I'm looking for a good choice of beef for pressure-cooked rich stock and for sous-vide jus/coulis. In both cases the meat will be ground before cooking and donated to the cat afterwards, so texture is unimportant.
Ideally one of the cheap/tough cuts, but one with as much flavor and as little fat as possible. Any fat will just render off and will have to be disposed of.
My inclination would be to use one of the round roasts, but the last time I used one in a braise the flavor was lackluster. Not sure if that was the cut in general or just the piece I got. Thoughts?