What part of the meat helps you identify the less tender cuts?

Question: What part of the meat helps you identify the less tender cuts?

Less tender cuts of meat usually come from the muscles that are used more frequently by the animal, such as the shoulder, rump, and leg muscles. These muscles contain more connective tissue, which is composed of collagen fibers that are responsible for providing support to the muscles. The connective tissue can be tough and chewy when cooked, making the meat less tender. Therefore, you can identify less tender cuts of meat by looking for those that come from the muscles that are used more frequently, as well as those that have more visible connective tissue or marbling. Examples of less tender cuts include chuck roast, brisket, and round steak.

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