or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Why does certain red meat once cooked have a liver taste as an end result and how can we get rid of the taste?
New Posts  All Forums:Forum Nav:

Why does certain red meat once cooked have a liver taste as an end result and how can we get rid of the taste? - Page 2

post #31 of 40

I found out that the beef I purchased is  Musillami meats.

 

My sister continues to buy this brand because she charcoal grills hers therefore removing any liver taste.

 

Personally, I want a steak that tastes like steak & not liver -any way I cook it.

post #32 of 40

I sent the company my complaint and rec'd a reply saying that  the liver taste was probably caused by what the cows eat at various times of the year.  When they eat, causes a different taste in the meat.  -  

HONESTLY, I can't believe that what the cows eat is going to make the meat taste like Liver.  As I stated previously, I have eaten 100% grass-fed beef for 2 yrs or more & none as ever tasted like Liver.

 

Supposedly, they will be refunding my money - but we will see.

post #33 of 40

Maybe you overcooked your meat.  Real well done meat can taste like that

post #34 of 40
post #35 of 40

I've cooked meat well-done before & it never tasted like liver.  I hate liver & even when young, I could tell that mom had put a little piece of liver in her veggie soup.

 

So no, this meat was not over-cooked.  But thanks.

post #36 of 40

Thanks for this link.  The liver taste is coming from cows (beef)f and is always moist so that is not the problem.

Plus my sister tasted the same thing - different package of steak.  The first time she cooked this brand steak, she charcoal grilled it & didn't taste it - so that goes with one of the comments on that website - use a lot of spices/herbs.

 

I think the problem comes from

#4.  Tainted or spoiled meat  or  #5.   Animals can eat bad tasting plant

 

For whatever reason - I bought steaks so I could have a good steak & not a meat that tasted like liver..

post #37 of 40

   

Quote:
Originally Posted by ED BUCHANAN View Post
 


There are no more USDA inspectors. They were phased out by the government and meat packers were all put on self inspection.

 

  

  You can check out the thread below, where this same information was discussed.  There are many people on the internet and in certain industries that are spreading mis-information.  They heard it from a friend who, heard it from a friend.  Call your local slaughter house and ask them about USDA inspectors on site, better visit your slaughter house.  There are currently three slaughter houses I use and they each stated all slaughter houses in U.S. must have USDA inspector on site during hours of operation, except for certain in state sales which is a much rarer occasion.  

http://www.cheftalk.com/t/86993/what-has-happened-to-the-fda

 

  Are all slaughter houses equal?  oh heck no

 

 

Quote:
Originally Posted by flipflopgirl View Post
 

Old thread but the update by @ED BUCHANAN is not surprising at all.

Not the only us.gov consumer protection agency that was shut down in the last 6 years.

WHERE is all the money going?

 

mimi

 

 

   The old thread has also been updated, back a while ago.  As of that thread USDA inspectors were still required to be on premises.  I asked this question to a slaughterhouse, again within two months ago, they still require USDA inspectors to be on premises during operational hours.  I'm going to try a couple more, that have farm raised lamb...I'll ask there also.  

 

Quote:

Originally Posted by Betty Squyres View Post
 

I've been eating Grass-Fed, Grass-Finished Beef for almost 2 years & love it.  Recently purchased Grass-Fed Top Sirloin & Ground Beef from Walmart that was GF, GF - I checked online after purchasing.

I have cooked the Top Sirloin Twice and each time, the meat tastes like Liver which I do not like.  To eat the meat, I have to cover it with BBQ sauce or mustard, etc.

I tried to find the brand on Walmart online but can't find it.  I know the brand starts with an "M"

 

-Most comments above are all about inspections + they are older comments - I just want to know why the meat I paid more for is tasting like Liver.

 

 

Quote:
Originally Posted by Betty Squyres View Post
 

I sent the company my complaint and rec'd a reply saying that  the liver taste was probably caused by what the cows eat at various times of the year.  When they eat, causes a different taste in the meat.  -  

HONESTLY, I can't believe that what the cows eat is going to make the meat taste like Liver.  As I stated previously, I have eaten 100% grass-fed beef for 2 yrs or more & none as ever tasted like Liver.

