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?