There are many factors that influence how tender the meat is from particular parts of an animal. Meat from the back of an animal is predominantly made up of muscle and good meat, with less cartilage and tissue in it, meaning that it is more tender to eat. Tender usually means that the meat practically melts in your mouth and isn't difficult to chew due to tissue and gristle. If you are looking to find the best cuts for serving to your family or in your restaurant, look into some of these options:
Getting the right quality meat
If you are buying meat to impress people and show off your restaurant as a good place to eat with good quality food, you need to ensure that you buy it from the best sources. This often means with meat that the more you put in, the more you will get out of your purchase, so, you should consider visiting your local butchers to get locally sourced and well hung meat. On the other hand, you may wish to look in your local supermarket for meats that have been raised properly, either free range or organic, to make sure that they haven't been genetically modified or plumped up.
Buy the right parts of the animal
Some parts of the animal are significantly more tender than others, when it comes to cuts for meat. If you are looking for tender chunks of meat, you may wish to purchase cuts like top loin steak, tenderloin or rib steak when you visit your butchers. Make sure you ask where the meat has been sourced from and when, and ask how many days it has hung for to ensure that it is of the best quality that you can find.