Find a local farmer who sells direct and split it with friends. I paid $2.60 a pound cut/wrapped/delivered to my front door for grass fed 5 months ago.
Big Factory vs Organic Beef - Page 2
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You'll find Grazin Angus at Union Square and I think Grand Army Plaza in Park Slope.
Check out their website, they list their locations there.
They've also opened a little cafe in Ghent. Can't wait to go get a burger there.
I'm entering this discussion with trepidation, as I see some flaming going on.
I CAN tell the difference between the two, and frankly I prefer the non-organic taste. But, I buy organic from a local farmer, who does his best to finish his beef off on grain, but it still tastes a little wild to me. Maybe just because I spent so many years on the other stuff, but I still buy the organic and support the local organic producers. I buy this where I buy cheese, which IS superior in taste to what you can get in the store. He makes the BEST cheese in the world, IMO. Luckily I'm at the age where the taste buds tolerate much higher levels of herbs peppers and garlic than they used to, so by the time I doctor it up, you can hardly tell the diff.
I remember tasting venison years ago and it was awful. But recently I had some from my neighbor (bartered for some embroidery I did for him). It was really good. Turns out the deer are eating corn from the fields b/c their natural habitat has shrunk so much.
I've dealt with a lot of free range venison over the years and from what I've seen a key factor is how the meat is handled. You might be surprised at how many simply fail to cool the animal quickly after it's harvested. I've taken different species of wild venison acrost the US and while the diet surely has some impact the greater difference with game is proper handling and butchering.
Corn is like candy for deer.
Edited by DuckFat - 3/29/12 at 9:10am