What the fugg is that?
Sounds a bit wonky to me.....
In SCA competitions the steaks are scored on appearance, doneness, taste and tenderness. The steaks are always supplied by the contest so other than knowing they will always be rib-eyes the quality of the meat is all over the board. Almost everyone uses phosphates or papaya juice to tenderize since beating on them with a Jaccard or a fork flattens them out too much. Most all competition bbq teams use phosphates in some form to inject their briskets.
Mike
