My aunt and uncle came to visit Las Vegas from Southern California for the first time since I moved here, and during their visit, we went to a Korean restaurant in southwest Las Vegas. It was similar to an all-you-can-eat Korean barbecue restaurant, except it wasn’t actually all-you-can-eat, and the quality of meats they had was far better.

When at home, I go shopping for the best-quality meats available at the grocery store and cook them myself, so I would say that I’m a bit more of a meat enthusiast than the average person. I can generally tell the difference between different cuts of meat, and can alter the way I prepare different meats to produce different kinds of tastes from them.

At this restaurant, they brought out a trail of different kinds of meat, all labeled with different tags. Unfortunately, this experience has made me realize that maybe I’m not really that much of a meat enthusiast when it comes to top-end meats, as to me, all of them ended up tasting like the same “tender and well-marbled meat.”