Presumably, like most people, you buy your meat from the supermarket; and that's where your husband gets the crummy stuff.
The first line of defense is switching to an actual quality butcher market which doesn't deal in poor or poorly cut meat. The whole getting to know your butcher thing may or may not work; but the getting to know the guy who puts out the plastic wrapped trays in the supermarket is pretty much a waste of time -- at least as far as meat goes. I buy from a bunch of people and find that the quality of the meat supplied by the wholesaler is more important than the nature of my relationships with the guys working in the stores. That said, having someone willing to sort through a few cases of packer-cut briskets for the best one doesn't hurt.
Does your husband want to learn how to cherry pick supermarket meat or not? Most people who want to know, can find out pretty easily -- which makes me wonder about the value of the whole program. As the saying goes, "You can't teach a pig to sing. He only gets mad while you become increasingly frustrated."
If he (your husband, not the pig) does want to learn, probably the best suggestion so far is for the two of you to go together a few times so you can give him tutorials. As you know, picking through the meat section is all very ad hoc, but not terribly nuanced. And while I know several good meat education sites on the internet I don't think they'll really teach him to defend the integrity of your table in the super. He (your husband, not the super) is either willing to pay attention (which is most of cooking) or he isn't.
As I recall, he enjoys outdoor cooking. Perhaps the best way for him to learn about the subject is to buy some large pieces and have him trim, portion ("steak" and/or "chop") and grill them. One certainly learns the value of the importance of avoiding gristle, a sharp knife and a straight cut. Responsibility for the ultimate dish provides context and focus.
Edited by boar_d_laze - 8/16/11 at 7:02am