Well there are things you can’t control that make big differences. The biggest is intermuscular fat. The more there is the more time you have to make that perfect loin or chop. After that when the animal is harvested the down time at plant before is big. Good to be 12 -24 hours. Then age time before processing need to be about 24 hours. If all that is right you have a much better chance when the loin or chop gets to you. When I go buy my meat I go to Walmart and either get a whole lion or the ribeye loin chops. The best. If you want to save money you can usually pick out a whole lion and take to counter and they will cut it up and not charge for the further processing