Broiling seems to be a contradiction to this rule. It takes time for the heat to be conducted to the interior of the meat, so the inside never gets very hot. Meat broiled well done, however, is likely to be dry. Roasts cooked at low temperature have better yields than those roasted at high heat. That is, they shrink less and lose less moisture.
Moist heat penetrates more quickly than dry heat.
Meat should be simmered, never boiled. Breaking down connective tissue Remember that connective tissue is highest in muscles that are more frequently exercised and in more mature animals. Always the tenderest cuts, used mostly for roasts, steaks, and chops. Because these meats are often eaten rare or medium done, the rib and loin are used almost exclusively for roasting, broiling, and grilling. The cuts of the round are less tender and are used mostly for braising.