I was at Saylers in Portland on business (http://www.saylers.com/steak-challenge.html) when someone at our table took the challenge. It was the worst cut of meat I ever saw, was undercooked (had to send it back 3 times) and generally disgusting.
I can see that. The larger the cut of meat, the harder it is to cook well from outside to inside the way someone expects a 1/2" or 1" steak.