Temperature-wise, it does. I'd still rather eat a brick. Carl's Jr. continues to insist on using very un-marbled top sirloin and then they cook it to death, wi

Temperature-wise, it does. I'd still rather eat a brick. Carl's Jr. continues to insist on using very un-marbled top sirloin and then they cook it to death, with it ending up extremely dry usually. At one point I think they must have experimented with using Gelatin to hold more of the moisture in the meat. It tasted like meat Jell-O. Ugh...