I like the chewy texture myself, but I was brought up near a coastal town so eating sea critters is up my alley. No trading though, the calamari is the appetizer and the beef tenderloin is the main course!
Raised on the banks of the Chesapeake Bay (well, close enough), so eating sea critters is no problem - steamed crabs seriously covered in Old Bay Seasoning is heaven -
My wife does the tenderloin, I'll go for the porterhouse, although the butcher I go to recommended one of his rib eyes the last time I went, cut off the bone in the store and marbled like you wouldn't believe - very tasty.