I'd be surprised if anybody could tell. Natural variation in other factors that impact flavor far more are almost certainly going to be much stronger, e.g. how

I'd be surprised if anybody could tell. Natural variation in other factors that impact flavor far more are almost certainly going to be much stronger, e.g. how fatty is the cut of mean, how's the fat distributed, natural variations on muscle fiber, how long was it aged/dried, which piece got more heat from the heat source during cooking..