Grey is put in a salted brine at the butcher shop. Red is not. Grey tastes better. The Red kind uses Sodium Nitrate, Nitrates turn into nitrites over time. Curing with salt alone is the longest process. It's how corned beef is done in New England, and for authentic Boston Irish corned beef and cabbage (Really called New England boiled dinner), the salted (only) brine is the way to go. It's pretty much impossible to find the gray style outside of New England, so either you have to brine it yourself, or order it online.
Personally, the gray really is better. The meat is softer and sweeter in the "gray style".
Corned beef is a cow that was only fed corn.
Most likely they sell grain-fed (or "corn-fed") beef.
Corn is a grass, and the grains harvested from this plant grow above ground. Carrots are not a grass but a tap root, and it is the tap root that we like to eat. We do not eat the roots of corn.
Although American beef traditionally comes from animals fed and finished on corn, beef which comes from cows fed their natural diet, grass, is becoming more and more available. Although the health benefits of grass fed beef are relatively well known, it also offers significant gustatory benefits. Cows have an extremely complicated digestive tract which consists of four stomachs and is very capable of breaking down cellulose (grass, or the strands in celery) into compounds that can then be made into protein. When a cow eats an unnatural corn diet, its energy density creates a great deal of fat in addition to forming protein. This is what creates the marbled appearance and mellow flavor of traditional American corn-fed beef. Grass-fed beef is much leaner than corn-fed, since the cow gets less energy from the grass. The health benefits of this are a better ratio of protein to fat and a better fat profile, with grass-fed beef being higher in the same desirable Omega-3 fatty acids that are present in salmon. Grass-fed beef also tastes better. To understand the difference, consider the taste of a filet mignon which is tender, but a bit bland, and of a top sirloin, which is less tender but loaded with an intense beefy flavor. That difference in taste is approximately the same as the difference between a corn-fed and grass-fed cut of meat. For those who truly enjoy the taste of beef, grass-fed meat has it in spades, and this benefit alone is a strong reason to seek it out. There are a few tradeoffs involved in eating grass-fed beef. The first is that it is typically more expensive than traditional corn-fed beef. The second is that it is sometimes a little tougher than corn-fed beef, since it has more protein and relatively less (tender) fat. Finally, because of the low fat content, it should not be cooked beyond medium, so it is not well suited to those who prefer their steaks well done. It is, however, delicious in stews and braises. Grass-fed beef is becoming more and more available. For those who are looking for either its flavor or health benefits, it is a compelling choice.
No beef cattle can also be fed, grass, corn, insilage, silage, grain, oats, barley.
a mixture of mainly corn and beef.
Corn beef Corn beef
No. There are many cattle feeds that are vegetarian besides grass. The most common are corn and soy.
He was going to ship grass fed box beef to Chicago and thereby get rich quick. Americans had become accustomed to corn fed beef and was not interested in switching to grass fed.
The brining process...the red has extra preservatives (potassium nitrate) and the gray just has salt....the gray is really salty!
Dry corn is dry and soaked corn is wet.
there is no telling though they are quiet the same.