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Message: <blockquote data-quote="Whisky" data-source="post: 351012" data-attributes="member: 661"><p>As you said, meat varies so much from one animal to the next. In your two attempts at cooking it like you did, if it's not good, it's not gonna get good. Your only other option is to go low and slow for shredded meat, stewed meat, chili, etc; and masking the flavor with sauces and spices. Canning is another option. I've never done it though.</p><p></p><p> I've basically started grinding everything except the hearts and tenderloins because I've also been disappointed more than once in going through the work of cleaning, cutting and packaging chops/steaks, only to have them turn out as crap....And I like beef steak better.</p></blockquote><p></p>

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