Traditional fMRI has not been widely used to investigate neural stimulation of consuming solid foods, because of potential safety hazards and poor imaging quality. Novel scanning methods could alleviate this.

In recent years, the brisket has become so much more sought after that, as a meat scientist acting in the interest of consumers, I have been challenged to seek alternative beef cuts that could be used in the smoker.

The beef market tells you what it wants. You just have to pay attention.

Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.