The resistance of the steak is going to depend on what cut of meat you are poking (sirloin is stiffer than filet), the grade of meat (prime is more tender than select), how thick it is (thick cuts will yield more than thin), the age of the steer (young is more tender), the breed of steer (cooked Wagyu is more tender than Holstein), the age of the meat (wet aged is more tender than fresh killed), and what the steer was fed (corn fed is usually more tender than grass fed), among other things. [1]

It's not entirely a myth; if you've poked hundreds of steaks by the same supplier, same cuts, same grade, you'll eventually get a feel for them.

The thermometer analogy does carry over though. Some people are not there to be productive or good at their jobs. The job is about them, not their work.

And you can go your whole life without ever cooking or tasting a good steak. The people who can tell the difference will go elsewhere, and those who can't will come back.

And then there's always the boss who wishes he started a franchise but will go with what he has - he'll hire a bunch of newbies or foreign workers who know how to use a thermometer.

[1] https://amazingribs.com/ratings-reviews/best-thermometers/ho...