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Unfortunately, these two aims conflict with each other... The method must be tailored to the meat's toughness.
The ideal method for cooking meat would therefore minimize moisture loss and compacting of the meat fiers, while maximizing the conversion of tough connective-tissue colllagen to fluid gelatin.
And its moisture manifests itself if slipperiness; chewing doesn't manage to liberate much juice. As it cooks, meat develops a firmness and resiliance that make it easier to chew. With longer cooking, the juices dry up, and resiliance give way to a dry stiffness.
The meat is chewy yet soft, so that chewing compresses it instead of cutting through it.
Oxford English Dictionary RARE Etymology: Originally a variant of rear adj.1 As a result of the lowering influence of r on preceding vowels in southern varieties of English, rear remained homophonous with rare adj.1 at least as late as the 17th cent. This gave rise to the variant rare, which retained the early modern pronunciation in standard English (compare the current pronunciation of e.g. (3)...rawer meats are conduucive to vigor but in fact rather poor for the digestion.' Because bloody meat was thought to increase one's vitality and zest, eating half-raw meat became intertwined with the goal of arousing the body at table." ---Acquired Taste: The French Origins of Modern Cooking, T.
The leading lights like eef wee cooked, though some of them nevertheless devour it bloody after the fashion on the Cyclops.
Boiling, on the other hand, offered a relatively constant heat, and boiling better suited beef because it cold dry nature needed to be both warmed and moistened.
Meat was oven-roasted, spit-roasted, used in patties, stuffings, and stews, or...cooked on a grill... It was salted, smoked, and even preserved in honey... Naturally there were serious problems in keeping the meat fresh, since mechanical refrigeration was unavailable. 167 Coole endiffe, radish, new egs rosted reare, And late-prest cheese; which earthen dishes beare. Ovid Baucis & Philemon in Fables 159 New-laid Eggs, which Baucis busie Care Turn'd by a gentle Fire, and roasted rear. Recipes for hours-long braising or stewing were developed for mature animals with substantially cross-linked collagen that took a long time to dissolve into gelatin. Fat coats and lubricates meat fibers during cooking, and stimulates the flow of saliva and creates the sensation of juiciness no matter hwo dry the meat fibers themselves have become.