: Is there a relation between the size of muscle grains of beef and to what extent it should be cooked? Recently I've heard two rather contrasting cooking advice in which one says larger muscle fibers call for longer cooking

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Is there a relation between the size of muscle grains of beef and to what extent it should be cooked?
Recently I've heard two rather contrasting cooking advice in which one says larger muscle fibers call for longer cooking and the other one says larger muscle fibers call for quick cooking at high heat to keep it rare. Is there a 'right' answer for this, or does it just depend on which cut you are using rather than the size of the muscle fiber?

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