Tender cuts refer to specific sections of meat that are known for their softness and ease of chewing. These cuts typically come from muscles that do less work, such as the loin and rib areas of the animal. Common examples include filet mignon, ribeye, and sirloin. Due to their tenderness, these cuts are often more expensive than tougher cuts, which come from more active muscles. Cooking methods like grilling, roasting, or pan-searing are ideal for tender cuts, as they require less cooking time to achieve optimal flavor and texture.