What occurs when you overboil beef?

When meat is cooked at a low temperature for a long period of time, it does not become more tough. Instead, what occurs is that the collagen first breaks down, and then the proteins begin to denature. In most cases, the optimal time to remove it is once the collagen has been completely degraded; if it is left in for too much longer, the flesh itself will begin to degrade.

THIS IS AMAZING:  For 5 gallons of water to boil, how many BTUs are required?