Final answer:
The statement is true; less tender cuts are well-suited for forcemeats, as the grinding process tenderizes the meat, and the added ingredients enhance the flavor, essential for game meats with a stronger taste.
Step-by-step explanation:
True, the less tender cuts of game meats are indeed suitable for making into forcemeats. Forcemeat is a mixture of ground, minced, or pureed lean meat, often combined with fat, seasoning, and sometimes breadcrumbs, which is used in pâtés, sausages, and terrines. Less tender cuts are optimal for this process because the grinding or mincing tenderizes the meat. Additionally, the seasoning and additional ingredients enhance the flavor, which is particularly useful for game meats, which might have a stronger taste than other meats.
Smoking meat is also a relevant technique mentioned for making tougher cuts of meat more palatable and extending their shelf life, especially important in diets where protein sources need to be preserved. The historical context provided indicates that thriftiness in meat preparation has been a significant consideration, with references to the preservation and utility of every part of an animal being processed for food. Moreover, smoking, along with other preservation methods like salting and drying, changes the texture and flavor profile of the meat, making it more desirable.