Grilling & Recipes: Butchering

Lake Hartwell Topics

(Lake Hartwell Specific)

61 messages

Updated 5/3/2023 7:56:51 PM

Off-Topic

Lakes Online Forum

83,602 messages

Updated 4/25/2024 2:40:42 AM

Boat Maintenance

Lakes Online Forum

5,193 messages

Updated 4/3/2024 3:47:36 AM

Lake Hartwell Fishing

(Lake Hartwell Specific)

3 messages

Updated 8/24/2016 3:16:17 PM

Jokes

Lakes Online Forum

4,169 messages

Updated 4/15/2024 11:05:05 PM

Sports

Lakes Online Forum

4,260 messages

Updated 3/24/2024 9:24:45 AM

Grilling & Recipes

Lakes Online Forum

2,976 messages

Updated 3/20/2024 11:53:43 PM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Welcome, Guest

Select View Mode: [ classic | beta | recent ]

	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.