Terroir and Time
Beef terroir is a term used to describe the environmental conditions in which cattle are raised that give beef its unique characteristics, similar to the concept of terroir in wine. The soil, pasture types and plants that the cattle graze on influence the final product.
The diversity of pasture species available to the animals provides many different phytochemicals, which in turn add to the complexity of the flavor. Soil biology also plays a role in beef terroir.
Farming with nature and encouraging the biology in the soil means that soil fungi can access micronutrients from the soil that are otherwise less available to the plant. These micronutrients are then present in pasture plants and in turn in beef from the cattle that have grazed on these pastures.
So beef terroir affects the taste of meat by introducing a variety of flavors derived from different pasture species and phytochemicals. Additionally, soil biology contributes to the overall flavor profile by providing essential micronutrients to pasture plants.
Understanding beef terroir helps to understand just why grass fed beef tastes so much better than its feedlot equivalent.
The whole point of feedlots is to make meat cheap.
Feedlot cattle are finished on rations of GMO mono-crops and other industrial by-products such as distillers grain, and soybean meal that's been subjected to the solvent hexane, corn gluten, hydrolyzed feather meal and even candy. While there are some differences here and there in the specific mixtures, the end results are the same -
the cattle get fat unnaturally fast.
And, the rationale behind these 'feedstuff' choices is strictly related to cost cutting.
On the other hand, cattle finished on grass are deeply tied to the land they've been fed from. In this way, beef from these grass finished cattle is like a fine wine.
While all areas have their own particular terroir, some are better than others just as is the case with wine.
The Northern Tablelands of the New England region of New South Wales has a great advantage over most other districts because of its volcanic soil, which is highly mineralized, fertile and rich in nutrients. This in turn allows growth of a diverse variety of pasture, plants and grasses.
As a result, our Native Angus have access to a wonderful environment in which to grow and develop texture and flavour.
So we give them the time to do it.
Unlike most feedlot cattle which are slaughtered at 15 - 18 months, our cattle are allowed as long as they need, typically 24 - 36 months, in which to grow naturally and reach their full potential.
And the results show it...