Final answer:
Key factors contributing to the variance in the appearance of steaks include cut, thickness, and marbling, in addition to the choice of unit for labeling (ounces) and the influence of physical aspects and location on product sales.
Step-by-step explanation:
Three factors that might account for variance in the appearance of steaks when customers compare them with each other include cut, thickness, and marbling. The cut of the steak determines the texture and which part of the animal it comes from, affecting appearance and taste. Thickness will affect cooking time and the potential juiciness of the steak. Lastly, marbling refers to the white flecks of intramuscular fat within the meat, contributing to flavor and juiciness, thus influencing the steak's aesthetic appeal and taste.
When labeling the steaks, Jeffrey should use ounces as a unit of measurement, which is more suitable for items less than a pound, ensuring accurate pricing. Different ingredients and methods used in cooking, such as the unique combinations of meat preference, smoking wood, and flavoring strategies found in various BBQ styles, also contribute to the steak's final appearance and taste.
Furthermore, the physical aspects of the product, which include phrases like extra spicy and nonstick surface, and the location of a firm, such as a gas station at a busy intersection, can influence sales and perception of the product. Similarly, factors such as temperature during the ripening process affect the aroma, color, taste, and texture of fruits. This principle applies to temperature's influence on steaks in terms of cooking method and serving temperature.