Use the muscle’s location/workload to predict whether a cut will be tough or tender
Cuts from hard-working muscles (extremities) are tougher, while cuts from the animal’s middle “sweet spot” are more tender.
To estimate tenderness, consider where the cut comes from on the animal. Extremities and heavily used muscles tend to be tougher; the middle section (loin/rib area) tends to provide premium tender steaks.
The short version
- Extremities (legs/shoulder) → tougher cuts.
- Middle/loin area → tender cuts (premium steaks).
Why it works
More-used muscles develop more connective tissue for structural integrity, which increases chewiness unless broken down by long cooking.
Learn next
Debone a chicken thigh by cutting along the bone and popping it out
Remove the thigh bone by cutting along it, then popping and cutting it free from the meat.
Break down a whole chicken by cutting through joints and along the breastbone
Separate legs, wings, and breasts by locating joints and the breastbone, then slicing cleanly through those natural seams.
Use slow, dry-heat methods (roast/smoke/confit) for tough cuts when you want low-and-slow tenderness
Slow, dry-heat techniques like roasting, smoking (barbecue), and confit are used for tough cuts cooked at low temperature for a long time.
Tenderize tough cuts by cooking long enough for collagen to convert to gelatin
Tough meat becomes tender when collagen is given enough time under heat to unravel into gelatin.