Bad Steaks!

[mrb627]

Is there anything as heartbreaking and infuriating as sitting down to a steak dinner and discovering that your local butcher has sold you a series of poor quality steaks?

I purchased 4 NY Strip steaks for the holiday weekend. The dinner plans fell through and I ended up cooking the steaks after the fact. Boy, I am glad I did. I would have been embarrassed to serve this membrane riddled meat to guests.

How do you deal with this situation?

Malcolm

 

[launderess]

Since they have already been cooked

Returning for a full refund or exchange isn't possible, but I always complain promptly bringing the receipt as proof of purchase. Happily those that run/manage our local supermarkets and butcher know us of old and that as a good customer am not looking to pull a fast one.

Beef industry is going through some problems and historically whenever that happens either intentionally or not below quality meat is substituted for top shelf.

http://www.agweb.com/article/out_of_sight_beef_prices_pose_opportunity_NAA_University_News_Release/

 

[tomturbomatic]

Get restitution. Beef is far too expensive to let this slide

You wrap them up and take them back, gauge how your story is being received and do not hesitate to jack up hell about a foot, put a block under it and jump up and down on it. Pick a busy time and don't forget to emphasize the aggrieved host angle.

If you wish to remove all doubt about steak, you can serve Fillet Mignon or get nice top round, use Adolph's and grill. Both are just about foolproof. When my parents entertained, we served the guests very nice steaks, but the family preferred the tenderized round steak and it was so cheap, we could do it all the time. There was almost no waste and the flavor was superb.

 

[xraytech]

I've had two recent experiences of sub standard beef, both were from a good butcher shop.
First I bought 4 cubed steaks I made in gravy, in the past they were fork tender. Last ones I got were tough as leather.
Then I bought 5 lbs of rump roast and paid a premium of $5.29 a pound for it. Was a recipe that cooked in oven all night.
I skimmed off 6 cups of rendered fat from it and filled a bowl heaping full of gristle as I shredded the beef.

I've since switched shops and now buy directly from a place that slaughters what they sell. Not only is it better quality I'm paying less too

 

[pcasa]

kroger

Being a beef loving Texan - I only buy ANGUS tenderloin from my local Kroger - it's more expensive than some cuts - but more reasonably priced than buying from a fancier store - I'm rarely disappointed and Kroger has never refused to credit me for anything that I have returned - no questions asked - full refund

 

[danemodsandy]

I'm Well Known....

....For saying,

"If I can't chew the steak, I'm gonna chew the manager!"

Luckily, we have Fareway here, and their meat counter is to die for.

 

[wayupnorth]

Working as a cook in a truckstop in high school, I learned alot quick. The chef told me to always take a sharp knife and score all the fat on steaks or chops before cooking. I still do that, but marinade everything after that now. It does make a tough piece of beef or pork so its not bad at all, and very chewable and quite tasty off the grill.

 

[mrb627]

Not tough

The meat was tender and delicious, it's just that every steak had an objectionable vein of membrane marbled through it. Making for quite a bit of waste from what would otherwise be a cut of beef that should be 98% consumed.

It makes me want to renew my Costco membership solely for their butcher shop.

Malcolm

 

[norgeway]

I always buy

WELL marbled Rib Eyes, My Parents never ate anything but t bones, filet is tender...but not really as tasty as a good fat rib eye....cooked about 30 seconds on each side!