Low-and-slow meat seems very underrated here?

I know the prevailing narrative here is that you want things cooked as little as safely possible, but I really feel incredible on slow-cooked, well-done meat. It’s as satisfying as a rare ribeye (and much more satisfying than ground meat/other cuts of steak), but at a tiny, tiny fraction of the cost of cuts that are both fatty and tender. Large boston butts/chuck roasts/ribs and such are the only affordable sources of fresh, fatty, whole meat that you can find widely available in conventional grocery stores.Don’t really have much to say other than that, just think those cuts deserve a lot more love than they currently get.

from Zero Carb Zebras https://ift.tt/2FIZKDD
via IFTTT