The Taste of Grass

We have been enjoying Chuck II for a few months now, and while we weren't able to compare the taste of Chuck I directly to Chuck II, we have come to a couple of conclusions.

1.  What the animal eats has less to do with the taste than the breed of the animal
2.  What the animal eats has less to do with the taste than the freshness of the meat
3.  Great tasting beef can be had commercially.  What is generally not known is the source and how that   animal was raised and treated.

The first two points assume that what the animal eats is of good quality and provided in abundance.

On point three, we compared Chuck II's T-bone to a store-bought (and probably grain fed) T-bone.  The store bought T-bone was from an independent butcher who is known for high-quality meat.  In a blind taste test, there was negligible difference, and even the visual inspection before grilling found negligible differences.  What we could not know for sure, however, was the source of the store-bought T-bone, how the animal was treated, what it ate, what kind of antibiotics and/or hormones were administered...basically the history of the animal that is readily available from your farmer.