In my opinion the meat today leaves much to be desired. I buy organic, local grown and grass fed as often as possible, but sometimes - due to budget restrictions, lack of access to good meat and a slew of other issues, you're just stuck with the meat from the grocery store. Here's a little trick that was shared with me on how to make any cut of meat a little less tough. It works quite well too. This also works for pot roasts and other larger pieces of meat.
Here is Quick Cooking Tip #2 -
