Sample 44 - Grass Fed
Date: 04/SEP/2024 | Cut: Rib Eye | Cooking Method: Double contact electric grill, wrapped in aluminum foil, 71°C/160°F, Medium (American Meat Science Association protocol), No salt or additives | Thickness: 1.25 inch
Quality Attributes Intensity
| Attribute | Score | Other Notes | Texture |
|---|---|---|---|
| Smell | 7.9 | Elegant: 0 | Granulated: 2 |
| Tenderness | 6.6 | Transparent: 0 | Fibrous: 4 |
| Juiciness | 7.2 | Present: 4 | Solid: 0 |
| Flavor | 8.5 | Bold: 3 | Aged/Falls Apart: 0 |
| Connective Tissue | 2.5 | Sharp: 4 | Oily: 0 |
| Off Flavor | 0 | Round: 0 | Buttery: 1 |
| Off Smell | 0 | Washed: 0 |
Taste & Aroma
| Attribute | Score |
|---|---|
| Salty | 4 |
| Bloody | 1 |
| Tart | 1 |
| Iron | 3 |
| Umami | 4 |
| Metallic | 2 |
| Sweet | 2 |
| Mineral | 0 |
| Bitter | 0 |
| Beefy | 4 |
| Corn | 0 |
| Porky | 1 |
| Grains | 0 |
| Burnt | 0 |
| Grass | 3 |
| Leaver | 0 |
| Dirt | 0 |
| Aftertaste | 4 |
Notes: In raw, intense red color and fat smell remits to grass. In cooked, the grass fed is very present in the flavor. Quite naturally salty. Umami is very present. No livery flavor present. Metallic flavor is present and aftertaste is strong. Bold flavor. Medium juiciness. Poor tenderness which is the weakness of this sample. Main descriptors: salty, umami, beefy. Conclusion: A unique steak for these days. The grass fed flavor is so present that you can feel the ranch. Medium juiciness. Salty, umami. Not tender. But something that take us to the origin. This is a steak from another age that it is worth it to taste.
Sample 29 - Grass Fed
Date: 04/SEP/2024 | Cut: Rib Eye | Cooking Method: Double contact electric grill, wrapped in aluminum foil, 71°C/160°F, Medium (American Meat Science Association protocol), No salt or additives | Thickness: 1.25 inch
Quality Attributes Intensity
| Attribute | Score | Other Notes | Texture |
|---|---|---|---|
| Smell | 7 | Elegant: 2 | Granulated: 0 |
| Tenderness | 7.2 | Transparent: 1 | Fibrous: 2 |
| Juiciness | 8.6 | Present: 1 | Solid: 0 |
| Flavor | 7.2 | Bold: 0 | Aged/Falls Apart: 0 |
| Connective Tissue | 1.6 | Sharp: 1 | Oily: 2 |
| Off Flavor | 0 | Round: 0 | Buttery: 0 |
| Off Smell | 0 | Washed: 0 |
Taste & Aroma
| Attribute | Score |
|---|---|
| Salty | 2 |
| Bloody | 0 |
| Tart | 2 |
| Iron | 1 |
| Umami | 3 |
| Metallic | 0 |
| Sweet | 3 |
| Mineral | 2 |
| Bitter | 0 |
| Beefy | 2 |
| Corn | 1 |
| Porky | 1 |
| Grains | 0 |
| Burnt | 0 |
| Grass | 2 |
| Leaver | 0 |
| Dirt | 0 |
| Aftertaste | 3 |
Notes: In raw, intense red color and fat smell remits to grass although with medium intensity. In cooked, it present a very interesting flavor profile. Sweet touch is present. Not bold, but elegant, well balanced in terms of umami, sweetness and no metallic flavor traces at all. Excellent juiciness which creates an oily sensation in mouth. Good level of tenderness. Main descriptors: Umami, sweet, oily. Conclusion: Excellent balance in this steak. Elegant combination of flavor, tenderness and juiciness with a present grass fed profile but at the same level of the other descriptor, which makes a wonderful mix of attributes in this steak that I called “the girl’s steak” due to the delicacy, sweetness and friendly texture.
