Meat model created from beef inside round and beef tendon and then encased in ballistics gel. (a) Lean beef about to be wrapped around the tendon. (b) Meat model encased in ballistics gel. (c) Study identifier numbers encased in gel. The Department of Anesthesia, Pain Management & Perioperative Medicine, Dalhousie University, Halifax, NS, Canada, holds the copyright to this image, and it is reproduced here with permission.