morning but now I want a steak!

It's not just the flavor, that kind of fat is loaded with Omega-3 fatty acids. And I totally agree with never overcooking a steak.

"Fat is where the flavor's at" Mr. Judy you're a poet and you don't even know it! 2:20

Very fun and educational Greg! Thanks so much, were your ears ringing...me and Joel Salatin were talking about ya the other day...had a great interview and farm tour with him today! #stoneyridgefarmer

Greg thank you for making this video. Very helpful. It would also be very interesting to see (if your butcher will allow it) the actual rendering tubs from a grain fed animal compared to grass fed.

Could you do the same video for your sheep?

My mouth is watering!!! I need a bib. I spent the 5 years working in a butcher shop, that’s how they’re supposed to look. Thanks again for your message of hope!!!!! We must get back to the land. At least on Long Island we can get pastured chicken and pork but that’s it.God bless your message of hope.

Being a son of a 45 year meat cutter and worked many an hour in my youth in shops. Loved your video. It is what its a ll about. Meat lovin. Btw no landfill to the Rendering plant to make soap and whatnot.

wow! thanks for heeding my request as i recently asked for a cooking video!!

mr. Judy! i am argentinian, we know to cook steaks! haha, well, we make "asado", a diferent way, but your device is very good, keeping the moisture in the meat. anyway, in a couple of months i'm starting my own rotational grazing, yours videos were very important to make this project. stay safe and thanks!

Thank you Greg. Can't wait to see them grilled. Love a good ribeye. Medium on mine!

Another great video Greg, Those steaks look about as good as you get, it must be a good feeling producing such a premium product. Another point about the steaks was to let them get to room temperature before they go onto the grill, most people probably already do it but I thought I would mention it anyway.

Kent Rollins and Guga foods are some EXCELLENT KZfaq channels for cooking/ grilling tips etc.

Man, I do respect your passion and your enthusiasm!

I just love your passion all the time keep it up greg!

As usual another video with excellent content! Thanks!

Awesome video, Greg. Thank you.

I absolutely love this channel, we’ve learned so much from the Judy’s while being quarantined. Keep doing what your doing because you guys rock!! Ben & Isaac you guys are very lucky to be able to learn this type of operation from such great teachers.

Thank you Greg. Very informative. I will be taking our first one to the processor at the end of June.

Gorgeous stakes Sir. Just perfect! Thanks for all the shared knowledge! I bet you both ejoyed them! Cheers

Best video ever!! Thanks for the class on the fat, btw, it how one can tell if a cow is actually grass finished.

Awesome video, thank you

Very informative video - man those steaks look good

Those steaks looked delicious.

I think a grass vs corn steak comparison would be a hit!

Ribeye is my favorite steak and those look delicious. 👍

Good learning

Great information, thank you

If ya want I will be your taste tester .

Great stuff!

Very nice looking Ribeyes. My Favorite cut of Steak. Made me hungry watching this Video. Can't wait to see the Cooking and Eating of these Steaks. I cook my Steaks as you explained. Works well every time. I didn't know about warm pan to rest in. I always had Room Temperature but will be using your way next time. Thank You. God Bless and Peace Be With You All ☮️🙏❣️

Thank-you! I look forward to the next episode. Do you have any thoughts on predictability, or not, of conformation and taste? I recall a dairy farmer saying that the ugliest cows gave the most (best?) milk . . . Thanks to all four of you!

Sheriff of Nottingham voice - Robin Hood, the cartoon.

I was drooling over those steaks!

Fat is where the vitamins are as well as the flavor. Fat is the most important macronutrient for humans.

A great video!!!!!

Can't wait for that grillin' and eatin' video!

NY in the HOUSE!!!!

"Fat is Where the Flavor's At" Put that on some t-shirts Greg.

LOVE THIS

I was hoping you would have cooked them up for us to see . You were being nice and didn't want to make everyone to hungry lol .

Great video Greg.... so what time is dinner 😁

Fat means flavour. These Natural fats are nothing but good for you. Especially when not over cooked. Sure you don't want all that fat of land to be wasted! 👍 Vitamins and minerals are what makes the yellow in the fat. The best tasting cheeses in the world are not white! Fats and proteins essential. Carbs not. Carbs are sugars. Let the animals convert the sugars in nature. Beautiful animals beautiful meat!

Glad someone has the sense of realizing fat has it's purpose. Granted i am a sucker at giving my furry babies some fat scraps but I want to say fat is actually good for you in moderation. and alot less toxic then all the sugary things in the world.

