Weezie wrote:

> Bob wrote:
> > I just don't want to toughen the pork.
>
> I have a question for you guys. Some meat toughens when it is cooked
> for a long time, like buffalo and pork (well now I know), but some
> doesn't, like beef and chicken. Is that always the case with chicken
> and beef? Or does it depend on what cut it is?

Beef and chicken don't toughen when you overcook them.?
Since when?

Overcooking a nice piece of steak will turn it from a nice tender morsel
into a piece of shoe leather. A properly cooked chicken breast is tender
and juicy, but when overcooked they are dry and tough. It may not be
quite as tough as your overcooked beef, but it is certainly a lot tougher
than when properly cooked.