Tough Meats

Tough meats can be cooked to tenderness, while retaining more moisture than if they were braised or simmered. Cooking temperatures range from 149° to 158°F (65° to 70°C). These temperatures are much lower than usual braising temperatures, but they are high enough to break down connective tissue. At the higher end of this range, meats become falling-apart tender, while at the lower end they retain more of their shape and have a firmer texture while still being tender and juicy.

Because it takes time to break down connective tissue, often 12 to 48 hours, tough meats are usually cooked to doneness, then immediately chilled and refrigerated for later use.