Also, good grass fed beef fat will taste like the meat and not fat. Keeping Ground Beef Fresh . Cook the meat the day you bring it home or freeze it. Sometimes you can get a "high bright" flavor in females if they are butchered at exactly the wrong time in their hormone cycle. Either cook it or freeze it within a day or two of buying it. Usually, you'll see a sell-by date on the package. It literally will melt in your mouth - kind of like butter. I really can't even stomach conventional beef. To avoid wasting food, take action when you purchase ground beef. It can be a bit sweeter than other red meats, yet still possesses a dense meat flavor with a hint of gaminess. PREVENTING BAD TASTES Taking the game out of game starts in the field and continues on the butchering table. On the other hand, if you feel you can up the % of GFB, go ahead, the idea is … Even if that date is two or three days in the future, pay no attention to it. Grass fed beef tends to have a stronger flavor ("gamey") and might be what you are experiencing. Aging is an art form and some butchers do it well and some butchers save money by cutting corners. I must admit that I had heard the grass fed beef might taste odd to most of us not used to it. Odd question though...how to remove beef taste from beef. So throw ground in spaghetti, sausage in with soup, and roast with vegetables. I decided to buy the beef patties, because I did not want to spend more money if the meat wasn't to our liking. The first concept is best portrayed by the old saying, “An ounce of prevention is worth a pound of cure.” Timely and precise field dressing can prevent many flavor problems. It tastes somewhat like a mix between beef and venison. As I stood there, the seller nearest me, offered his "shade from the sun" while I texted. Beef needs to hang and age or it will taste and smell "green". When I first started cooking deer, I tried to treat it separately and cooked it to go alongside our side dishes but again, to me it was too gamey … It's called warmed-over flavor, or WOF for short. A powerful foe exists in kitchens the world over—a force so strong it can render even a famous chef's roast chicken cardboard-y, stale, and faintly rancid. for example, form a very small patty that has 50% GFB(grass fed beef), 35% GS(ground sirloin) and 15% BS(beef suet) and grill it. To me, if the deer meat is left on its own it tastes gamier. I feel like we are missing something. If it's still too gamey you would reduce the % of GFB and adjust the GS. Then I got lured into buying his beef. The three answers that are already here are all partially right and all incomplete. To judge for ourselves, we went to the supermarket and bought 16 grass-fed and 16 grain-fed rib-eye and strip steaks. Interesting they do manage to show the two interpretations of the word gamey. Grain-fed beef has long been promoted as richer and fattier, while grass-fed beef has gotten a bad rap as lean and chewy with an overly gamey taste. This taste is exacerbated the more you cook it. I agree that good grass fed beef should taste "beefier" than store bought. You should … Here's why it happens, and what you can do to avoid it.