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#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat
Lex Fridman Podcast
The Myelin Sheath in Pork Shoulder
The all the connective tissue in meat and in some of the cuts like that we ate a a script steak last night, you could see a web of that collagen sheath on the outside on a ribeye. That same collagen sheath is this big. There's one large muscle fiber. So that specific, it's a myelin sheath, right? That that material needs moisture and low and slow heat to become tender. The other side of that is that when it becomes tender, it liquefies and it adds all this beautiful gelatinous consistency. That's why a like a slow cooked pork shoulder is so delicious. But a lot of that mouthfeel comes from that really beautiful
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