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Stop overpaying for filet mignon. If you buy the whole beef tenderloin in bulk, you’ll save at least two dollars per pound compared to pre-cut steaks. Stores charge extra just to slice it for you. It’s simple to cut at home and a great way to keep more money in your pocket. #beeftenderloin #filetmignon #meatprep #butcheryathome #savemoney

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Meat can fasciculate, or twitch, after being cut due to the presence of residual energy and nerve endings within the muscle tissues. Even after an animal is slaughtered, its muscle cells can retain adenosine triphosphate (ATP), the energy molecule necessary for muscle contraction. When the meat is cut and the muscle cells are exposed to air, the remaining ATP can trigger muscle fibers to contract, causing the fasciculation or twitching effect. This phenomenon is more commonly observed in freshly

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