Meat tenderness refers to the ease with which meat can be cut or chewed. It is influenced by several factors, including the age of the animal, the cut of meat, and the cooking method used. Generally, younger animals produce more tender meat, while tougher cuts often come from muscles that are used more frequently. Cooking methods also play a significant role in meat tenderness. Techniques such as slow cooking or braising can break down tough connective tissues, making the meat softer. Additionally, marinating meat can help enhance tenderness by breaking down proteins, resulting in a more enjoyable eating experience.