What describes long muscle fibers that yield less tender meat?

Coarse muscle fibers are characterized by their long, thick structure, which typically results in less tender meat. In culinary contexts, meat that comes from more active parts of an animal tends to have coarser muscle fibers, as these muscles are used frequently for movement and support, leading to a tougher texture. The connective tissues in these fibers can be denser and more rigid, making them less desirable for certain cooking methods that require tenderness, such as grilling or sautéing.

In contrast, skeletal muscle refers to the general category of muscles that move the skeleton, encompassing both tender and tough cuts of meat. Adipose tissue is fat tissue, which adds flavor and moisture but does not relate directly to the tenderness of muscle fibers. Tenderloin, on the other hand, specifically refers to a highly tender cut of meat from the least active part of the animal, demonstrating the opposite characteristics of coarse muscle fibers. Therefore, the definition provided aligns perfectly with the concept of coarse muscle fibers, which yield less tender meat.