Does cut of meat matter if you use a ton of tenderizer?

[JEDI]

I'm eating a beef dish from a chinese restaurant. the beef is delicious...nice and tender.

that got me thinking...does the cut of beef matter as long as it's very tender?

 

[Fausto]

Yes. Flank steak will never be tenderloin no matter what you do to it. However, if you're making something like a stew where the meat cooks for a longer time, there's no point in using very tender cuts of meat.

 

[CurtCold]

Depends on how its prepared. If you boil the meat, or slow cook it, even the toughest beef can be made to fall apart on your fork, esp pressure cooked.

If your grilling, you can't beat the tenderness of Filet Minon, or my personal Fav a Fat Ribeye.

How the meat is cut makes a difference, as well as how much its cooked. MW-W will always seem more tough, than MR-R.