You can use a pressure cooker for those tough cuts and they’ll fall apart.
A pressure cooker will do that? I use lemon juice and basalmic vinegar in the marinade ... acids start eating the connective tissue ... at least I think they do.
I picked up a T-Fal pressure cooker at a second hand store late last year for 3 bucks. It had never been used. I’d always been afraid of them, but never again.
And talk about frugal. Yes, you can get cheap meat and turn it into something amazing (those cheap, tough cuts also have the greatest amount of flavor). But what’s great about it is you’re only running the stove for 1/3 of the time you ordinarily would.