Hi ... something that's got me perplexed for years is the result of slow cooking the cheaper cuts of meat in particular beef whether conventionally on the hob as a stew or in a slow cooker. Shin and cheek taste good if they're not over or under cooked but something like topside or 'stewing beef' seems to lose all flavour into the stewing juice and ends up tasting like (and having a similar texture to) cardboard ... excellent tasty gravy but 'dull' tasting meat ... anyone any ideas please ?