Probably honestly if you're getting connective tissue noticeable in your steak, it probably means it is a cut of meat that would be better off being braised or slow-cooked, instead of seared/fried.
Beef shin is one of the best things (and also really cheap!) to eat in the universe if you are a meat eater, but if it's not been cooked for 2 to 3 hours or more it's completely inedible - yet if that connective tissue is given enough time to cook it makes the gravy in a stew a bit omfg
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