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<blockquote data-quote="Aero" data-source="post: 142247" data-attributes="member: 2076"><p>Frankie:</p><p>i dont think of QG so much for tenderness; it is a matter of taste to me. marbling/imf give the meat its characteristic flavor; tenderness is just a bonus. dont get me wrong, i like a tender steak and normally comment on it when consuming, but the flavor is what i am looking for. btw, i have had a tough "Prime" steak; it's very easy when there is no pink left. one thing that has bothered me for years is the variability of steaks. i can see some variation from preparation, but it seems like if i am going to pay $40-50 for a 16 oz ribeye, they could have ultrasounded cuts that they give me. i think the variability is the big reason isnt more popular. if we could predictably get what we order, most people would have a more highly refined taste, expectation and craving for it.</p></blockquote><p></p>
[QUOTE="Aero, post: 142247, member: 2076"] Frankie: i dont think of QG so much for tenderness; it is a matter of taste to me. marbling/imf give the meat its characteristic flavor; tenderness is just a bonus. dont get me wrong, i like a tender steak and normally comment on it when consuming, but the flavor is what i am looking for. btw, i have had a tough "Prime" steak; it's very easy when there is no pink left. one thing that has bothered me for years is the variability of steaks. i can see some variation from preparation, but it seems like if i am going to pay $40-50 for a 16 oz ribeye, they could have ultrasounded cuts that they give me. i think the variability is the big reason isnt more popular. if we could predictably get what we order, most people would have a more highly refined taste, expectation and craving for it. [/QUOTE]
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