The red liquid from meat isn't blood. I would have never known.

Guitar-B-Que · Jun 10, 2011

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

http://www.misconceptionjunction.com/index.php/2010/07/the-red-juice-in-raw-red-meat-isnt-blood/

landarc · Jun 10, 2011

But, try telling that to someone. Great information, thanks

cwrebel · Jun 10, 2011

Thanks for posting, good info.

HB-BBQ · Jun 14, 2011

Good read thanks for the link.

bover · Jun 14, 2011

Always good to understand the science behind what we do. Thanks for the link.

bbqnano · Jun 26, 2011

i love knowing new things this site always keeps me sharp

Dink · Jun 27, 2011

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:

Bbq Bubba · Jun 27, 2011

Good stuff! :thumb:

chad · Jun 28, 2011

Interesting information. Now I need a med-rare steak to start the day!!

flyingv4me · Jun 28, 2011

Didn't know that. Good read.

4dueces · Jun 28, 2011

Thanks for posting, interesting story.

Wampus · Jun 28, 2011

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!

The red liquid from meat isn't blood. I would have never known.

Guitar-B-Que

Knows what a fatty is.

landarc

somebody shut me the fark up.

cwrebel

Guest

HB-BBQ

is One Chatty Farker

bover

is one Smokin' Farker

bbqnano

Well-known member

Dink

Guest

Bbq Bubba

somebody shut me the fark up.

chad

somebody shut me the fark up.

flyingv4me

Full Fledged Farker

4dueces

is one Smokin' Farker

Wampus

somebody shut me the fark up.

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