Now that I've seen them i understand why you can't hang them longer than 14 days. I've cut meat for 40 years that's perfect beef. That's money. I can't wait to grow my first one here.

Fat is where the flavor's at!!!

I appreciate the taste test on these and have found some good grass fed beef here in our area from local farmers and at the Whole Foods market. What I am also interested in is a breed comparison. How do your SP cattle taste vs. an Angus? The Certified Angus label has gotten some traction at some of our stores and most of what I get at the farmers' market from local producers seems to be Angus in part or in whole so just curious as to your take on the flavor differences, if any.

Yum!

Hey there Greg, thanks for the video. At what point does the butcher cut the ribeyes out in relation to how long the rest of the carcass is hanging? In other words, how long is the window between when y'all eat the ribeye and determine whether or not to have the rest of it all ground into burger or butchered into steaks, roasts, and burger?

I'll have to try it your way once to see if I like it. Normally, I have steak medium well and drown it with ketchup.

Nothing better than a salad and a good ribeye! 😋

where did you shoot down the cattle? in your Farm or in a meat factory? what was the live weight when you shooted down?

thank you oh, my my I'm certainly hungry

What was the on the hoof weight on these two steers? Thanks, Paul from Texas

Professor Judy.

That’s the same one I use on the old lady horses I can’t figure out a good way to keep the horse from putty the dewormer in pasture I use manure in garden

Never stack your steaks when you remove them from a pan or grill. The bottom steak will over cook the steak on top.

Do you only sell processed beef to people that are local? I noticed you dont have an order form online.

What is the average age of a steer that goes to market? The steaks look great!!!

Taste tester for a steak production operation. Where do I sign up?

Are there seasonal variations in meat quality?

Whoa, pretty hat, buddy!

Do you notice a difference in the venison that is taken from your farms?

I think a video of you grilling them might verge on torture for some of us watching! lol Wow, do they look good. Mmmm

Oh man what time is dinner? im on my way

When you grind the whole animal how does it get sold? Do you use a USDA or custom butcher?

Fat (from good grass fed) is where the Omega 3 is at! I took an environment class at college in 2004, and the prof said it’s better for you to eat grass fed beef than farm raised salmon. Wild salmon has great omega 3, but farm raised salmon eat garbage, and the fat from farm raised salmon is bad for you. When you eat marbled beef from cattle raised like Greg Judy raises them, it is better to eat good marbled than lean. Beef fat got a bad named because of corn fed, grain fed, feed lot cattle; because of the way they were raised.

If you Want Lean - that’s Venison and Snowshoe Hares. Both All Dark Meat too.

I love the grass fed gourmet cookbook. We give it to all new customers to make sure they have the best experience possible with our beef. I have a question about grinding it down. Do you pickup a couple ribeyes prior to your butcher breaking down the whole steer so you can make that decision vs sending the cut sheet with the steer?

Great video... question...Do you have the butcher add any fat(from other places on the animal) to the hamburger? Do you shoot for a 90/10..80/20 etc.ratio?

We raise beeves off our Jersey milk cow and one year our 20 month old steer, which was still nursing Jersey milk and eating nothing but good grass, his hang weight was over 900lb of merchantable carcass. I still don't know how that was possible. I guess Jersey milk beats corn feed!

I have had the chance to eat both types of meat. If a person ever tasted grass fed beef cooked just right they would never want the other. Biggest problem is you can't buy small amounts because the big stores have chased the local butchers away.

Great videoGreg. I wonder about the fat. There is a discussion about regular beef, (no discussion of grass fed), being high in Omega 6 fats. Kobe beef, or raised in America, Wagyu beef, being high in Omega 3 fat. Omega 6 is OM in moderation, but we are always struggling to get adequate Omega 6 fats into our diet. I bet if your cattle were tested, it would be found to have high amounts of Omega 3. Beautiful steaks, Greg. I'm trying to juggle a lot of different obligations so I can come out in the Fall.

You have to explain the benefit of longer dry aging, it’s worth the weight loss.

Its a shame that it is up to a year wait here in Kentucky for USDA processing

Yum JO JO IN VT 💕😄

What is the average weight loss between live weight and hanging weight and the average weight loss between hanging weight and butchered weight of your grass fed steers?

👍🏾

Mr. Judy, how old are your steers on average by the time they are finished?

How long should you let the grass fed beef hang?

Where can I purchase this meat??

Hello sir how can we purchase that meat?

I normally get mine processed at 800lbs

How hold where your steers

it’s painful to see what we cannot find in the grocery stores...... for months now. Sorry for the drool. 💧🤠💧

I'm thinking steak & eggs for breakfast now.

