You can get bad stuff everywhere. Localy is the best, check out the stuff, but it is very difficult for a non proffersional to "see" whats good or bad just by looking at it.
Its not possible to pinch it and feel it at the store either. My best advice for you, is to find a couple of diffrent types and then try em out. See the difference and you will soon learn how to "see".
And, well, should you bee unlucky to get a piece of hard and dry peice. Dont cry, put it in the oven at about 70 degrees celcius for 12 hours, the result would be a totaly black "coal" peice, the juice it left would look like tar. Dont waste it, it makes the best sauce ever (just add some cream and milk)!! Place the peice of "coal" in salted water for about 4 hours.........the result is a steak that will "melt" in your mouth.
I use this method of cooking, mainly on "useless" hard peices from any animal, specialy good for deermeat.
EDIT: Generaly supermarkets carry low quality beef