Why must some beef products roast or stew for such a long time?
Meat that contains a lot of connective tissue requires longer cooking times. Meat that comes from parts that move less such as tenderloin or sirloin steak is softer than meat that contains a lot of connective tissue. Connective tissue is found in parts of the animal that move a great deal such as the neck. This meat has a lot of taste but takes longer before it is cooked through. Cooking however is very straightforward. And you don’t have to stay by the cooker, as you do with rump steak.
