Maybe my terminology is wrong here... But we often hear how tough/muscular cuts of meat (shoulders, legs etc) need slow cooking. The connective tissues break down this way. But does anybody know if non-tough cuts of meat (pork chops, sirloin, etc) do alright slow cooked? Clearly there isn't as much tough connective tissue (or skin), and I wonder if this results in little flavour. What's the texture like when "searable" cuts are slow-cooked? I'd especially love to hear not only whether it's tasty or bad, but why (from a food science perspective).
Thanks a lot!