Rib eye from specific retailer overcooked sous vide

[Anonymous Modernist 17713]

I've been cooking rib eye steaks sous vide for a few months now and for some reason whenever I buy rib eye from Trader Joe's, the meat comes out far more done looking than rib eye steaks cooked at the same temperature (133F) as steaks from other retailers, ranging from butcher shops to Safeway. It's extremely perplexing to me as it's the same cut of meat, and I'm finding it hard to believe that 133F would overcook a normal steak. I'm using an electric deep fryer at 375F for 2 minutes to get the final sear after sticking the steak in the freezer for 30 min.

[Anonymous Modernist 5246]

Not sure if this is your issue or not, but suppliers can expose "red meat" to specific gases to make them look fresher than they may actually be.

[Anonymous Modernist 17713]

I suppose I should clarify, not only does it look more done but it's also dryer and less juicy than other retailers' rib eye steaks cooked at the same temperature.

[Anonymous Modernist 3840]

I have seen this with tri tips. It could be the difference between where the animal is on the meat grade scale; choice, select etc... It could also be the way the animal died, stress, injury, pain. It could also be how the carcass was treated, how long it sits, if rigor mortis set in. You can see this in bratwurst or other sausages, if pink when uncooked it was ground up before rigor mortis set in, red darker colored sausage was ground after rigor mortis set in.