Many people who eat meat prefer it to be tender rather than tough. There are a number of ways to serve meat that is tender.
(1) source of the meat
(2) preparation of the meat
(3) cooking the meat
Sources of meat that are more tender:
(1) heavily marbled
(2) young animal with minimal muscular hypetrophy (like veal)
Preparation of the meat:
(2) marinating, especially with a protease (proteolytic enzyme such as bromelain or papain that are termed a "meat tenderizer")
(3) mechanical pounding (meat mallet, other)
Cooking the meat
(2) slow cooking
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Specialty: Nutrition, Infectious Diseases