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Gasoline on Water Color

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I’ve seen that iridescent pattern on beef before, usually in Chinese food. What seems to be key is slicing a cut of beef with well-defined fibers across the grain, like in skirt steak. That doesn’t guarantee the iridescence, but I’ve never seen that look with beef sliced with the grain.

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It's called diffraction grating. I just googled it so this is not jeopardy smart bosco

Wilburpan hit the nail on the head with the cross grain cutting.

"when cooked beef is sharply sliced against the grain of the muscle fiber, this, coupled with the moisture in the beef, creates an excellent surface for producing rainbows. The reason it shows up in roast beef is because the cuts of meat that are used in most roast beef are more prone to iridescence, particularly in the round".

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