Why is my meat so hard and chewy?

[Anonymous]

Anonymous wrote:

Anonymous wrote:More details please - tell us exactly what you are trying to make and we'll help you figure out what's going wrong.

I think I might be overcooking and buying the wrong cut. I've tried everything, I always hate the tester of my meat. I like buying lean meat because I feel guilty seeing any fats on meat, although I love the taste of the fattier cuts.

.I use a slow cooker
.I bake the meat with red pepper, mushroom and spices for free style cooking.
.I stir fry

Right now, I have a chuck short ribs - 3lbs worth. What would do with it? I think I should use meat tenderizer so I don't kill it?

Low and slow.
Like 300 or 275 for hours. Any short rib or brisket recipe works.
I would take Ginerale, OJ, Liptons onion soup mix one pack, 1 can whole berry cranberry, tablespoon sugar mix together poor over short ribs in a large pan and cover with double tin foil super tight. Let cook for at least4-5 hours without opening the oven. you can even put a chopped up onion & carrots in the pan if you wish.

Or Sunny Anderson online https://www.cookingchanneltv.com/recipes/sunny-anderson/easy-bbq-short-ribs-1949123

Made that many times or used prepackaged bbq sauce same cooking time.

[Anonymous]

WHAT kind of MEAT?

[Anonymous]

Anonymous wrote:Low and slow.

Or, high and fast.

Without knowing the cuts and what you’re trying to do with it, my guess is that you’re overcooking.

[Anonymous]

Take meat out of fridge 20 - 30 minutes brefore cooking
Cold meat seizes up in heat.

[Anonymous]

It is hard and chewy because it is a dead animal. You should listen to your senses and eat a bowl of brown rice and beans instead.

[Anonymous]

Lean cuts needed to be cooked to medium-rare at the most. Rare is even better. I like to use the "reverse sear" method - you can find good instructions online, but basically it's cooking the steak at a really low oven temp until it's just below your target internal temp, then giving it a quick sear on a screaming hot skillet or grill.

Cuts with a lot of collagen need long, low, slow, moist cooking like a braise, stew, or crockpot. Pressure cooking also works well. Your short ribs would be great for this. Cook it until it literally breaks apart with the touch of a fork.

[Anonymous]

Is it the 99 percent fat free ground? The less fat, the harder the ground meat is to chew