Which cut of meat is typically the tenderest and is sold at a premium price?

The tenderloin is recognized as the tenderest cut of meat due to its location in the animal. It comes from a muscle that does very little work, which results in a more tender texture than other cuts that come from more active muscle groups. This cut is situated along the spine, which means it is not subjected to the strain that tougher muscles experience during the animal's movement.

Because of its desirable texture and flavor, the tenderloin commands a premium price in the market. Chefs and dining establishments often seek out this cut for high-end dishes, further solidifying its status as a preferred choice among meat cuts.

In contrast, adipose tissue refers to fat, which does not have the texture or quality associated with meat. Coarse muscle fibers indicate a toughness that usually accompanies muscles that work harder, thus they do not yield the tenderness that is sought in high-quality cuts of meat. Cardiac muscle is specific to the heart and not typically classified as a meat cut for culinary purposes, as it does not offer the desirable characteristics of muscle used for regular cooking. Therefore, the tenderloin stands out clearly due to its tenderness and culinary value.