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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 06-10-2011, 12:52 PM   #1
Knows what a fatty is.
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Join Date: 06-18-07
Location: Kansas City, MO
Default The red liquid from meat isn't blood. I would have never known.

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
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Old 06-10-2011, 01:42 PM   #2
somebody shut me the fark up.

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But, try telling that to someone. Great information, thanks
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Old 06-10-2011, 02:03 PM   #3
Found some matches.
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Thanks for posting, good info.
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Old 06-14-2011, 02:14 PM   #4
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Good read thanks for the link.
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Old 06-14-2011, 03:36 PM   #5
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Always good to understand the science behind what we do. Thanks for the link.
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Old 06-26-2011, 08:40 PM   #6
Is lookin for wood to cook with.
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i love knowing new things this site always keeps me sharp
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Old 06-27-2011, 02:23 AM   #7
Is lookin for wood to cook with.
Join Date: 06-17-11
Location: Holts Summit, Missouri

But I butcher my own meat...calves, pork, chicken, duck, rabbit, squirrel, deer, 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!
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Old 06-27-2011, 08:30 PM   #8
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somebody shut me the fark up.
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Good stuff!
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Old 06-28-2011, 07:18 AM   #9
somebody shut me the fark up.
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Interesting information. Now I need a med-rare steak to start the day!!
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Old 06-28-2011, 07:43 AM   #10
Full Fledged Farker
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Didn't know that. Good read.
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Old 06-28-2011, 08:36 AM   #11
is one Smokin' Farker

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Thanks for posting, interesting story.
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Old 06-28-2011, 09:37 AM   #12
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

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!
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