Which cuts of meat are generally considered the least tender?

The least tender cuts of meat are generally those that come from well-exercised muscles of the animal, as these areas contain more connective tissue. The flank and brisket cuts are located in parts of the animal that experience a significant amount of movement, which contributes to their tougher texture.

The flank cut comes from the abdominal area and is often used for dishes that involve marinating and cooking methods like braising to help tenderize the meat. The brisket, taken from the chest area, is known for its rich flavor but requires prolonged cooking techniques to break down the collagen and become tender.

In contrast, cuts such as the tenderloin and filet are derived from muscles that do not get much exercise, resulting in a much more tender texture, and cuts like rib and sirloin are also considered relatively tender compared to the more exercised sections of the animal such as flank and brisket. Chuck and round cuts are tougher than some premium cuts but are still not as tough as flank and brisket, especially when cooked properly. Therefore, flank and brisket are recognized as the least tender cuts due to their location and the muscle usage associated with them.