Why it's so hard to find a really good steak

[tookeymonster]

I prefer deer meat on the rare side on the grill, like back strap!

[Cable]

best steak out there is buffalo IMO. Y.O. Ranch Steakhouse in Dallas makes the most tender steak I have ever eaten. 16oz Buffalo Filet. Way more favor than beef and better for you.

[Br'er_Henry]

Prepared steak... I like the Loggans and Texas Road House styles.. but personally I LOVE Triple C in Devine. For grillin' I like Soriana's (mexican big super market) can't beat it easily!! But the greatest I've tasted is Variety Meats in Laredo. The last three really satisfy my concept of a good steak.

[dmax_hunter]

What crap are you guys referring to that is sprayed on the meat to present in the counter? Is this applied at the packing company, or at your local store? Has something changed in the past 10 yrs? When I was in HS, I worked in a meat market at a grocery chain store and we never sprayed anything on the meat. Having said that, if you saw what occurred in there everyday, you would not buy your meat at a grocery chain either....

[Uncle Saggy]

best steak out there is buffalo IMO. Y.O. Ranch Steakhouse in Dallas makes the most tender steak I have ever eaten. 16oz Buffalo Filet. Way more favor than beef and better for you.

Very informative thread.
Illl have to go with the buffalo also

[txnduckhntr]

ive butchered my cattle both ways, ive poured the feed to them in the lot and ive loaded them straight off the grass.
in my humble opinion, the best beef steaks come from a big ol' fat momma cow that isnt bred. she usually will be large framed, hence bigger steaks, and really fat considering she hasnt been raising a calf inside or out.
i usually find 3 or 4 like that every year and pick one, have her cut up and aged 30 days.
grass fed beef is the best, and yeah the fats yellow, but if ya dont eat it it doesnt matter what color it is

i prefer the black cattle, usually half brangus/angus, but i just got my beef back from a 1200lb F1 momnma cow a few weeks ago, and i have yet to cook a piece of that ol' barren gal that i cant cut with a fork.

[txnduckhntr]

oh yeah, DON'T butcher a cow off a "weedy" pasture, they tend to taste like what they eat, and ragweed and sunflowers dont taste worth a darn

[Codie]

I have never had any problems finding a good steak around here myself -

[outdoordaddy]

Dang...this is making me hungry way too early!

[Aggiebush]

I have a buddy in Voca that raises L***horn Angus cross cattle and grass feeds them up to a month before slaughter. He fattens them up a lilttle and off to slaughter they go. I buy a side off of him each spring and they are some of the best tasting beef that I have ever had. We let them age for three weeks, which makes them taste even better. Plus, at just over $3.00/ pound, mine is cheaper than buying it from a store.

I would eat my steak over any restaurant that I have ever eaten it from, and I have tried a ton of them. I know how my steak was grown, fed, processed and how I like it to taste. Some places are pretty good, but they can't beat doing it myself.

[Roscoe]

Look for a privaye butcher that ages beef. I buy mine from a butcher in altus ok that ages his steaks for 30 days. They are hormone free, angus beef. I also marinade them.
These guys sre from my home town and have exceptional beef.

http://www.allegromarinade.com/

http://www.premiumbeef.com/page/1000...D15dmF4Zi15YXg

20-25yrs ago you didn't "need" to marinade beef for it to be killer...even the cheaper cuts.

[ezypikns]

My Granddaddy used to slaughter a calf every year.

They owned a peach farm in Georgia and didn't raise cattle, but always kept a cow for milk and butter. They'd get the cow serviced and raise the calf up to a pretty good size, then slaughter it. THAT beef had a flavor I still remember. Of course, I also remember the ham from the hogs they killed every fall too. That's some good eatin'.

As far as restaurant steaks are concerned, I never had a bad steak at Pappas Brother's. Pricey, though.

And if you want to give a tasteless steak some flavor, do what we do at home. Salt, pepper, and garlic powder each side, then marinate it for at least a couple of hours (overnight is better) in plain old Worcestershire sauce.

I believe it'd make an old boot taste good.

[MarlinMears]

" the best beef steaks come from a big ol' fat momma cow that isnt bred."

Heifers or barren cows are all we kill anymore. Everyone that eats a steak at my house wants me to feed one for em next year. I may have to go in business...

[Burntorange Bowhunter]

I'm just the opposite....to me a steak is much better made at home where an individual, who knows what they are doing, can chose and prepare a few individual pieces of meat. Having a restaurant chosen piece of meat with a predetermined seasoning and a line cook managing over 100 steaks at a time on a giant grill for three times the price does not appeal to me...

Exactly....

I have never cooked a piece of "tasteless" meat.

[mhbaseball]

I dont know what kind of steaks you have been buying but there is nothing like a good beer steak. Deer steaks are so much better but no where near the taste of beef steaks. Why? Because fat makes the flavor and deer me at is extremely lean. But me watching what I eat and eating good, I dont eat beef steaks very often. But man they are delicious. Willie Joes Processing in Schulenburg makes some really good ones for us