[masraum]

We get our chicken and eggs at a booth for a small farm at a farmer's market. They expanded into other meats. I assume they are grown by other nearby farm, but I'm not sure. The ground beef that we get there looks like most ground beef, but cooks up SUPER TENDER. I've had lots of ground beef and tried lots of other sources, and this is by far the most tender that I've had.

We also get some from a dairy farm where we get our milk. I'll have to pay attention to how theirs cooks up compared to the various store bought brands (various organic, natural, pasture, grass fed, etc....).

I know I hear about different aspects making meat tough. What do you think is more likely, that something about the meat is making it tender or more likely, something in the grinding process?