5 ms·
It seems to me that the macroscopic tissue structure of tuna I see in sushi is simpler and more consistent that of a ribeye steak, but I'm no biologist. The dr
by digikata 10y ago
It seems to me that the macroscopic tissue structure of tuna I see in sushi is simpler and more consistent that of a ribeye steak, but I'm no biologist.
The dry vs wet aged ribeye is a little off to me too, don't they have the input of a raw steak (engineered or natural) if you're going to put it into an aging process?
- jimmywanger 10y ago> macroscopic tissue structure of tuna I think the problem is to get the exact distribution of the fat through the tuna, but I'm not sure. I mean, you can just sort of slather on lard to regular tuna, but it's the texture and marbling that people are going for not just pure fat content. >The dry vs wet aged ribeye is a little off to me too Well, in this case, dry aging really allows the enzymes present in the meat to start breaking down the meat. When you're engineering a steak, I think you're just engineering mostly the macros and structure of the meat.