Wagyu beef marbling fat melts at room temperature 77°F/25°C while preparing. So how does that fat stay solid inside the cows while they are alive? Especially during the hot Japanese Summer.
In: Biology
Biologist here!
Fat inside the body is hooked up to a supply of blood and sweet, sweet nutrients. Once that is disconnected, the fat starts to break down, lowering its gel temp.
A human body will decompose in temps above 45 F after death, but can survive over 130 F when alive
Fat is not solid inside the body. Otherwise you wouldn’t be able to move your body around freely.
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