There's a huge amount of variation. Quality meat will have two main differences- firstly, the meat will usually be much better quality due to the following factors:
a) the rate of growth (slower is better)
b) and food it eats (grass fed better than grain)
c)the breed of animal makes a big difference- generally the 'rare' or traditional breeds rather the commercial, grow-fast-on-grain breeds produce a better carcass with much more marbling. Marbling is where there are veins of vat throughout the meat, producing a much more succulent cut with subtle variations in flavour, much like a good whiskey.
Secondly, beef should be hung for a good period (up to a month) after slaughter to bring out flavour. Mass produced stuff is obviously not, it's cow in and then out in Tesco vac-packs as quick as they can.
a) the rate of growth (slower is better)
b) and food it eats (grass fed better than grain)
c)the breed of animal makes a big difference- generally the 'rare' or traditional breeds rather the commercial, grow-fast-on-grain breeds produce a better carcass with much more marbling. Marbling is where there are veins of vat throughout the meat, producing a much more succulent cut with subtle variations in flavour, much like a good whiskey.
Secondly, beef should be hung for a good period (up to a month) after slaughter to bring out flavour. Mass produced stuff is obviously not, it's cow in and then out in Tesco vac-packs as quick as they can.
They who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety- Benjamin Franklin, as if you didn't know...