Sheldon > wrote:

>There is no such animal/designation as free range beef because all
>beef is free range... I've never heard of steers raised in a cage,
>maybe Japanese beef. Perhaps you should try a different cut, like
>chuck, rump is not the best choice for braising if what you want is
>moist meat. Chuck contains more connective tissue but it tends to
>break up when slicing... rump is more solid and tends to slice easily,
>unless over cooked, then you have sawdust.

I think that's right; I told my "buyer" to pick up chuck,
rump, or cross rib, and what happened to be available was rump; my
observation is that is was low on connective tissue.

Kent's suggestion of larding it sounds reasonable.

Steve