I raise all of my own beef. It's all about the genetic starting point and then the marbling. Flavor and tenderness come from fat content. That's why grass fed beef is typically not very good. Best animals we've done have the most marbling in the meat. Genetics are important. We've had animals we put the grain to for 60 days before slaughter and they had lots of body cavity fat and the meat was just so-so marbled. Other animals, same thing, but killer marbling.
No aging, seasoning, or cooking technique can turn so-so beef into great beef.
I heard once that only a few animals in a 100 will qualify for "Prime" grading.
So that's the long answer.
Short? High quality beef will taste and feel much better than what you get at Walmart.
That's a fine answer so thank you.
Reason I asked was that I'd toy with auction coffees now and then. The stuff I usually bought and served, which was excellent, was normally $4-$7/lb green, all in, delivered. But I'd bought some auction beans for much more than that, and tasted beans that sold for >$50/lb green, and the taste difference to me wasn't worth it. It was all pretty much a status thing.
I enjoy grilling steaks every couple of weeks as it's an easy meal, but honestly I don't seek out steaks when dining out as I usually like a multitude of flavors and not a whole lot of just one flavor so steakhouses are rare for me these days. I recognize that I'm out of step with all the
machismo here. But I do buy thicker and better steaks and chops to grill since purchasing an Anova.
