With the exception of knowing which cupboard the Pot Noodles are kept in, this is the most valuable piece of info you need in your kitchen (well, for meat fans, anyway):
Expensive meat cuts with little connective fibre should be cooked quickly: the juicy muscle cells stay intact and retain their moisture (think good steak, pink lamb chops etc)
Cheaper cuts with more connective tissue pay to be cooked for longer: muscle cells burst, releasing moisture - but prolonged cooking in liquid breaks down collagen and sees moisture reabsorbed (think melting hotpot or stew)
As culinary fortune would have it, collagen breaks down at 50°C but cell walls only start to burst at 60°C; therefore if you can cook your meat between 50 and 60°C for 10 hour or more the collagen will dissolve whilst the cell walls stay intact - the result is unbelievably tender and juice meaty morsels!
Can't be bothered to run your oven for 10 hours?
That's OK, go to one of these purveyors of great low and slow cooking...