Chewy foods, crunchy and tough are the easiest ways to describe the texture. The taste really depends on what you add for flavoring. In Korea and in other places in Asia, these textures are as important as flavor is for us in the west. Can you imagine, you walk into a steak house in New York and they serve you a meat that is chewy. I won’t bother to think what would happen. This is a muscle and it is rare, because it is a very small part of the cow representing less than 5% of the total weight. Is that enough to make it interesting?