Really depends on the cut of meat and how it's cooked. I generally like the most tender melt in your mouth kind of meat, but it also runs at a high price for such a small amount. Filet Mignon for example is so succulent and delicious it tastes amazing by itself, cooked to perfection with just the slightest hint on pink at the very center and a nice sear on the outside. mmmmmm the last place I had this, the meat was sooo goood.
Now and then I like A1 with my steak, but generally cheaper and lower grade cuts of meat.