What method of cooking is least likely to be used for tender cuts of meat?

The method of cooking that is least likely to be used for tender cuts of meat is stewing. Stewing is a technique that typically involves cooking tougher cuts of meat at low temperatures for extended periods of time in liquid, which helps to break down the connective tissues and render the meat tender. This method is designed for those tougher cuts that benefit from long, moist cooking.

Tender cuts of meat, such as fillets or ribeyes, are usually best prepared using dry heat methods like broiling, roasting, or baking. These methods allow for quick cooking and help preserve the natural tenderness of the meat. Broiling cooks from above with high heat, roasting cooks an item evenly from all sides in the oven, and baking generally surrounds food with hot, dry air. All these techniques enhance the flavor and texture of tender cuts without overcooking them, which could lead to a loss of quality.

In summary, stewing is not typically associated with tender cuts of meat because it is better suited for tougher pieces that require slow cooking to achieve tenderness.