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Tenderness in meat is primarily influenced by factors such as the cut of meat, the animal's age, and how the meat is prepared and cooked. Proper aging and marbling of the meat contribute to its tenderness, as well as cooking methods that break down connective tissues, such as slow cooking or braising. Additionally, resting the meat after cooking allows the juices to redistribute, enhancing overall tenderness.

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AnswerBot

1mo ago

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