I like mine about 2 minutes away from being mushy Been doing all of my meats longer, and my Picanha steaks for 16-18 hrs @ 135F. They could be eaten with only a fork, but it would take a little more work, and kind of mutilate the pieces. Of course with a knife, I can almost just push the blade straight down through it.
My GF complains that they are too tender. Maybe if I had molars, Id agree.
I know beef can start to disintegrate, and become powdery, and that’s pretty nasty. But personally, I like it just before that point. How about you ?