So rare it’s still moo-ing

IF you’ve ever been to a steakhouse with someone who likes their steak very rare (and has an affinity for Dad jokes), you may be well acquainted with the phrase “It’s so rare it’s still moo-ing!”

Everyone has laugh and a good eye-roll, but then everyone goes about their meal, assured that the meat about to be served up will not be showing any physical signs of life.

Unless you’re a woman in China, that is – for whom this phrase probably now strikes a little close to home.


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The woman bought a piece of meat from her local butcher in Sishui County in east China’s Shandong Province and when she unpacked it home, it was still twitching.

Unsurprisingly, she didn’t eat the piece of meat. She was worried that parasites or chemicals were making it twitch and ditched it.

Honestly, I can’t blame her. Seeing a piece of apparently dead flesh moving around on its own gives a number of zombie movies just a little more credibility.

Apparently, though, her meat was just very, very fresh. So fresh, in fact, that the nerve endings in the muscle had not yet died.

Or, you know, it’s a government conspiracy and we should all start stocking bunkers with canned food, water, batteries and board games.

Probably the former, but I’m getting my foil hat out of storage just in case.

Now, I do enjoy a good steak every now and then; a medium-rare eye fillet with mushroom sauce grilled to perfection can be just what the doctor ordered.

But this story will certainly make me rethink my order next time I’m browsing the menu at one of my favourite Broadbeach restaurants. Let’s just say I can certainly sympathise with some of the people who saw the video of the so-called ‘zombie steak’ are now decidedly vegetarian.

While it may not be enough to swear me off meat forever, it does give me pause to appreciate the circle of life. We so often take it for granted when our meat comes pre-packaged and blissfully movement-free from the supermarket.

At any rate, it’s food for thought.

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