Why Can't I Grill A Decent Steak?

[ghak99]

When you find your meat source and speak with the butcher, ask him how long it's going to be aged. If it's less than a week, ask him if you can pay him a little extra to let it hang another week or two. If he doesn't know why you're asking for this you should probably look for one who does. It's one of many very important steps to producing truly high quality steaks that has been eliminated from most suppliers protocol in an attempt to increase profits.

Just skimmed a quick Google search article, but most of the info in it looks correct and gives you an idea of why it's important.
http://bbq.about.com/cs/beef/a/aa030301a.htm

If people saw most of our carcasses hanging in the cooler they'd never eat the steaks they drool over on the plate.