Question: how to cook fattier, cheaper cuts of meat

  Options: 
 A. When you slow-cook the cheap cuts, an amazing flavour comes from the marbled fat running through the joints. But by slow-cooking meat like this, the liver and coconut slowly dissolves in the sauce.
 B. When you slow-cook the cheap cuts, an amazing flavour comes from the marbled fat running through the joints. But by slow-cooking meat like this, the fat slowly dissolves in the sauce.
Answer: B