I gotta say, this is really making me rethink what I have considered to be truth in cooking. All kidding aside, I can't help but wonder about all of this. Truth is, I should have known some of this, as I am quite conversant in cooking eye of round, from super lean and tough to fork tender. It is a puzzle still. I am thinking chili, although I still can't imagine why I wouldn't just use brisket for that use anyways.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."