Originally Posted by WorseCookHere
Thanks for the great replies. Are there other cuts/types of meat that benifit from a higher cooking temp as well?
It's not the cooking temp they're referring to, it's the temp the meat is when it's finished cooking.
Beef chuck roast for pot roast is another example of a tough meat that benefits from long cooking, to break down the connective tissue and make it tender enough to fall apart with the touch of a fork.
Usually it's the shoulders and upper legs - the parts of the animal that get the most workout - that are tougher. Backs, ribs and bellies are more tender cuts to start with.