buckstopshere,

the slow cooking proces works great for the cuts of meat that are already tender, ex loins, tenderloins. For the tougher cuts you need to cook them vigoursly to break down the muscle tissue. Most of the time I like to use some form of acid to aid in the breakdown(vinegar, juices, etc). If you use this technique, I think that you wil see a great difference. If I can help you further, please feel free to let me know.

hunt on hunt hard eat well