So recently I've been buying the cheaper cuts of grass-fed beef and while I usually use the crock pot in order to soften it up yesterday I had no time for that and just fried some "stew meat" in the skillet, leaving the inside mostly rare. I thought this would help with the toughness of it but alas some pieces are just so chewy and tough that I have to cut them into small pieces in order to get them down.
So here's my question: Is this tough meat still worth eating (and still equally beneficial nutritionally)? Are there any potential problems with eating particularly tough meat or does our stomach acid just take care of it in the long run?
Also, if anyone has any advice on making things like shoulder roasts and short ribs more tender without hours of cooking I would greatly interested in that information as well.
Thanks so much guys.