Final answer:
The statement is false; grilling can be used for both tender and less tender cuts of meat, with adjustments such as marinating, tenderizing, or changing cooking methods to suit the toughness of the meat.
Step-by-step explanation:
The statement that grilling is an appropriate cooking technique only for tender cuts of meat is false. Grilling can be used for a variety of meats, including those that are less tender. However, less tender cuts may require different preparation or cooking methods to make them palatable when grilled. Marinating or tenderizing these cuts before grilling can enhance their flavor and texture. Additionally, using lower heat and longer cooking times can also improve the outcome when grilling tougher cuts of meat. The application of direct, high-heat grilling is best suited for tender cuts, such as steaks and chops, which do not require prolonged cooking to be enjoyed.
When grilling tougher cuts, such as brisket or short ribs, indirect grilling techniques or the combination of grilling with braising or slow cooking can produce a desirable result. In conclusion, while grilling is often associated with tender cuts, it is a versatile cooking method that, when adjusted, can also suit tougher meats.