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Some cuts of meat are tough because they come from an area of muscle that works hard, or they have a lot of connective tissue in them. Tough cuts of meat are best cooked in a slow moist way, such as a stew, because this gives the fibres time to absorb moisture, soften and break down.
Meat from more tender cuts can become tough if overcooked, dried out, or if not given a few minutes in a warm location to relax and let the juices redistribute after cooking.
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