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

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.

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.

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

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.

WHAT kind of MEAT?

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.