On Saturday, March 27, 2021 at 1:55:48 PM UTC-4, dsi1 wrote:
> On Saturday, March 27, 2021 at 7:44:57 AM UTC-10, bruce bowser wrote:
> > On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:
> > > On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
> > > > I made French Dip sandwiches and home made creamed corn.
> > > >
> > > > The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> > > > over 2 pounds done sous vide.
> > > > It was a little tougher than I expected. I made the sandwiches on
> > > > heated bolillo rolls. The meat was dipped in hot beef consumme to
> > > > warm it. Small dishes of the hot consumme alongside for dipping.
> > > >
> > > > The creamed corn didn't turn out as thick as I wished because I
> > > > didn't give it enough time and used the wrong pan.
> > > > I should have prepared the corn in a skillet so the flour, butter and
> > > > cream would have had a beter chance to thicken.
> > > > The corn was very tasty as the corn that I bought was very sweet. I
> > > > didn't add sugar as the old recipes say to do. It would have been too
> > > > sweet.
> > > >
> > > > All in all a decent meal for not much work
> > > > Janet US
> > >
> > > Grass-fed beef is tough stuff.
> > There are all kinds of tenderizers for beef out there, too.
>
> That makes sense if grass-fed beef is the only option. At this point in time, there's no reason to buy grass-fed - well, unless you actually prefer tough, strange tasting, beef.

Also, not if you're used to grinding your own beef before cooking, like with brisket. (Unless you finely chop taco meat before serving and filling a tortilla or taco shell, like they do in food trucks - and no, its certainly not 'strange tasting' to us here on the mainland). You wouldn't ground corn-fed beef. Would you?