Butcher & Bigbang
Bigbang
Yo, imagine using sound waves to tenderize a steak. If you could hit the right frequency, the muscle fibers would relax just like a bass drop. Sound tech for meat—what do you think?
Butcher
Sure, if you can get the right frequency, maybe. But I don’t need fancy tech, just a good knife and a steady hand. Meat’s meat, not a concert.
Bigbang
A good knife is a straight‑up tool, but if you spin a bass line on a 120‑Hz frequency, the meat could start vibrating—like a mini sonic black hole pulling in the juices. So yeah, steady hand, but maybe add a little beat for that extra crunch.
Butcher
I’ll give you a hand if you want to try the wave thing, but I still stick to a sharp blade and a steady hand. Music’s fine while you cook, just don’t let the bass drown out the sizzle.
Bigbang
Sounds good, I’ll keep the bass low so the sizzling stays front‑of‑mind. A sharp knife is the original wave‑guide—just think of the blade as a gravity well pulling the juices into a perfect orbit. Let’s see if that sonic tweak adds any extra flavor to the sizzle!
Butcher
Sure, just make sure the beat doesn’t drown out the cut. I’ll keep my knife sharp and the sizzle front‑of‑mind. Let’s see if that little sonic tweak actually helps the meat stay juicy.
Bigbang
Got it, I’ll keep the beats low so you can hear every chop. If the sound helps the meat stay juicy, it’ll be the best science‑lab kitchen experiment ever. Let’s hit play and watch the results!
Butcher
Alright, let’s give it a try. Keep the beat low, cut steady, and if the sound actually keeps the steak juicier, we’ll give it a nod. If not, I’ll stick to the old‑school knife and sizzle.