No, this isn't a question on Mad Cow.
I've lived in Texas for most of my life and have gotton accustomed to GREAT steak meets that I bought in regular grocery stores. While living there I thought they were normal steaks.
Last year I moved up to New England and can't stand the steaks. I'm preparing the meats exactly the same way. What's different? Is there some aging or curing process that is different and can I can simulate what the difference is?
Chicken is good, but enough is enough. Any suggestions are greatly appreciated.
Merry Christmas, by the way.