If a tough piece of meat is cooked properly, it becomes?

Cooking a tough piece of meat properly involves methods that break down the connective tissues and fibers within the meat, transforming its texture significantly. When cooked using low and slow techniques such as braising, stewing, or slow roasting, these methods provide the necessary time and heat to tenderize the meat. As the collagen in the connective tissue breaks down, it results in a texture that is fork tender, meaning it can be easily shredded or separated with a fork.

In contrast, a chewy texture often indicates that the meat has been undercooked or prepared in a way that does not allow the fibers to break down adequately. Dry meat is usually a result of overcooking or cooking at too high a temperature, which causes moisture loss, leading to a tough and undesirable texture. Cooking meat to a rare doneness means it is still significantly undercooked, which does not align with the use of proper cooking techniques for tough cuts. Thus, the transformation of tough meat into a fork tender product is a direct result of utilizing the right cooking methods.