Eating very well done meat all the time? Nutrient loss? Other concerns?

I prefer very rare beef, but my budget has me currently on chuck, which I only seem to enjoy after simmering (with a little free suet) for a few hours until it’s pull-apart tender. I leave the liquids in (very reduced) and consume them.Any concerns with eating meat cooked this much for every meal? Any nutrient loss, or any reason it might be inflammatory?



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