I've had some really good steaks from butchers (dry aged sirloin) but I recently had some not-as-nice dry aged sirloin from a deli counter.
So maybe it's engrained, but I like the taste of supermarket steaks a lot.
But here's what else I like: when you buy a steak, you can see exactly what the marbling is like on each piece. Usually (girlfirend included) people assume a "good steak" is lean red meat with white fat on the outside.
You won't often see dark red meat in supermarkets as it's packed airtight, but you do see people leaving the meat with the best marbling, sometimes to the point where is has to be reduced (and I snap it up). People must either assume it's gristly (although you can tell the difference between fat and gristle), or scraggy, or bad for you, but they're easily the best tasting.
Anyone else find this?
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