Unless You're In One Of These Two Places, You're Not Getting A Great Steak - Business Insider

Unless You're In One Of These Two Places, You're Not Getting A Great Steak - Business Insider

Josh Ozersky is an award winning food writer and author of 'The Hamburger, A History' and he has a message for you about the steak you're eating:
It's probably not that great.


Ozersky wrote a piece in Time Magazine called 'The Problem With The American Steak', and while it is about how our obsession with steak has made us all blind to low quality cuts, Ozersky mentioned two places where you'll get a cut above the rest.

From Time:

What are you really getting for your money? Not great steak. There is never enough prime beef to go around; much of what gets served in steakhouses is actually USDA “high Choice,” which has less marbling than USDA Prime. If you’re not in New York City or the military, your chances of seeing actual prime are low indeed. But you’ll still pay a premium for whatever it is you’re getting.

Read more: http://www.businessinsider.com/unless-youre-in-one-of-these-two-places-youre-not-getting-a-great-steak 



How Crappy Steakhouses fool their customers

Be forewarned.

Time Magazine's Josh Ozersky has an awesome piece out called 'The Problem With The American Steakhouse' where he goes on a sophisticated rant on how we're getting screwed out of our ideal steakhouse experience.

From Time:

I don’t write this as a food pundit. I say it as a glutton and as an American. Steakhouses are not really restaurants, in the strictest sense: they are closer in spirit to strip clubs or spas, places to which people repair for rites of costly self-indulgence, Dionysian revels in which stressed businessmen or harried wives vent their hypertension.

Ozersky talks about how steakhouses get away with this madness.

There are certain tricks of the trade to make so-so cuts look super:

So steakhouses find ways to trick you into thinking you are getting something precious. They bathe the meat in melted butter, which is good, but as much of a deceit as a padded bra; they buy steaks that have been jabbed with thousands of tiny needles to make them soft; they’ll use MSG or other tenderizers; they’ll call a steak “dry-aged” that has been in their refrigerator for three days (as opposed to a month in a real aging room.)

Read more: http://www.businessinsider.com/this-is-how-crappy-steakhouses-fool-their-customers-2012