is your beef wet aged ? meaning put fresh in a sealed plastic bag and aged
that way .
A naturally aged meat ( hanged in a  cooler for at leats 2 weeks preferably
3 weeks ) taste rather different .
the wet aged is quite bloody in appearance and have a metallic taste .
this can be fixed by removing from the package and let it sit on a screen
well aerated inside the fridge till the outside start to dry out . after
that it taste marvelous before i find it awfull.
this kind of ripening seeems to become more and more frequent .You can find
infos on the web about the 2 differents way of aging meats .
well aged  grass fed beef is very easy tasting have a very mild flavor (
kind of sweet).
depending on the conditions and  duration of the aging ( humidity
temperature etc..) you can obtain as many flavor than in cheese making ( my
french upbringing find satisfaction in that since i don't eat dairy anymore
.
grain fed beef in comparaison taste very off to me and often don't ripen
properlly .
the beef i produce is hanged 3 weeks despite they are small animals (
highland cattle ) then i remove muscle by muscle , all the membranes and
those nice pieces of pure meats are aged further inside my fridge on screen
till complettelly dried out ( could be 2 months after  when the pieces are
big ) in case the environment is too humid i pass them for few hours in my
drier to makes a dry crust on the outside and stop the growth of molds .
once done they go back in the fridge .
if molds happen not a big deal it is just on the surface and can be scraped
and washed away .

bon appetit
jean-claude



> William's mention of high or stinky meat brought to mind some
> grass-fed beef I've had.  Recently, a local health food store started
> selling grass-fed beef from 2 or 3 different producers.  I tried them
> all, and each time, the meat had a rather unpleasant little hint of
> "off-ness" in the flavor.  Does anyone know if that is normal for
> grass-fed beef?  I asked the producers, and they acted as if they
> didn't know what I was talking about.
>
> I'd like to eat it raw, but when it tastes like it might be going bad,
> I'm reluctant.  If I knew that the unusual flavor was normal for
> grass-fed, I'd be able to adjust to it, so I'm hoping someone here has
> lots of experience eating it.  :)
>
> Carol