Shia La Boeuf

I’ve got a confession to make.

I don’t know much about meat. I just put them in my mouth without caring what they’re all about.

Seriously though, all innuendos aside, I know next to nothing when it comes to different cuts of beef. So when I asked the house management team to buy me a piece of beef from the nearest butcher shop because I couldn’t be bothered to drive all the way to the supermarket where they sell the labeled cuts, I have no clue what cut she came back with.

After some browsing and reading a-la exam cramming, my best guess is that this is a piece of beef chuck? Which is bad news for me because what I needed  was a flank steak.

This much connective tissue would mean very tough pieces of beef and I was at a loss to what to do, except maybe get in the car and get the proper required piece. And that’s when I found this tenderizing method

which requires you to liberally salt the piece of meat and leave the salt on for 1 hour per inch thick - so a half hour for half an inch, or 2  hours for two inches, before rinsing all the salt off and patting it dry. I’m going to see how well this method works and hopefully won’t have to drag myself to the supermarket.

Oh yes, if all else fails, I have the tenderizing hammer on standby.