I am just starting to get used to some fat in my steak, but sill have to cut some excess out. My favorite cut forever has been the fillet. I love the texture on my tongue.

I have always found texture very important in my food. I think I will still have it sometimes, but I have started to enjoy a little fat, too. My husband loves ribeye, which grossed me out before, but I am coming around. Fat is not bad, now lol.

For those that eat grass fed beef, how is the texture compared to grain fed? Is it firmer, which I prefer?

Thanks.

Yeah, grass fed is leaner that's why steers are 'fitted' on grains to get marbled cuts. My sis is still a bit fat phobic, when I bring in corned beef (point cut) she says "I can't eat that there's fat all thru it!"
You get used to it though. Now my fav meal is bacon trimmings deep fried in lard