Matt Price

So it's not blood.

It's like, oh, I still get the thing that I like about a well-done steak, but I also get something I'm not used to if I'm eating a well-done steak.

Like when they slaughter the animal, the blood is gone for a long time.

And the fact that it's more tender, it's more juicy, not all the fat is rendered out of it.

By the time you get that steak on your table, there ain't been no blood in that animal in probably weeks.

And then you start to, you can find things that you like, and then eventually it becomes your deal.

So yeah, I think that one, once you, like if people,

If you think it's bloody, I get why I wouldn't want to eat something bloody.

Let me cook you one.

I totally understand that.

Done.

I'll cook them all different donenesses and we'll just give you a little bite.

Once you understand that that's not the case, might free you up a little bit to consider the color not being as much of an issue.

You tell me which blindfold taste test.

You tell me which one you like the most.

Because to me, it's never people say, oh, I hate the texture or the flavor of it.

Because I think that my idea is that most people don't like steak a certain way strictly off of appearance.

It's always, I don't like the way that looks.

So once you bypass the appearance thing and realize that, oh, that's not what I think I'm eating.

So if you remove that from it, just tell me which one you think it tastes the best.