If you do not want to do that then you should get up early in the morning and be the first shopper in the store. Then buy some of their ground sirloin. Usually this is when the meat cutters grind up all the steaks that have started to dis-color and sell them as ground sirloin. Here's another tip ground sirloin and ground round are the same thing. The meat markets just place a different lable on the package.
All stew meat is, is cut up chuck roasts.
Save your self money when buying stew meat, and just cut up a chuck roast or blade roast. Now on to meat packaging plants. I have to sympathize with Hudson's beef. These meat packing plants deal with thousands of pounds of meat a year, it is very tough to monitor every pound of meat that is processed. I knew a federal meat inspector, that told me he would run tests on every dozen or so racks of meat.