R
Radical
Guest
from my (limited) butchering experience, I found that a very sharp knife easily permits a nice clean uniform slice…whether it is an organ or muscle (cross cut or length wise).Linoli’s point here, as I get it, is that the originally the slice from what we can see now, must have been uniform. Now, the heart, as we know nowadays, is far from being a homogenous sphere. It is a peculiarly shaped hollow organ. You just can hardly expect to get nice uniform slices without expertise.
any sort of expert feed back on Linoli’s assertions is exactly what is missingJust look at a picture of a half-heart. And imagine having the fresh organ. We could ask butchers or cardiologists.