Quote:
Originally Posted by Reiver
Buy better cuts of meat...never have that issue.
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Sadly this is very true.
Buy from a butcher shop, not the supermarket. The meat is properly hung for the right amount of time.
Bring it up to room temperature before cooking. I'm 55 and have only just learnt this (things my mother should have told me in regard to beating my meat).
If a roast be sure to carve it "against the grain".