Seems the breaded okra that can be bought at stores and restaurants is always tender. Lot of large slices in the order. I like it and then again I don't, always seems greasy. I wondered what variety the okra was or their process. A piece with the stem is tender. What I've grown had to be harvested before it got 3 inches long or it would be tough. This I got is a mix of spineless and dwarf. First time dealing with dwarf.