----- Original Message -----
From: "Richard Geller" <[log in to unmask]>
> Question: does this beef make good ground meat, e.g. hamburger?

As I recall, the hamburger was fine.  I can't remember the percentage of fat
we had mixed in (30%?), but it's fat that determines much of the juicy
"tenderness."

> Also, if it is tough, I imagine it would make a magnificent braise, e.g.
pot
> roast or in the case of steaks, so-called "swiss steaks". Tough meat can
be
> cooked with moist heat for long periods, and has a lot more flavor.

For several years now, I've had a cooking method that renders even the
toughest of tough roasts fork-tender and melt in your mouth delicious.
E-mail me privately and I'll share the technique.  Back then, I didn't know
how to do this and found the more conventional methods inadequate.  I
resorted to pressure-cooking but didn't like the results.  Bow-Wow, the
dogggers did.

Theola