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I don’t think two different parts of the animal can be fairly compared. They are not the same even if they come from the same cow.
Now, if you want to compare the top sirloin of a hereford to that of a holstein that is different. IMHO. Both animals would have to have similar living areas, age, feed, etc.
Tenderloin, Rib, Strip, Sirloin, Brisket all have different textures and flavor.
No matter what, it is not going to be apples to apples.
It would seem that you are already predisposed to lean towards sirloin therefore you can’t judge.
If you were going to attempt this comparison you would need some type of evaluation critieria based on articuable traits. There should be a scale for each trait. You would need at least three independant judges, five would be better. The judges would have to be trained regarding each trait that is being judged. They need to know what they are judging.
If you like the sirloin cooked sous vide then cook that piece of meat that way. No further need for experimentation.
I like my rib eye cooked on a grill and i’m not experimenting with other cooking methods. I’m only experimenting with different grading of beef and time that i dry age it.
What it “boils” down to is your test will only be as good as your evaluators, the criteria being used and their training to recognize the traits. Amatuer evaluators will produce amatuer results.
Cook what you want the way you want but age it accordingly is my advice.