This thread is interesting with its wide range of taste differences.

I like it all unless it is dried out. When dried out most any of what fat existed is rendered out and the fat marbling is what makes the meat moist and tender. I have got to where I much prefer fattier cuts of meat, especially if they are a touch over done. Used to really love pork loin, now I prefer the shoulder.

Anything that could be a little dry or tough wife cubes up and puts in the Instant Pot pressure cooker. Adds some other meat that is fatty like bacon or fat she has cut off something else, and makes meat soup. After meat is done adds onions and mushrooms.

John