Think cuts for slow braising, meats that are less lean/marbled. Add wine to the braising liquid if that is an option. After the cooking process, when meats are tender, don't puree but pull apart, then give it a final chop with a sharp knife.
what kind of a post is this supposed to be?, I was looking forward to some reasonable info. I am 85 and haven't had any of my natural teeth since I was 26
Yeah all good, but take it from an expert here, you'd better make sure all those pieces, no matter how 'tender' are of a standardized and small proportions or the long term risks can be really bad. Be methodical and deliberate with that knife!
Slow roast a butt roast, covered in Tin foil at 6 hours at 250 or something like that. Take out and chill in fridge. When chilled, cut in thin, thin slices across the grain. Heat with the drippings and eat.
