Blog
MEAT Jim
A financial guy that lives on a cattle ranch, loves his wife and kids and likes ...MEAT!
Goes by the name Jim, Jimmy, Jim Boy Bob, Jimbo, Farmer Jim, Big Wheel, Dad and oftentimes, "Hey You!"
CATEGORY
- Adaptive Grazing
- Baby Calves
- Bale Grazing
- Beef Cuts
- Bone Broth
- Buying Guide
- Carbon Sequestration
- Cattle Welfare
- Celebrity Chefs
- Checklists
- Climate Change
- Collagen
- Cooking Tips
- Dexter Beef
- Dexter Cattle
- Dry-Aged
- Environment
- Family
- Farm-To-Table
- Filet Mignon
- Grain-Fed Beef
- Grass-Fed
- Grass-Fed Beef
- Grilling
- Gut Health
- Health
- How To
- Imported Beef
- Labeling
- Meal Planning
- Myths
- Plant-Based Meat
- Regenerative Farming
- Rotational Grazing
- Soil Health
- Steaks
- Tenderloin
- Thawing
- Tips
- Vaccines
- Video
- Water
- Well-Being
- Wine
The Surprising Reason Grass-Fed Beef Thaws Faster -- And Why It Cooks Better Too.
The Role of Dry Aging and Packaging.
If you’ve ever noticed that your grass-fed ground beef thaws more quickly than the supermarket variety, you’re not imagining things.
How fast your meat thaws has everything to do with how it's raised, processed and packaged.
One of the biggest factors? Water content -- and grass-fed beef tends to have less of it.