One day three years ago in Pomona, Calif., a Czecho-Slovak butcher named William Dubil lugged a bottom round of beef from his refrigerator, found that someone had stored it too near the freezing coils. It was granite-hard. Sure that the piece was spoiled, would blacken as it thawed, rueful Dubil put it on a slicing machine, turned out a stack of paper-thin slices. He put them in the display refrigerator just to see what would happen.
What happened started a new business. To Butcher Dubil's surprise the slices did not blacken, but again...
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