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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-10-2006, 09:06 AM | #1 |
Full Fledged Farker
Join Date: 04-26-05
Location: Alvaton, Kentucky
Name/Nickname : John
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Does the amount of blood on the meat or in the package...
an indicator of the quality? I notice the amount of blood/liquid in the styrofoam tray varies quite a bit sometimes and I was wondering if more was worse than less or if it really matters at all. I picked up 5 racks of beef ribs to cook today when I get off work and two of them seem to have a lot more red liquid than the rest. I got them at a grocery store (Albertson's) they're not in cryo's. Does this stuff come out of the meat after they pack it? Thanks guys!
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John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer |
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06-10-2006, 09:29 AM | #2 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Not to say this is happened in your case, but it is to be considered..
Alot of blood inthe crovac or packaging can be indicative of freezing and thawing.. Freezing the meat damages the cells, when the meat thaws out, alot of the blood/juices are released from the cells and pools in the packaging... if its done to much, the meat will be dry, no matter what. There can be other reasons for alot of blood, but this is one of them.
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06-10-2006, 11:13 AM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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What about amniotic fluid, Phil? Your born-in-the-cryocav meat might have traces in it...
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06-10-2006, 11:13 AM | #4 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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I'm not certain of all the aspects when I see this. But as a general rule with ANY food, If it doesn't look good or right don't buy it.
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06-10-2006, 11:57 AM | #5 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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With beef, keep in mind that the blood is a lot more vivid in appearance than is pork or chicken. Some of what you're experiencing may be just brighter blood, not necessarily more of it than you usually get with pork ribs.
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Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh |
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06-10-2006, 04:28 PM | #6 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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If using a sharp knife, make sure it is not YOUR blood.
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Wannabe BBQ Illuminati |
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