A few years back, on a totally different blog, I started a quest to find the best "retail" beef around town. The final result was, there really is not much good retail beef out there, at all. All of the major grocery chains failed to produce any beef product with a good flavor, any substantial amount of tenderness; there was just no good eating experience when it came to retail beef.
Flash forward to right now; has anything really changed? My first answer would be not really, retailers have not changed they way they do business so I would expect that there really is very little palatable beef out there. Please keep things in perspective, what is good to some may not be good to others so if you do eat beef from a major chain and enjoy it, there is nothing wrong with that. Are there exceptions? Sure there are. You may be able to find a "local" beef producer which has taken the proper steps to give you a great eating experience and maybe markets, some markets, are making real changes.
Why can you get OK beef in a retail store but the beef you eat in restaurants is generally much better? (This statement does not apply to all restaurants! I got a steak at a "national chain" and it was inedible, so inedible, my dog would not even eat it!) Here are the reasons why with a general explanation:
Grade: Most steaks served in restaurants, specifically higher end, upscale, white table cloth, steak houses, etc. use USDA grade choice or better grades of beef. This means there is more intramuscular fat (white specs) contained in the flesh of the meat. Consumers grew up wanting and buying lean, ruby red meat from markets; this grade is USDA select or lower. Higher grades cost more and lower grades cost less. There really is a difference between choice and select grades of beef.
Aging: This is the single most important factor determining flavor and tenderness of beef. Most beef served in restaurants is aged more than 14 days and often over 21 days. Beef sold is markets is generally aged less than 6 days (termed "green" meaning young). Well aged meat can turn brown very fast and "green" meat will stay red much longer. Well aged meat is significantly more tender and has more flavor that "green" meat. Wet and Dry aging give different flavor results but that is for some other time (along with grass fed verses grain finished cattle).
So what should us consumers do to find great meat in retail stores? I really have no answer but I can tell you this; get to know your butcher and ask many many questions! By local if you can and help support local farmers! Continue to eat at your favorite restaurants and visit personally owned, local "Mom and Pop" restaurants rather that national chains. Your chances of having a better beef eating experience will be much greater!
Weight loss adventures and random thoughts of Chef Jeff.
