premium tomahawk steak 3d model

Ultra-realistic 3D photogrammetry model of a premium dry-aged Tomahawk steak, hero product shot, isolated on neutral background. Geometry & Topology: Long French-trimmed rib bone (25-30cm) with exposed clean white surface, subtle natural striations and marrow cavity detail Dense, high-polygon meat section (5-6cm thickness) with organic, irregular edges Asymmetric fat cap following natural muscle anatomy Micro-surface displacement for muscle fiber directionality and meat grain structure Material & Texturing (PBR workflow): Albedo Map: Deep mahogany-brown seared crust with golden-amber charred highlights; raw pink-red core visible at cut edges Roughness Map: High contrast - mirror-smooth melted fat (0.1-0.2 roughness) vs matte charred crust (0.7-0.8) Specular/Metallic: Wet-look subsurface on fat with caustic light dispersion; dry protein surface with anisotropic highlights along muscle fibers Normal/Bump Maps: Deep crosshatch diamond grill marks (2-3mm depth), blistered Maillard crust texture, crystalline se