All the grass feed grass finished meat that I have ate had a bad taste to it. Kind of like a wild game taste. How do you grass finish to get rid of that fowl taste?

I love you Come on tell me what’s up with the horse dewormer on your kitchen counter that’s for your dogs right I am so curious those steaks look tasty

I'm still getting caught up... :) Hey Greg, have you ever tried Sous Vide- also called water bath cooking? The restaurants have known of it and used it for years which is how they cook their steak so perfectly, but it didn't start to come into the public consciousness 'till around 2014 when everybody had to make their own equipment. I've been doing it for about 3 years. I'm a lousy cook. :) But Sous Vide turns me into a gourmet! I can't recommend a book because I learned from a crappy book and the web before there was really good information. But I think there are some very good books on Amazon now. It's becoming more and more known and popular. You seal the steak (or vegetables or almost anything) in a vacuum bag and put it into a pot of hot (certain temperatures depending on the type of meat or whatever you're cooking) and cook for a certain number of hours or minutes. (In some cases days!!!- but ooooh, it's worth it!) Yes, it can take a while but it is so worth it. If you like medium rare like me (depends on the temperature), it will be pink, tender and sooo juicy right out to the surface edge. Then you sear it quickly on a grill. I use a cast iron pan with grill ridges for that barbeque look and taste! The thing is, you can get the cheapest & toughest cuts of meat in existance and it will transform them into tender, mouth watering steaks like you would get in a restaurant! You may not care because you make your tough meat into hamburger but if there was say, a LOT of tough meat and you didn't want to grind it all, you could cook the tenderest, most mouth watering steaks from the crappy steak you ever ate! Of course, it does a magnificent job on GOOD steaks too!! You just cook them for a bit less time. You will be envied & held in awe by all if you cook Sous Vide no matter what your previous skills were or were not! It's kinda complicated and weird to do at first but like everything, once you know what you are doing, it's like falling off a log.... :) It preserves all of the juices and makes for very tasty, tender food, including vegetables like I said. Get a good book though because there are some dangers like you never cook anything under 130° because under that, it will actually stimulate bad microbes instead of killing them! But simple enough to do once you know. You get a cylindrical looking little machine for around a hundred or so bucks that is immersed into the water and holds it at a certain constant temperature for the time you have determined is appropriate for what you are cooking, by heating and circulating the water at temperature. I am partial to ANOVA devices but there are a ton of different ones around now and you don't have to construct your own anymore!!! Tip: There are various methods of weighting bags down because gasses are sometimes released making the bags float to the top (like especially with vegetables). But the method I came up with, which is the best one in my not so humble opinion, is stainless steel chains. Find some cheap chain on eBay, (may take a while of watching) or your friendly local sailing shop and cut it into 12" lengths. (Seems to be the ideal length) I have a few 3/16" & 1/4" chains and the 1/4" seem to be the most useful. Then drape it over the bags to hold them down. DON"T use galvanized because it will corrode all over the place and be very nasty! (Don't ask me how I know that:) Other commercial schemes can be very expensive and less elegant. SS lasts forever! Also get a little SS, expandable plate holder thing with fingers that will hold your steak upright. You will love Sous Vide because I think your are even more of a perfectionist than me, and that's saying something!!! Bonus tip: Heh... I took a medium sized cooler (for heat insulation) and carefully cut two holes in the top on both ends for two Sous Vide machines to handle the larger volume of water to cook WHOLE chickens or turkeys. It's FANTASTIC! I hope this helps you OR somebody!!! Cheers!

If you have 634lb hanging weight what is the average age of your animal for that hanging weight?

I'd pick the 584 lb steak

I appreciate the grass fed south poll, but have y'all ever seen the marbling on the equivalent Wagyu? My God...

The main obstacle to grass fed is not having a direct market. If you sell to the plant in Canada there will be a huge discount for the yellow fat causing a b grade. Best to sell an under finished carcass as a feeder if you cannot sell direct to a consumer. The last time I accused a butcher of shorting me. They called me on my way home and said. Oh. We found another 50 pound box with your name on. They just assumed I did not have a clue.

I want to order some of your butchered beef. I want to dry age it.

6:22 ROFL

Buffalo was the way to go but ohh well !!

I cannot stand meat that is not at least meduim to well done.well done can still be juicy .Medium rare and I am gagging and sending it back to finish cooking or give it to the dog.Some older farmers have told me grass fed has a 'slick' after taste to it. I've had grass fed hamburger and it was ok but wonder about the steaks and other cuts.

you can eat that raw.

I just caught something the title says grass 'finished' beef. I bet they're grass fed, grass finished.