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A square slab of seared steak sits on a speckled cream ceramic plate, ringed with glossy brown sauce drips and scattered crumbs on a linen cloth. Three recessed square sockets in the meat, edged in charred black, take the place of the finder squares. The data modules are formed by dark grill marks, burnt patches and pale fat against the pink and brown flesh. Strong contrast between the char and the lighter meat grain keeps the pattern clear, and the sauce stays off the slab so the modules remain sharp.
