Grilling & Recipes: Butchering

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	Name:	Talullahhound -
	Subject:	Butchering
	Date:	5/11/2010 9:19:30 AM

I wonder if the inconsistency in the meat doesn't have to do with the butchering of the meat. The stores no longer employ butchers, so the meat is being butchered in some meat packing plant that probably employs a number of butchers with varying skills.

I don't think the freezing makes any difference as long as you don't keep it too long.

According to everything I've read, you should initially sear steaks to lock in the juices, then reduce the heat to finish the cooking. And it is important to let the meat rest for 15 minutes. But, if you get a poor cut of meat to start with, I don't know that anything can save it.