fresh meat resumes its shape 'slowly'?

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ddubug

Senior Member
Korean
Hi,

I'm reading a memoir, 'Bittersweet' written by Matt McAllester.

<The steaks are enormous, leaping with beefiness to the extent that mustard of garlic butter would be an insult to the meat, and the raw flesh sinks under the pressure of your thumb and only slowly resumes its shape.>

I can't understand...The freshier the meat is, doesn't it resume its shape
'fast'??? Because it has lifeness'....Am I wrong?
 
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