system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: Why does meat become much more tender and taste better when cooked “low and slow” vs over higher heat?
gpt
It gives all the fat and connective tissue in the meat time to melt and soak through the meat.

Obviously, this only works for things with lots of connective tissue.  Something like a steak, well marbled with fat but not having connective tissue, is perfectly tender when cooked more quickly.