It is important to go to the butcher, a professional who knows his stuff. Because, in fact, the tenderness of the meat will also depend on the choice of the cut, the date of slaughter, the packaging, and the quality of the supply. Forget the eternal « it’s the butcher’s fault, he served me his leftovers! »
You need to be more specific when making your request: « beef for braising, pork for the oven, escalopes for the pan… » These details are important to the professional, who will also give you valuable advice and that bouquet of aromatic plants lying around on his worktop.
