Blood in meat

[sunny]

Why do some hamburger meat take so long to get the blood out? What is a good way to get it to cook out much faster?

 

[classic33]

Certain its blood http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/

 

[Berties]

Well handled meat should contain very little blood,if it is hung ,moisture is reduced ,this is bad for weight of meat for producers,it then frys or grills and does not boil in its excess moisture ,if burgers or steaks are wet char grill them or bbq them ,and season at the end

 

[sunny]

Certain its blood http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/

Well that's very interesting. I didn't know that! Thanks

 

[sunny]

Well handled meat should contain very little blood,if it is hung ,moisture is reduced ,this is bad for weight of meat for producers,it then frys or grills and does not boil in its excess moisture ,if burgers or steaks are wet char grill them or bbq them ,and season at the end

Thanks that helps a lot! I learned something new today.

 

[L_B]

Certain its blood http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/

Wow that is very interesting. I never knew that either! Thanks for sharing that with us.
Now I know!

 

[Corzhens]

When we buy meat from the market, we use a plastic basin for washing such. We rinse with water twice and sometimes we have to soak the meat in water for 3 to 5 minutes to get the blood out. Drain for another 5 to 10 minutes before cooking the meat so you are sure there's no more blood left. However, I cannot say the same for ground beef because it is already ground. Maybe what you can do is to drain the ground beef before making it into hamburgers.

 

[foolsgold]

Certain its blood http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/

Yes! I did some research on this when I was horrified to see "blood" on my meat. Luckily, it is not blood at all but it still feels weird eating it.

To answer your question, I don't think cooking it "faster" will make it taste better though. I guess just keep turning the patty until browned if that's how you like it.

 

[MichelleVL]

Well handled meat should contain very little blood,if it is hung ,moisture is reduced ,this is bad for weight of meat for producers,it then frys or grills and does not boil in its excess moisture ,if burgers or steaks are wet char grill them or bbq them ,and season at the end

Thank you Berties for your insight. I didn't know that either. Thanks for the cooking tip too.

 

[ReadmeByAmy]

Well handled meat should contain very little blood,if it is hung ,moisture is reduced ,this is bad for weight of meat for producers,it then frys or grills and does not boil in its excess moisture ,if burgers or steaks are wet char grill them or bbq them ,and season at the end

Thanks for sharing this interesting post and as well for the cooking tips also. Actually this is I always hate if there is still a blood in the meat. Anyway I had learned something new today and again

 

[winterybella]

Professor Classic33 and chef Berties have provided us with much food for thought. Quite interesting these facts.

 

[Diane Lane]

I certainly wasn't aware of this, although 'myoglobin' makes me queasy, too, since my head equates it with hemoglobin and blood. That looks like a very interesting site, I'm going to save the link so I can peruse it when I get some time. I love that there is so much talent and knowledge on this site. Not only is it fun to visit, but it's also educational.

 

[MyExWasAChef]

Cook it to your tastes that's it. For steaks and beef viands in general you have to cook it longer on the pan, stove or grill--- but overdone is not something everyone likes. Still having problems? Boil your shank, add butter-- add liquid the moisture will cook your meat faster and make it extra juicy.