Here’s an interesting comparison:
These are similar cuts (the front is a delmonico loin cut, the back is another type of loin cut) so I assume it’s a fair comparison. The difference in color is just amazing to me! The meat in back is “naturally raised” meat though not grass-fed. We used the Mark Bittman pan fried/oven method I’ve discussed before and to me, the CSA meat definitely had more flavor. The other meat was just flatter and blander. Almost as if we hadn’t salted it. Salt is well known to elevate and enhance flavor, but in this case it just didn’t have quite as much to elevate!