It’s more than that. The wonderful sesame beef I used to get at the Chinese restaurant has the same great coating but then turns to something unchewable. Steaks, burgers, they’re all changed. I’ve been searching for articles on this but I can’t find any.
I have noticed everywhere that companies (and families) are trying to make ends meet by buying a lower grade of beef. It means it’s chewer and less flavor.
Also, noticed shoppers buying poor cuts of meat. I used to blame this on the massive influx of Mexicans since their butchers don’t cut meat the way we do. Now, I’m wondering if it has to do with saving money. A different cut is not the same, it’s stringy, chewy and is better for (Mexican soups and stews) that req hire long cooking.
As a result, I am devoting more of my diet to vegetarian dishes, eggplant parmigiana, ravioli, etc. it’s cheaper and I have more control over quality.
they're probably importing it from China (like the chicken) and it probably isn't beef . Goat, dog, horse...who knows?