We recommend cooking these cuts slow and low to ensure the tenderness. As the meat is older it takes longer to break down when cooking, meaning if you cook this too quick and for too long it will spoil.

Reverse searing seems to be the way to go, with a slow and low cook before a quick blast at the end to char the meat. This works wonders on the BBQ and if you have a sous vide machine then this is definitely the one for you.