It is an inside meat of tuna. The red fish meat consists of white fatty layers, especially the part called as Toro. Some granular fat can also be found.

With the SBSAR file, users can change the number of fat rings, fat intensity etc.

This texture is a medium done beef having hot pink center and slightly firmer texture.

With the sbsar, the doneness can be controlled, so you can create rare, medium rare, medium, medium rare and well done meat.

This is the inner part of beef. If you want the grilled outside part, no problem, the same sbsar will do.

To quickly get the medium done beef, I would suggest using the presets.

=== Presets ===

Default: barbecued steak with grill marks

Side: sides of grilled steak

Inside: The inner part of the steak. Doneness can be controlled.

It is a grilled steak on which there are some charred part. It is sprinkled with a lot of black pepper and parsley.

More importantly, the steak has a nice crossed grill marks.

With the sbsar file, you can disable either direction of the grill marks. Besides, all the seasoning can be adjusted.

It is a raw beef steak having beautiful marbling. The intramuscular fat is evenly distributed among the whole piece of meat giving it the marble pattern.

Only Japanese A5 Wagyu or Australian M12 Wagyu has such fine marbling.

When it is closely examined, flesh texture could also be found.

This highly folded red and bloody texture looks like intestines, organs or flesh.

Veins and reddish spots can be found on the surface.

It is a remarkable material for texturing monsters and aliens.