What are things to look for when choosing a raw cut of Steak?
A few things:


grain fed vs corn fed vs grass fed.
Each style lends their own flavour to
the beef.

free range vs. feedlot. Cows fattened on feedlots will have more
fat; the meat of free-range cows has
a deeper flavour. Feedlot cows will
also be more tender.
'Organic' (a word with no meaning really) vs non. Some chefs are
concerned with antibiotic and
hormonal treatment of cows;
generally speaking, something labeled 'organic' is less likely to
have been chemically treated while
alive.
marbling, the degree of intramuscular fat. More marbling =
more flavour. Bear in mind of course
that some cuts (e.g. tenderloin) have
very little intramuscular fat.
aged or not, and wet vs. dry. Aging meat allows lactic acid to denature
proteins and increase flavour. Dry
aging is significantly better for
this than wet. However, that comes at
a cost, as dry-aged meats must be
trimmed, resulting in a lower yield
per initial pound of product.