Vist a Whole Foods store, in the meat department the have a very special cooler just for those cuts of beef, temperature and humidity controlled.
Roger-
Hello-
First post here. I understand the low and slow cooking method for tough cuts of beef or even venison; that the meats own enzymes will break down tough connective tissue with very slow cooking, cooking in a 225 degree oven.
My question is about reheating leftovers. What is the best...