11 minutes ago, Okanagancook said:Grass fed meat is notoriously less tender than grain fed which is why I go with 24 hours. I have two flank steaks and one was fine but the other one had been cross hatch scored by the forking butcher! Sheesh. Leave my meat alone. I love the farmers who I get the meat from but the butcher they use sucks...same idiot who cuts the lamb shank bones into three making it impossible to make a nice presentation. Grrrr. And their lamb ‘stew’ meat is the breast cut into cubes...way, way too fatty in my books. Ok, I will stop. I do like the meat flavour and knowing where my meat comes from.
Why don't you tell them you hate the butcher. He thinks a flank steak is a duck breast? What do you do with a mutilated flank steak? Fajitas?
infuriating.
