Does the amount of blood on the meat or in the package...

dapittboss · 06-10-2006, 09:06 AM

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!

BBQchef33 · 06-10-2006, 09:29 AM

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.

Arlin_MacRae · 06-10-2006, 11:13 AM

What about amniotic fluid, Phil? Your born-in-the-cryocav meat might have traces in it...

bbqjoe · 06-10-2006, 11:13 AM

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.

kcquer · 06-10-2006, 11:57 AM

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.

jgh1204 · 06-10-2006, 04:28 PM

If using a sharp knife, make sure it is not YOUR blood.

06-10-2006, 09:06 AM	#1
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Downloads: 0 Uploads: 0	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! __________________ John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter 18 1/2" Weber Kettle, Brinkmann Charcoal Smoker Bradley Pellet Smoker

06-10-2006, 09:29 AM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

06-10-2006, 11:13 AM	#3
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	What about amniotic fluid, Phil? Your born-in-the-cryocav meat might have traces in it... __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

06-10-2006, 04:28 PM	#6
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	If using a sharp knife, make sure it is not YOUR blood. __________________ Wannabe BBQ Illuminati

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06-10-2006, 11:13 AM	#4
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	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.

06-10-2006, 11:57 AM	#5
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	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.