In college, I took a Meat Science class. (Don’t freak out… I was an animal science major at Kansas State…)
I learned a lot of interesting things in that class, most of which I have (unfortunately) not retained long term. HOWEVER, there is one statement from our rather feisty-old-man-professor Dr. Hunt that I will never forget.
We were talking about the different “doneness” of meat, specifically steak. He told us this, which has since stuck in my brain for nearly a decade: [Read more…]