On Mon, 28 May 2012 00:06:58 -0700, David Harmon >
wrote:

> On Sun, 27 May 2012 21:38:50 -0400 in rec.food.cooking, chet
> > wrote,
> > Well I went to the supermarket for some meat today for making the
> >cheese steak hoagies, my wife said to get some rib eye, so when I get
>
> Good choice. In fact, the standard classic choice.
>
> >there, one of the butchers was working at the meatcase. I asked him his
> >opinion on a meat choice for making cheese staeak hoagies, I said I was
> >going to get some rib eye and slice it thin, he said this meat here
> >would be a better choice, since I don't know much about meat, he said
> >here is a nice pc of eye round, he said I can trim it and slice it thin,
>
> Bad choice. It's gonna be tougher than the rib eye.
>
> >Ok sounded good, when i get home my wife said the butcher talked me into
> >a tougher meat, well she was right, it was a tough and made a lousy
> >sandwich. now I have an extra 4 lbs of this meat in the freezer, I don't
> >think I will try it again for steak hoagies, how can I use this meat in
> >other recipes where it won't be so tough, hate to waste it.
>
> Take it back. Tell your story to the supervisor, the manager, the store
> owner if you can. Explain in what way the advice you got was bad. >*Ask
> for a refund.*<
>
It's still good for something delicious. I'd say "lesson learned" and
turn it into beef bourguignon or carbonnade.

--
Food is an important part of a balanced diet.