Where do the tenderest cuts of meat come from?

The tenderest cuts of meat typically come from the areas on the animal that are not subjected to a lot of physical activity. These areas are usually the loin, rib, short loin, and sirloin. The muscles in these areas are not used for heavy lifting or movement, so they are more tender and flavorful than cuts from more active parts of the animal.

Here is a list of some of the most tender cuts of meat and their sources:

- Tenderloin: This cut comes from the short loin, which is located on the back of the animal. It is considered one of the most tender and flavorful cuts of beef.

- Strip steak: This cut also comes from the short loin, but it is located closer to the rib section. It is similar to the tenderloin in tenderness and flavor.

- Ribeye steak: This cut comes from the rib section of the animal. It is known for its rich flavor and marbling.

- T-bone steak: This cut includes a portion of the strip steak on one side and a portion of the tenderloin on the other side. It is a great option for those who want to enjoy both tender and flavorful meat.

- Filet mignon: This is a small, tender cut that is taken from the tenderloin. It is considered one of the most luxurious and expensive cuts of meat.

- Rack of lamb: This is a set of ribs from a lamb. The meat is very tender and flavorful, and it is often served as a special occasion dish.