View Full Version : The red liquid from meat isn't blood. I would have never known.
06-10-2011, 01:52 PM
Sorry if this isn't the home for this link, I really didn't know if it were suitable for q-talk however. I decided to go with the "awareness" part of this one. lol
06-10-2011, 02:42 PM
But, try telling that to someone. Great information, thanks
06-10-2011, 03:03 PM
Thanks for posting, good info.
06-14-2011, 03:14 PM
Good read thanks for the link.
06-14-2011, 04:36 PM
Always good to understand the science behind what we do. Thanks for the link.
06-26-2011, 09:40 PM
i love knowing new things this site always keeps me sharp
But I butcher my own meat...calves, pork, chicken, duck, rabbit, squirrel, deer, coon....you name it...wonder if thats why it tastes so much better. Aside from the feed it gets, does the blood add to teh flavor...cuz man I LOOOOOVE me a rare steak!:thumb:
06-27-2011, 09:30 PM
Good stuff! :thumb:
Interesting information. Now I need a med-rare steak to start the day!!
06-28-2011, 08:43 AM
Didn't know that. Good read.
06-28-2011, 09:36 AM
Thanks for posting, interesting story.
06-28-2011, 10:37 AM
Very cool article. I always suspected that the reason pheasant and duck breasts were so dark was that they were getting more use. Thanks for sharing this!
vBulletin® v3.8.7, Copyright ©2000-2013, vBulletin Solutions, Inc.
Copyright ©2000-2013, The BBQ Brethren Inc. All Rights Reserved