What components make up cuts of meat and poultry?

The components that make up cuts of meat and poultry primarily include muscle, connective tissue, and fat.

Muscle is the main component that is consumed and is responsible for the meat's texture and flavor. It is composed of long fibers that can vary in tenderness depending on the animal and the specific cut. Connective tissue holds the muscle fibers together and can include tendons and ligaments. Depending on the type of meat or poultry and the method of cooking, connective tissue can contribute to flavor and texture, with some cuts being more tender due to lower amounts of connective tissue. Fat, both intramuscular (marbling) and subcutaneous (skin or exterior fat), offers flavor, juiciness, and moisture to the meat, making it more palatable.

The other options include components that are not typically present as primary elements in common cuts of meat. Bone is part of certain cuts, but it does not make up the meat itself. Fur is found on animals with hair and is not part of the meat structure. Cartilage and skin are relevant for certain specific preparations and cuts, but they are not the primary components of most meat cuts.