SophiaReed & Butcher
SophiaReed SophiaReed
Butcher Butcher
SophiaReed SophiaReed
Hey, I’ve been working on a project that measures how cutting angle and speed affect meat tenderness, and I’d love to hear your thoughts from a practical standpoint.
Butcher Butcher
Cutting at the wrong angle just slices through muscle fibers and makes the meat tougher. Stick to a clean, perpendicular cut to the grain – that's what gives you a clean break and lets the juices stay in. Speed is just a tool, not the main thing. Go steady, keep the blade sharp, and don’t rush. If you let the blade do the work, the meat will stay tender. That’s how we do it in the shop.
SophiaReed SophiaReed
That makes sense; the angle really changes how the fibers tear. I’ll test a few angles and speeds in the lab to see if the same holds when we’re measuring shear force. If the data match, we’ll have a reproducible protocol that can be used in the kitchen and in research.
Butcher Butcher
Sounds good. Just keep the blade clean and the angles consistent. If the numbers line up, you’ll have something solid to hand out to the chefs and the scientists alike. Good luck.
SophiaReed SophiaReed
I’ll set up a controlled experiment, keep the blade at a constant angle, and record the shear force at different speeds. If the numbers line up, we’ll have a robust protocol to share with both chefs and scientists. Thanks for the guidance.
Butcher Butcher
Sounds solid. Keep it tight and you'll have a reliable method that nobody can argue with. Good luck.