I have been having a debate with a friend about whether we eat toned muscle or flab in other animals, like chickens and cows. I'm referring to general, popular cuts like breast and filet mignon. Would it be tastier for most people if the animals were toned and muscular or the reverse?
I know this sounds like an odd question. It was inspired by a friendly debate about who would be tastier (were we cannibals) - I am sort of curvy while he is rail thin and toned.