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

[rocoso]

The problem, as I see it, is with the retail stores. Years ago, USDA choice grade beef was the standard. Now the standard is USDA select grade, if it is graded beef at all. All beef needs to be inspected, but not graded. HEB can call their beef anything they want, just as long as the don't call it USDA. For example, they can sell USDA Select, or HEB Prime. Prime sounds better, but it could be a lower grade than USDA Select.

[txfireguy2003]

In regards to the friut and veggies, I think it has something to do with the ripening. I can't find a ripe peach or plum, tomatoes are always hard (hard not firm) and cantaloupes are always too crisp once you cut into them. Some of this is a result of the mechanization of a lot of harvesting. When you have a machine picking your peaches or tomatoes, they have to be picked somewhat green to prevent buising. Additionally, the big chain stores buy in bulk, say once a week, so the produce has to sit in a warehouse for a while, then ride in a truck, then into the storeroom at the supermarket, then sit on the shelf until somebody buys it. If they bought fresh, ripe produce, too much would go to waste because of spoilage before anybody bought it. If I'm picking fruit of veggies out of the orchard or garden, I wait until they are ripened on the vine/tree before picking, and I eat them within a day or two, and they taste better and have better texture, but I'm hand picking, and I don't have to worry about how long it's going to sit in storage before I eat it.

As far as beef is concerned, several have hit the nail on the head. The producers are paid to produce lots of heavy cows, not a few tasty cows. HEB meat is usually okay, but I prefer Sams (unless I'm able to buy from the local butcher), it's cheaper and has more flavor. What I generally do for a good flavorful steak involves preplanning. I buy a bunch of steaks at once, and repackage them into family meal sized packages. As I divide up the big package, I season my meat with whatever seasoning I'm using at the time, then put them in vacuum bags (the ziplock ones are fine, but they don't always hold the vacuum like a foodsaver) and freeze them with the seasoning in place. Then, when it's time to cook them, I just thaw them, and ALWAYS let them sit on the counter long enough to come to room temp, that will increase tenderness. I fire my grill up on high, get it as hot as it will get and toss the steaks on just long enough to sear both sides well and pull them. My friends prefer my steaks over just about any restaurant steak, and they always ask where I get my meat.

[d1rich1]

This is such a good thread I've got to bring it back

[Dale Moser]

There's a porterhouse "aging" in my fridge right now.

[d1rich1]

There's a porterhouse "aging" in my fridge right now.

I learned more about steaks on this thread and Jerps link than I knew after a whole lifetime of eating steaks! good stuff

[CaptJack]

can you say - GRASS FEED - in Schulenburg

[Boomboom]

This one was pretty good!

[Txnrog]

If you want a good piece of beef and eat a lot over the year, go in with some buddies, pick out a fat range fed heifer or steer, and have it butchered. Couple buddies of mine do this every year, and it's great meat. Personally, I don't do it because my freezer generally gets full of game meat, and I prefer it to beef anyway, but rancher direct is cheaper and better.

[Mike Javi Cooper]

I grew up eating range beef, chicken and eggs and drinking milk fresh from a cow’s udder…

Never understood…

Ageing beef or game… the best taste is right off the steaming carcass and seared on both sides just enough to keep the juice in…

Dry rubbing with anything except salt and pepper

Marinating meat unless it was too tough to chew..