 

Supposedly, they will be refunding my money - but we will see.

 

      Hello Betty,

 

  My experience with beef and pork is that the feed can have a drastic effect on variation in taste.  Until I started finding some nice local farms, I too ate grass fed beef from the stores.  Any store from Whole Foods, European Markets and others.  All of their grass fed beef tasted very similar.  Since we moved out in the country, we've got three friends that have cattle farms.  They each use slightly different practices and feed.  Two of them are nice farms, very similar to each other and produce beef that is distinctively different/better than Whole Foods and the others.   The other, is an even more exceptional farm.  They don't adhere to any government standards, of organic labeling, because as they say...why we lower our standards to meet the governments definition?  They start by treating their soil, that grow more nutrient plants, which then gains as more nutritional feed for the cattle.  They're even a step above the other farms, a nice step indeed.  

 

   Back to the feed for animals.  I would say feed is one of the most determining factors of the flavor in things such as beef and pork...but also game.  Heck, even tomatoes and other produce will taste different if it's grown in nutrient soil, different conditions produce flavor differences as well.  Grapes, olives, tomatoes...all from different regions, soils, etc.  If todays farmers can grow store bought cucumbers, tomatoes, potatoes,etc to be tastless as ever, despite variety...the feedlots have certainly done something similar with our beef, pork, etc.  Raw milk is the same, spring and fall honey also the same...it's the feed, or more accurate...it is the soil, then the feed, then the flower, the fruit, the grass, the grazing animal. 

 

   Okay, with all that...there are certainly various things that can also give an off flavor.  I cannot taste what you taste...but my point is that feed can change the flavor.  Sometimes we pick this flavor difference out as bad...sometimes it's just so different we aren't accustomed to it.  If you have some beef left, try grinding it and making hamburgers...it may be more palatable for you at first.  

 

   For those who have never had Berkshire or Mangalica pigs...I can assure you some will approve and some will think it's such a foreign flavor they detest it.  Today Berkshire, and heritage breeds, are becoming more popular.  With this we get better access to the meat, but we also have farms putting out Berkshire hogs that are inferior in flavor and don't really even compare.  The difference...the feed and the life the pig leads.  To say we are what we eat is an understatement, it is the truth.

post #38 of 40

The meat is sold by StraussBrands - who I contacted - by email.

 

Why the meat tasted like Liver - their reply ". . .the liver taste is most likely being caused by a high level of Iron in the meat. We do see this occasionally depending on the time of the year and Drought / Rain conditions. With the natural way these cattle are raised you can get some variation in the flavor of the meat vs a traditional beef that is always going to have the same diet. . ."

 

They refunded me the cost.

 

**************************

Just a note from my experience the last 2 years in purchasing 100% Grass Fed beef - I have not had this type problem before.

Therefore I will go back to buying directly from a farm/ranch that sells 100% Grass-Fed (Grass-Fed & Grass-Finished).

post #39 of 40
Quote:
Originally Posted by Betty Squyres View Post
 

I do not know if kin to the ones in TX or not.

They actually are... sort of. This excerpt comes straight from their Wikipedia entry:

 

Quote:
"The company was founded in 1928 by Wood T. and Louise Brookshire, when they opened their first 25 x 100-foot (30 m) store on Tyler’s downtown square. Brookshire's was originally part of the Brookshire Brothers chain, which was founded seven years earlier in Lufkin, Texas. The companies split in 1939, when Wood T. Brookshire took control of the Tyler-area stores in exchange for his share in the Brookshire Brothers partnership.[1] The companies are no longer related except by name."

I know this isn't really pertinent to your question, but I just thought it was mildly interesting...especially if you live in the area. The more you know...

post #40 of 40

Thank you for your post.  This is great to know and I feel will be helpful to any others.

 

As for me, I receive a refund check from the company but do not plan to buy any other meat from them.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Why does certain red meat once cooked have a liver taste as an end result and how can we get rid of the taste?