Which cooking method is typically best for tough cuts of meat?

Slow cooking is the preferred method for preparing tough cuts of meat due to its low and steady temperature, which allows the collagen and connective tissues within the meat to break down gradually. This process results in a tender and flavorful dish. Tough cuts, such as chuck or brisket, benefit from extended cooking times that allow for moisture retention and the development of rich flavors.

In contrast, quick frying can create a tough exterior while leaving tougher cuts undercooked, which does not allow for sufficient breakdown of fibers. Steaming, while it retains moisture, does not contribute to the development of the deep flavors associated with more robust cuts of meat, nor does it effectively tenderize them. Roasting, although excellent for cooking certain cuts, typically requires better quality meat that is naturally tender, as roasting at higher temperatures can make tougher cuts even chewier without adequate moisture or time for breakdown. Therefore, slow cooking is ideal for transforming tough cuts into tender meals.