Question for the cooking thread:
For years, my family has always made roast beef the exact same way. Put it in a slow cooker, add shredded carrots and seasonings, cook all day, it’s nice and tender at the end of the day.
Except, the last 3 or 4 times, it has come out so stringy it was like chewing paracord! We’ve tried it with a couple different cuts of beef, and they look really good sitting in the store, but they keep getting stringier. The last one was so nasty I lose my appetite even thinking about it.
What could be causing this?
Cattle are running leaner these days - and if you are buying from a source/store that doesn’t label their meats you are most likely buying ‘select’ meats - which doesn’t mean they are bad but the fat content will be a lot less, which will make any select cut stringier/less tender.
Even a choice cut of beef will not be a choice cut from 10 years ago - everything, including the economy, is getting leaner....it all has to do with the fat content - there’s no fat- most everything is running lean and mean.(stringy and tough)
Ask before you buy.