My husband and I were eating a steak he prepared yesterday. It was spiced very well and had sauteed onions. But the meat was so tough it didn’t break down with chewing. So we talked about it, and I said “I have a theory. They don’t have a lot of free land here, so maybe the meat we eat is really old dairy cattle that are too old to produce milk, so they kill them and this is what we eat.” “That’s not theory, Jenny, that’s reality.”
Then I asked my friend Pohl today what he thinks. He thinks they just aren’t fed well, and said didn’t I notice how skinny they are? I agreed that most are rather skinny. Either way, if you want good meat in El Salvador you probably want to buy imported meat. Go to a meat shop in downtown San Salvador in one of the snooty neighborhoods and find the best butcher. I’ve never been inside one of them, but I know someone somewhere in El Salvador must be insisting upon the best cuts of meat, so if you’re a tried and true meat lover, you will find it.
As for us, we’ll stick with chicken and pork, just as tender here as back home.