Answer :
Final answer:
The most tender primal cuts are the short loin and the tenderloin. They are the most tender because they come from muscles the animal uses least, resulting in less connective tissue and therefore more tender meat.
Explanation:
The two most tender primal cuts are the short loin and the tenderloin. These pieces of meat are the most tender because they come from the muscles that are used least during the animal's life, which results in less connective tissue and softer, more tender meat. The short loin is found on the back of the cow, between the rib and the sirloin. This portion includes cuts such as the T-bone steak and porterhouse steaks, known for their tenderness. The tenderloin, also part of the loin area, produces cuts such as filet mignon, infamous for its tender texture.
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