Regarding the beef, or boeuf, the muscle areas of the bovine that do the bulk of the physical labor, such as standing and walking, are the least tender cuts, requiring a slow cooking process (rump and shoulder, for example).

The tender cuts are from the muscle areas that do little work, mainly the back and sides.

So, if we apply this thinking to cannibalism, we could assume that the human brain, the least often used muscle, would be the most tender...

or...you may also select an answer from the list below...

1. Good job retard

2. Hope this helped

3. Fecker

4. Thanks for the 2 points