MEAT COOKING - THE DIFFERENT CUTS
What determines how you are going to cook your meat to get it tender and flavorful? Pretty much the amount of connective tissue in it! The cuts of meat that contain more sinew and gristle require longer cooking (braising), often a few hours, on lower temperature to melt the tough collagen. When it comes to tender cuts of meat, they are best done in either quick cooking (grilling), or baking in the oven for a short time after the meat has been "sealed" in the pan (that is, quickly browned for a few seconds on each side). The whole point is to avoid overheating the meat so that the proteins don't become too denatured and dry, with water squeezed out.