American preference for tenderness is marketing induced for economic reasons. Younger animals have more tenderness/less flavor and the faster meat grows, the younger you slaughter at. Also, marbling is prized because corn fed beef exhibits greater marbling than grass fed beef. By elevating tenderness & marbling above all else, even flavor, American manufacturers can align what consumers prize with what's cheaper to produce.
If you go to other beef obsessed countries in the world in South America, Europe and especially Asia, a certain degree of chew is considered desirable. Take Picanha from Brazil, Bistecca alla Fiorentina from Florence of Kalbi Short Ribs from Korea.
Marbling is prized because the fat gives a buttery flavor that people like. Look at Kobe beef in Japan, it is the most expensive, prized beef because the extreme marbling shows the highest fat content.
If you go to other beef obsessed countries in the world in South America, Europe and especially Asia, a certain degree of chew is considered desirable. Take Picanha from Brazil, Bistecca alla Fiorentina from Florence of Kalbi Short Ribs from Korea.