On Mon, 20 Feb 2012 21:59:14 +0000 (UTC), Doug Freyburger
> wrote:
snip
>It's rather the opposite of how beef works. Once beef reaches some
>point it starts getting tough and stringy to the point that many think
>well done equals tough because so few cooks can pull off the timing
>needed to pull it off the heat the second before it switches to getting
>tougher. Beef only starts getting softer long after like in stew.

Depends upon the cut of beef.
Janet US