#5. When possible, buy your steaks from the butcher's counter instead of the pre-packaged section
Supermarkets typically have both a case where they sell unpackaged meat and a refrigerated section where they sell pre-packaged selections. From my experience, the case holds the premium grades and the private labels or store brands.
The significant advantage of buying from the case is working with a butcher or salespeople who can help you select your steaks. If you need to become more familiar with cuts of beef, grades, or the best way to prepare a particular steak, they will be informed enough to give you the correct answers.
You can also ask them to take a piece of meat out of the case so you can look at both sides, give it a smell, check for moisture, look at the grain, and ensure there are no brown spots. You can't do this when it's sitting on a piece of Styrofoam under a layer of plastic wrap.
The pre-packaged steak may look great on the side you see, but you only know what's on the other side once you get it home and open it up. And then it might be too late.
Premium steaks are getting more expensive daily, so don’t be afraid to ask your butcher to check out the meat you purchase. This goes for steaks and is just as crucial as any fish you buy.
Select has the least marbling, making the three less tender or tasty. More importantly, you will pay less for Choice than Select, so spend the extra dollars on Choice if you can. Nothing is worse than chewing and chewing through a tough, flavorless piece of meat.