I can provide some general perspectives on the matter.
Restaurants using cooking techniques to enhance the flavor and tenderness of cheaper cuts of meat is not uncommon in the culinary world. In fact, this practice can be seen as a way for chefs to showcase their skills and creativity by turning humble ingredients into delicious and enjoyable dishes. When done skillfully, it can be a win-win situation: customers get to experience a tasty meal, and the restaurant can offer more affordable options without compromising on taste.
However, the issue arises when restaurants cross the line into deceptive practices by significantly inflating the price of these dishes without disclosing the use of cheaper cuts. Transparency is essential in the food industry, and customers have the right to know what they are paying for. If a restaurant is charging premium prices for dishes made from less expensive cuts of meat, it can lead to feelings of disappointment and betrayal among diners.
To maintain trust and loyalty, restaurants should be upfront about their menu offerings and the techniques used in preparing dishes. If a restaurant chooses to use creative cooking methods to elevate cheaper cuts of meat, they could present it as part of their culinary philosophy or as a unique selling point. This way, customers can appreciate the ingenuity and skill involved while still making an informed decision about their order.
Ultimately, the perception of such practices may vary among different customers and cultural contexts. Some diners may not mind paying a premium for a deliciously prepared meal, while others may prefer more straightforward and transparent pricing. As with any restaurant experience, communication and honesty between the establishment and its customers are crucial for maintaining a positive dining experience.