Final answer:
The most critical component to the flavor, juiciness, and tenderness of a cut of meat is fat, which contributes to richness, moisture during cooking, and tender texture.
Step-by-step explanation:
The component of meat most critical to flavor, juiciness, and tenderness of a cut of meat is fat. Fat in meat contributes to its flavor profile by adding richness and depth. It also aids in the meat's juiciness, as fat melts during cooking, basting the meat from the inside. Moreover, fat contributes to tenderness by marbling, which helps to interrupt dense connective tissues. While cooking does break down the connective tissue fibers in meat and makes it easier to chew and digest, fat is less affected by cooking and is not significantly changed. Water content is increased in vegetables when cooked, improving their digestibility, but is not the key factor for meat's desired properties. Meat's flavor, juiciness, and tenderness mainly rely upon its fat content.