What is an example of a holding muscle in meat?

The tenderloin is correctly identified as an example of a holding muscle in meat. Holding muscles are typically located in areas of the animal that do not get much exercise, resulting in a more tender texture. The tenderloin is situated along the backbone and is not involved in locomotion, making it one of the most tender cuts of beef available. Its minimal use during the animal's life leads to a fine-grained texture and a delicate flavor profile, which is highly sought after in cooking and often commands a higher price in the market. The other options, such as chuck, ribeye, and flank, are considered working muscles that are exercised more, resulting in a tougher texture compared to the tenderloin.