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<blockquote data-quote="TSR" data-source="post: 479420" data-attributes="member: 434"><p>I agree Frankie, with respect to your point that the fat is where the taste is and I also read/heard that you can't tell the difference when the fat is added to different types of meat-the meat will take on the taste of the respective type of fat that is added. I too, will take a highly marbled steak over a supposedly tender one any day as juiciness and flavor trumps tenderness imo. However I have yet to eat that tough, well marbled steak,marbling=tenderness imo. </p><p> I have to add, many times when surveys of consumers are taken, a lot of people won't know what the term marbling means, but everyone knows what tenderness means, leading to skewed data.(Consumer- Marbling??? I am not going to show my ignorance, but I know what tenderness is,so I vote tenderness)</p><p> I was guilty myself many years ago-picking out the prettiest,leanest sirloin at the meat counter. Then I became educated, now I know to look for the marbling. BTW you can make most all beef tender, you just have to age it longer but aging won't do a thing to add taste. Taste comes from </p><p>marbling/juciness, the fat/marbling has to already be there before aging.</p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>.</p></blockquote><p></p>
[QUOTE="TSR, post: 479420, member: 434"] I agree Frankie, with respect to your point that the fat is where the taste is and I also read/heard that you can't tell the difference when the fat is added to different types of meat-the meat will take on the taste of the respective type of fat that is added. I too, will take a highly marbled steak over a supposedly tender one any day as juiciness and flavor trumps tenderness imo. However I have yet to eat that tough, well marbled steak,marbling=tenderness imo. I have to add, many times when surveys of consumers are taken, a lot of people won't know what the term marbling means, but everyone knows what tenderness means, leading to skewed data.(Consumer- Marbling??? I am not going to show my ignorance, but I know what tenderness is,so I vote tenderness) I was guilty myself many years ago-picking out the prettiest,leanest sirloin at the meat counter. Then I became educated, now I know to look for the marbling. BTW you can make most all beef tender, you just have to age it longer but aging won't do a thing to add taste. Taste comes from marbling/juciness, the fat/marbling has to already be there before aging. . [/QUOTE]
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