Originally Posted by buckytom
i've always thought of the two as seperate beef flavours: a lean one, and a fatty one. they are directly linked to their textures as well.
much like different flavours of lean beef cuts, i've found there are different cuts of fat, each with different flavours and textures.
Case in point: A fillet v Rib Eye. Both Beef, both beefy, one lean, one (hopefully)nicely Marbled. Same cow, different flavor. Me, give me the rib eye.
Also, depends a lot on the sear/caramelization too, imo.