@7
Disappointing about KC Meats, the silver skin is “fascia”, that’s what is I see as the *bane* of bad meat cuts at supermarkets here.. they always hide it so you look at the top of your steaks and see reasonable marbling and it appears cut across the grain, then you pull it out of the pack and the little muscle binding tough piece of ‘silvery skin’ makes it almost impossible to enjoy the steak. Was the fascia from KC along the side/with the fat? Or was it horizontal through the meat separating the cut? Were you able to see their available meat at all, or just do all the ordering online/via mail? If they have a place where they warehouse all their stuff or something it might be worth finding…