They were different cuts and grades of meat.
First was a choice rib-eye, usually my favorite. And it was nicely marbled with a good, toothsome quality.
Then a choice New York strip cooked alongside an Akaushi New York strip. The first had wonderful flavor, then I tasted the Akaushi. It was velvet and practically melted on the tongue. I went back to the regular cut and all of a sudden this meat that was so good before now tasted coarse, difficult to chew and second rate.
The last was an Akaushi tenderloin, and it was so tender you really didn't need your teeth to eat it.