Ezequiel;
It's not the way the meat is cooksed that is so objectionable, it is the way it is cut before cooking. Dominican butchers live up to the name--they "butcher" the meat, cutting it slantwise across the grain or with the grain, thereby making it VERY TOUGH to both cook and chew. In addition, they cut away ALL the marble and leave the steak very dry.
Steaks should be cooked VERY FAST over a charcoal fire, seared on both sides first then allowed to finish cooking "on the back burner", so to speak. That way they are both done (slightly pink in the center and juicy, not bloody) and tender to the most discerning mouth and taste. I would imagine that you grew up eating "range-fed" beef. So did I, but with the beef we ate, the grass was plentiful and nutritious, not weedy and with a lot of tree limbs intermingled. The same applies to both goat andmutton, or lamb which should be ranged on CLOVER so as to eliminate much of the harsh , or "wild" flavor in the meat. Then both should be marinated in a lemon juice and olive oil (1/2 %&1/2 mix) to further cut down on the "wild flavor", or with Mint sauce for the same reason. If you are ever around Cotulla, Texas, have some of their BBQ Cotulla style. You'll go back often. Much like Chivo Picante, only better, having been cooked over a Mesquite Charcoal fire overnight.
Texas Bill
