> 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

> 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.