Can't make it out?

Hi To You All,
Let's see if anybody else has this problem.
Both of us cook, the other better than me.
I like to buy Pork, Steaks, Scotch Fillet Steaks, Loin Chops etc. Crackle works OK. As does Pork Belly.
Our Problem is, once cooked, trying to get whatever a little under done, & it is almost impossible to eat. Just so tough, & the teeth can't take it at all.
My Wife is an Excellent Cook, & has won a lot of prizes for Her Cooking.
We have tried several ways of cooking, Frying Pan, Electric Fry Pan, Sandwich Press, Microwave, Electric Small Oven, all to no avail. Just tough.
Buy from wherever Big A, Big W, Big C, Butcher, Dellie. Just doesn't seem to matter.
Know a little about Meat, as my Father was a Butcher, learnt a bit from him, my Mum was an excellent cook, & we ate the best. Seems these days they don't let the meat Hang long enough, & I believe this could be the reason.
What Say You.

Can't say I've noticed a problem.

SWMBO is an excellent cook and her stuff always comes out right no matter how its done, but I do cook about every third night or so to give her a break.
I try to burn the odd dish, add funny ingredients (especially to my soups), or overdo the spices every now and then, just to remind SWMBO that I'm not that good at it in case I have to start doing it every second night or more.

Apart from curries, meat and veggie hotpot (OK its a stew), or seafood and salad, I usually roast/bake most meats under what I generically call a "Meat and Veggie bake" using a long slow cook method.
Usually its pork or chicken as I don't like lamb and only like beef done in certain ways, a big piece of meat - especially steak, does nothing for me these days.

My meant and veggie bake goes like this.
Olive oil, nice thick layer of coarsely chopped veg and then add chopped pieces of chicken, pork or steak and drizzle more oil on top. Add some herbs and spices, mix up so everything gets a coating. The fanciest I get is sometimes when I crumb the meat before it goes in.
180º oven for 75 minutes or thereabouts. After this the meat is usually melt in the mouth.

The only think I fry regularly are eggs, snags, bacon, fish and stir fried veg. Sometimes I fry crumbed pork or veal cutlets and they always turn out real nice - apart from the ones I burn.:D

Yeah, they don't hang meat like they used to. Regulations stop 'em from doing it. here are things you can do at home. I don't eat a lot of red meat anymore but I do enjoy a good steak occasionally. I buy whole rumps that are vac packed, stick them in the fridge, bottom shelf and leave it alone for 6 - 8 weeks. Yep, 6-8 weeks. Take it out, give it a light rinse, it may appear a little green at the edges. Slice thickly, wrap and freeze. Talk to a Sth African, they like their meat just about rotten before cooking.

About 30 odd years ago I used to have a relationship with a butcher who would happily hang meat for me in his chiller. Stick it on a hook and let it sit until the outside has gone nice and dark, and quite hard and dry. Again, about 6 weeks or so. Take it home, slice off the couple of mill of dark hard meat. Slice the balance for steaks. Yumbo!! The offcuts make some of the best beef stock you will ever make.

Cheers
Bevan