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OT: tough skirt

We don't do this in the egg...so I figure its kind of OT.

One of our regular dishes is a beef and vegetable stir fry done using skirt steak sliced up and marinated in Iron Chef sesame & garlic sauce and glaze.  The other day, I was in the grocery, and there was no pre-packaged skirt, so I asked at the meat counter and they cut and packaged some for me.  It was neat watching him cut open the cryopak, portioning and trimming it...and it was a huge piece to start with.  What I got looked really nice...but we cooked it the usual way, and it's the toughest skirt we've ever had.  It's not that its actually hard...but I imagine it's kind chewing a sponge.  Soft, but doesn't want to come apart at all.  What could have gone wrong?

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