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Shearing today in the lab, 6 or less cores are taken from each steak in a cylindrical shape parallel to the muscle fiber. This measures how much force in kilograms it would take to cut through the muscle fiber, or how tender the meat is. Going on 300 steaks this week! #meatscience #ttumeatscience #ttu #wbsf #educateyoself
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Janeal Yancey, Mom at the Meat Counter
