Which methods are best for cooking less tender cuts of meat with more connective tissue?

The best methods for cooking less tender cuts of meat that contain more connective tissue—such as those from tougher muscle groups—are braising, simmering, steaming, and stewing. These cooking techniques are advisable because they involve moist heat, which helps to break down the collagen in the connective tissues, transforming it into gelatin. This results in a more tender and flavorful dish.

Braising involves searing the meat first and then cooking it slowly in liquid for an extended period. Simmering keeps the temperature low, allowing the tough fibers to break down gradually, while steaming retains a lot of moisture, which can also help tenderize the meat. Stewing involves cooking smaller pieces of meat in a flavorful liquid, allowing for tenderization through slow cooking as well.

Other cooking methods like grilling and frying are more suited to tender cuts of meat since they require quick cooking at high temperatures and don’t provide the necessary time or moisture to tenderize tougher cuts effectively. Roasting and broiling also apply intense heat and are best suited for tender cuts, as they do not utilize moisture to help break down connective tissues. Stir-frying and sautéing generally involve fast cooking methods as well, which do not allow enough time for the breakdown of collagen in tougher meats.