Not sure about that. The meat has already been cut from the animal and into slices, so, several minutes have already passed. Of course this shit had to come from China.
"Ms Cheng Jining Surabaya bought a slab of beef from a butcher in the eastern Chinese province of Shandong, and took it home. An hour later, she says she lay the meat out on the counter and was about to slice it when she noticed that it was twitching and pulsing vigorously, as if it had its very own heartbeat."
"The problem with this explanation, Australian butcher Chris Martin from Lucas Meats in Sydney, is that these nerve endings couldn't possibly have still be firing for more than 90 seconds after the animal was slaughtered, let alone 60 minutes. 'When an animal is killed there will often be involuntary spasms', he said, but added that the window of time for this to occur is extremely brief."