What characteristic do secondary cuts of meat typically have?

Secondary cuts of meat are often characterized by having more fat marbled throughout compared to primary cuts. This marbling, which refers to the intramuscular fat, can enhance the flavor and juiciness of the meat when cooked. Moreover, because these cuts are generally from parts of the animal that experience more movement, they tend to require longer cooking times to achieve tenderness, whereas the fat can contribute to a richer taste when cooked slowly.

Primary cuts tend to be leaner and are typically from less exercised parts of the animal, which is why they are often more tender. While secondary cuts may offer robust flavors due to their fat content, they do not match the tenderness of primary cuts nor do they have a higher protein content. Fat content, particularly marbling, is essential for cooking methods that render the fat, providing a moist and flavorful dish.