What is the main characteristic of secondary cuts of meat?

Secondary cuts of meat are typically derived from parts of the animal that tend to experience more muscle activity, which results in them being tougher compared to primary cuts. This toughness is due to the higher amount of connective tissue and muscle fibers present in these areas. However, this characteristic makes them ideal for cooking methods that involve slow cooking, such as braising or stewing. These methods allow the collagen in the connective tissue to break down, resulting in a tender and flavorful dish.

In contrast, primary cuts are generally more tender and suitable for quick-cooking methods. Secondary cuts, with their robust flavors, can also add depth to dishes when cooked properly. Understanding the qualities of different cuts of meat helps chefs select the right method for preparation and optimizes the flavor and texture of the final dish.