yes Gretchen, that is also a technique, opposite of barding(wraping in fat). This just incorporates fat into the meat. It is a process that is fading due to the quality of meets on the market now. It used to be very common.
Jacarding machines are a group of closely placed long needles in groups as small as 10 and as many as 100. Its sole purpose is to break down tough cuts like top round and make lesser cuts of meat tender, like top round and some sirloin...
this is rated GREAT for game http://www.jaccard.com/Home-Product-...8B.asp?group=R
I like the idea of breaking the primal down into more manageable parts, and braising will for sure yield a great end result.