MEAT
Understanding the quality and cut of meat you have is essential to cooking it well.
Some cuts are good cooked fast or in a hot environment, others need to be cooked slowly in a more moderate cooking environment.
Muscle groups are usually categorised as Primary or Secondary.
A Primary Cut generally comes from the rear of the animal, these cuts do less work than the Secondary cuts and contain less connective tissue, they are usually more tender and require less cooking.
Normally a Primary Cut is cooked reasonably fast.
Cooking a Primary cut to a set internal temperature will give reasonably predictable results.
A Secondary Cut will be a harder working muscle and as a result will be loaded with connective tissue, collagen, and fat.
Secondary cuts will generally require longer cooking in a lower temperature environment.
Temperature will give you a guide to where you are in the cooking process, but the final result is about the texture you want in the dish.
