Final answer:
The claim that higher grade beef, which generally includes more marbling, will be more tender is true. Marbling contributes to both flavor and tenderness, and higher grades of beef typically have more marbling.
Step-by-step explanation:
In general, the statement that the higher grade of beef (e.g., more marbling), the more tender it will be is A) True. Marbling refers to the visible intramuscular fat within the meat, and this fat content is a key determinant of both flavor and tenderness. Higher grades of beef, such as Prime or Choice, often exhibit more marbling compared to lower grades like Select or Standard. It's through the distribution of these fats within the muscle that beef attains a tender texture upon cooking.
Cattle that are fed on grain diets in feedlots tend to develop more marbling than those on grass-fed diets. However, grass-fed beef is often praised for its purported health benefits and distinct taste, which can command a higher price in the market despite typically having less marbling.