It seems like over the past 10 years (appx), steaks have become almost flavorless, compared to how they used to be. Although they are better at high-end steak houses, there’s still a general decline in quality across the board. I’ve tried grass-fed, corn-fed, grass-fed/corn-finished, and naturally-raised, yet I’ve rarely enjoyed any steak in the past 5-10 years.
Another thing I’ve noticed is that steaks sometimes have a liver-y flavor these days, something I never used to see. What’s with that? A French master chef I spoke with briefly said that the liver-y taste is due to improper aging. Apparently there’s a whole lot of improper aging going on these days, because that liver-y taste seems to be more and more predominant.
I’m about to give up on getting a great steak—it’s just too expensive a gamble.
Just wondering, though—maybe it’s beef in general. Burgers seem to have gone in the same direction.