On Sat, 10 Mar 2018 08:24:56 -0600, "cshenk" > wrote:

>Terry Coombs wrote:
>
>> On 3/8/2018 4:52 PM, Sqwertz wrote:
>> > On Thu, 8 Mar 2018 16:46:22 -0600, Terry Coombs wrote:
>> >
>> >> * This is the one I've been waiting for , the annual March meat
>> sale at
>> > > our favorite local chain . Scored a 16# chunk of rib eyes for
>> > > $3.97/lb , 12# of New York Strip for 3.48 , Pork loins at 1.48 ,
>> > > bottom round at 2.79 , whole pork butts at a buck 49 . And 10# of
>> > > supposed to be 73/27 burger at 1.69 - the butcher said it was
>> > > leaner than that so I picked one up . Got a couple of those 1"
>> > > thick rib eyes soaking in some red wine as I type . It's gonna be
>> > > a great dinner tonight .
>> > Only a meat moron would soak a ribeye in red wine. Even Pussy Katz
>> > wouldn't do that to his cheap-ass beef.
>> >
>> > -sw
>>
>> Oh get over yourself . You're just not that great a cook from what
>> I've seen you post . Those steaks are going to be fork-tender when
>> they come off the grill because of marinating in wine . The potatoes
>> are already baking on the grill , steaks will go on soon . I'll be
>> sauteing some onions and mushrooms to go with - in real butter with
>> just a dash of garlic and some salt . I won't be thinking of you as I
>> savor the delightful flavors playing across my palate .
>
>There's many ways to tenderize a steak. I've use a mirin mix in the
>past to good effect.

Then it's no longer fresh beef.