I recommend customers to cook their fatty A4 and A5 cuts more to medium (140F+) at least on Striploins and Ribeyes and fatter cuts if cooking like a steak. This allows the fat to render and baste the meat. If you cook rare or medium rare, the fat hasn’t had the chance to melt as much and you will result in a chewier texture as well. Snow beef for me, tastes 10000x better Medium than medium rare :). It will taste more like beef. As an experiment, I nuked one in a hot pocket sleeve, internal temperature of 205F And it ended up tasting like a rib. I would take this 7 days of the week over ultra fatty A5 being cooked to rare.