What specific type of meat preparation benefits greatly from the rapid breakdown achieved by pressure cooking?

Tougher cuts of meat

One of the primary culinary advantages of utilizing high-pressure cooking is its exceptional efficiency in achieving textural goals that typically require extensive time using traditional methods. Pressure cooking excels at transforming difficult ingredients rapidly. Specifically, it is highly effective at breaking down the tough connective tissues found in tougher cuts of meat. This process, which normally necessitates hours of low, slow simmering on a stovetop to achieve tenderness, can be dramatically shortened under pressure, yielding results that are incredibly succulent and tender in a fraction of the time.