Originally Posted by SmokyOkie
I mean, if an entry looks great, is tender as can be and tastes great, where should we score down for it bing dry or the meat being grainy?
If I had an entry that looks great, tastes great, and is tender, I don't think you would need to mark down a score about it being dry and grainy. Because dry and grainy meat wouldn't look great, taste great and/or be tender.
When I overcook something to the point that it's dry, it tends to be tough and chewy. So I think the tenderness portion of the score meets the criteria you are looking for.