Grass fed beef from a local farm - petite NY strips.
I liked it a lot, but that cap of fat, along the one side had a different taste. Guessing that is a grass vs grain fed thing?
Discussion
NY strip is not my favorite cut. Grain fed will usually have better marbling.
I’m a big fan of NY strip, largely because it does rare better than a ribeye, which needs a touch more done to render all that marbling.
This was almost a ‘gaminess’, but just in the thick fat, running along the side. I can only say it reminded me of a taste I occassionally get from lamb.