Frankenbeef

Down here in Texas we eat a lot of beef. Anyway, I've been butchering a lot and well, the meat seems WEIRD. I know we're not buying the best money can buy, but it's not dog food grade either. Okay, we're doing tenders and New Yorks and they have the most bizzare layers of fat, it's like giant hunks of some superhuman silverskin that's really tough to remove. And the shapes are strange: some are so huge that this cow must have had its own zip code. It doesn't taste bad, it's just a pain to cut every day. Is this weird drugs that I've been hearing about or am I a total idiot

hey spot is the meat select or choice?
i cut meat everyday strips,filets,tops,ribeyes, i even have a saw to cut ribs and pork and shortloins (porters/t-bones) IBP is a good brand what are you using?
do you hack alot of meat?

Wow, Jeff, I haven't a clue if it's select or choice....it could be cutter. No, really it's the Sysco Supreme line and I think (I might be way off on this) they use Cargill. And yes, I do steaks every day. Our yield really blows, I moaned to the guy that orders about it and well, Sysco still brings the meat.