Which cooking technique is best for preparing tough cuts of meat?

Slow cooking or braising is the best technique for preparing tough cuts of meat because these methods involve cooking the meat at low temperatures over an extended period. Tough cuts typically have a higher concentration of connective tissue and collagen, which require time and moisture to break down and become tender.

Braising, specifically, combines moisture and slow cooking; meat is usually seared first to develop flavor, then cooked slowly in liquid, allowing it to absorb flavors while becoming tender. This method enhances the dish's overall texture and taste.

The other options are less suitable for tough cuts. Grilling can be effective for tender cuts, but it often leads to dryness in tougher meats. Larding, while it can help infuse extra fat into meat, does not inherently change the toughness of the muscle fibers themselves. Deep frying can create a crispy exterior but will not resolve the toughness of the meat inside, making it an ineffective choice for this purpose.