While there are cuts of meat that enjoy-in fact are enhanced by long slow cooking,the cuts of meat destined for steaks and good roast are not those IMO.
I love brisket,short ribs,pot roast,and the various beef stews of the world.But I would never subject good,expensive, beef-such as the steaks at Mortons or other fine restaurants-to over cooking.That is why steakhouses usually have a non steak option on the menu.
I grew up in a household where beef,even fillets,were ruined by over cooking.Now I love the look on my mothers face when I order a steak or prime rib roast medium rare!