Quote:
Originally Posted by Esaias
As I understand it, the red juice from a steak isn't actually blood, it's myoglobin, which is in the actual muscle tissue itself. So nothing wrong with a rare steak.
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That is correct!
Just butchered two of our heifers, can’t speak for anyone else but the process is pretty standard. You can shoot the animal in the head, some use a stun gun, once the animal is rendered unconscious we slit the main artery/vein and bleed the animal out. If you have never seen this part, it is a lot of blood, the animal is still very warm so it flows very easily. Once we raise the animal the guts and hide come off, the animal has little to no blood remaining. Like Easias said it’s a mixture of water and protein that you'll see in the package.
With that said rare steak is the best way to eat your beef! 45 seconds each side, call it good.
Also, just to be clear, blood sausage, and other meats the blood will be saved and used for some recipes. Up North in Wisconsin, Minnesota, and Michigan areas meat with blood are very traditional. Just an FYI
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