[RWebb]

Let me clear this up. "Tender" meat of any sort is the opposite of "flavorful."

Cuts with little connective tissue (fascia) will be tender. But those (and some other "items") are what makes muscle tissue flavorful.

So you have to cook flavorful meats a long time to make them easy to chew.

This applies to cows, chickens, pigs, etc. etc.

The only type of flesh that is an exception to this that I have ever had is girl flesh.