You might have noticed that although once popular, steak sauces like A-1 are now almost extinct. This is largely in part as the quality of meats in the U.S. increases the need for flavor destroying goop like steak sauces disappears. Long gone are the days of going to a steak house and spending big cash only to destroy a steak in a pool of steak sauce.
Don’t get me wrong, I can honestly say my prior misunderstanding of food and quality beef caused me to ruin several steaks. At the time, though, I did not think the steaks were being ruined and when you grow up in a small rural town your only “steak house” option might be a chain restaurant.
Even a place like Applebee’s or Chili’s was considered an expensive place reserved only for special occasions such as birthdays, graduations, or prom night, sad I know. Is it wrong though if you don’t know any better? For those of you fortunate enough to have grown up in a large city and or have a large city within close proximity, consider yourselves lucky.
Now that you have been given a little background info into my life, we need to explore why steak sauce is becoming a thing of the past.
Perhaps the biggest reason steak sauce is going the way of the dodo really has to do with the quality of beef. From personal experience, I can without a reasonable doubt tell you the difference between Select, Choice, and Prime cuts of beef. For those of you unfamiliar with what this means, in the US the meat is rated one of 3 classes. Select being the least expensive and also most common and Prime being the most sought after and expensive.
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