• Strawberry@lemmy.blahaj.zone
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    10 hours ago

    If you want your meat-sucking manchild partner to live longer and be a kinder person, maybe do hurry him away from the corpse aisle

  • TrackinDaKraken@lemmy.world
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    18 hours ago

    I love me some cow meat, but these days I stick with chicken with no antibiotics. Cow meat is too expensive.

    Any species that can live 18 months without a head is barely alive in the first place.

    • NannerBanner@literature.cafe
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      17 hours ago

      Okay, so that was a wild story, but… ‘not having a head’ doesn’t really make me think of ‘has most of the brain stem and an ear.’ It’s not much different than humans that have no higher brain functions and are on feeding tubes.

  • FiniteBanjo@feddit.online
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    2 days ago

    You want one where a substantial amount of the fat is present in the muscle and evenly spread throughout. It’s tasty and as the moisture evaporates out of the steak the melting fat soaks into the meat, keeping it tender and juicy.

    Salt also softens meat, in part because of its effects on moisture evaporation temperature changing in the solution, but just as importantly because salt is what naturally forces muscle to relax in a living body as well as a cut of meat. That’s why body builders eat bananas, they have potassium salts.

    • BarneyPiccolo@lemmy.today
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      1 day ago

      Never made the connection, but when I was in human anatomy class, we removed the thigh muscle from a frog, hooked it up to a seismograph, and shocked it, to track the spasm.

      As the shocks went on, it would eventually cramp up. Putting saline solution (salt water) on it, would release the cramp, and you could do the experiment again.

      That’s a direct example of salt making a muscle relax. I never thought to connect it to marinating meat.

      • TrackinDaKraken@lemmy.world
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        18 hours ago

        would release the cramp, and you could do the experiment again.

        How many times did you need to do this to get the point? I feel like seeing it once, gathered around the teacher, would be plenty.

        Also, a seismograph?

        • BarneyPiccolo@lemmy.today
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          17 hours ago

          Yep, a seismograph. Mine was a vertical version, but yeah, the same thing. You suspended the muscle, with a pen attached somehow (I don’t remember, it was decades ago), and when you shocked it, the muscle would spasm, and write on the rolling paper. As the spasms increased, the markings would be smaller, until it seized up, and drew a straight line. Then you’d douse the muscle with saline, and you could do it again, although the results were less dramatic on subsequent runs. It seemed like the muscle would eventually just fatigue, and not be as revivable by saline. So we only had to repeat it a few times.

          And it wasn’t just one experiment, being done by the teacher in front of everybody. We all had our own seismographs, and had to kill and dissect our own frogs. It was a real hand-on class, and was one of the best high school classes I’ve ever taken. It was a college level pre-med class, and I’ve used the info I learned in that class every day throughout my entire life.

    • agamemnonymous@sh.itjust.works
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      2 days ago

      I also tend to look for a thicker cut, since you can cook it more gradually to develop a good texture throughout without overcooking, and still develop a good crust.

      • ryannathans@aussie.zone
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        2 days ago

        You also want to dry brine it, that is 12-24 hours before cooking rubbing it with salt and leaving it uncovered in the fridge

        Then before cooking, let it warm up on the bench

        If you have a particularly good cut, you can warm it to room temp, then put it in a mixture of salt and water (20% salt) at freezer temperatures for 20 minutes before drying it and searing it. You’ll get a perfect crust and also perfect edge to edge consistency with no bands of overcooked meat

    • axx@slrpnk.net
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      9 hours ago

      You can basically tell how spot on an anti-speciesist comment is by looking at the angry downvotes. Thanks folks!

      • axx@slrpnk.net
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        9 hours ago

        Yup. Compounded by how much otherwise sentient and supposedly caring people insist there is no problem. It’s all very normal.

      • HarneyToker@lemmy.world
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        7 hours ago

        I suppose you think nature is vile. I’m sorry the animals live in bad places before they are killed, but folks need meat. Easiest way to get protein for many people. I doubt your hard stance will ever convince anyone.

    • unfinished | 🇵🇸@lemmy.ml
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      23 hours ago

      Right? You could put some neatly cut and packaged human remains on that display and no one would tell the difference. Def not my “happy place”

      • Obi@sopuli.xyz
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        20 hours ago

        I’m not even vegan, though we do vary our diet and avoid red meat, and yeah, steak worship is just weird AF.

          • axx@slrpnk.net
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            9 hours ago

            Because it is, you know, pieces of corpse? Does that not strike you as an odd thing to inspect? Do you regularly find yourself inspecting corpses despite not being a medical examiner?

          • Ricky Rigatoni@retrolemmy.com
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            17 hours ago

            I’m convinced vegans aren’t even from this dimension. They have such a weird view of the world that’s completely detached from the rest of humanity.

            • axx@slrpnk.net
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              7 hours ago

              Are you aware that this is broadly what wanton cruelty – and lack of empathy about it – sounds to people who see it for what it is?

              Such a bizarre worldview, to find unnecessary death and suffering normal and even desirable.