For some reason it was the muscle diagrams that got me Like looking at diagrams of internal organs feels kind of abstract but looking at the muscles on top of them you suddenly realize you're looking at an actual person who's been horribly flayedhttps://twitter.com/Wobbuu/status/1359847837689856001 …
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Didn't help that I had a teacher who actually seriously would throw in what cut each group of muscles would represent to a butcher if the person were a cow "Now the spine and the pelvis are linked by a long muscle known as the psoas major, which on a cow is the tenderloin"
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"The point of attachment to the spine here is delicate because it's rarely directly exercised, and a frequent site for injury when inexperienced people start yoga or gymnastics Hence in cows it's known for its tenderness and referred to as the filet mignon"
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I don't know if she was, like, trying to make us go vegan or what It kind of worked, like I was pretty uncomfortable
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Anyway that's why I know that "fajita" refers to a cut of meat and not the way it's served (the "skirt steak" or the thoracic diaphragm) And that a synonym for someone having "six-pack abs" is a "lean London broil"
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Not desirable from a butcher's POV, if you were a cow they'd want you to have at least a little tummy ("well-marbled")
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