Quote:The markdowns are where the best deals are, if they offer them.  Better markets have a better understanding of their needs (and have cut schedules/lists) and do not do markdowns unless they are way off schedule (which is rare - no pun intended.)

 

There is nothing wrong with "browned" beef.  It's that we've been conditioned as shoppers to buy the reddest looking meat.

 

As long as you're buying from a shop you would feel safe with their "fresh" meat, their markdowns will be just as good (or even better.)  If it passes the smell test and is not slimy, it's good (that's of course on the extreme end of "browned" beef, in case you're wondering about the meat that's been in the fridge a while that you didn't get around to cooking for a few days.)

 

Let your steak get to room temp before cooking for a better cook, more tender steak.

"What do I know of cultured ways, the gilt, the craft and the lie? I, who was born in a naked land and bred in the open sky. The subtle tongue, the sophist guile, they fail when the broadswords sing; Rush in and die, dogs - I was a man before I was a king."