Meat juice is not blood, and the difference matters
video description
Growing up like this makes you feel repulsed by that even if you know that's not blood and it's okay to eat.
It's not a lack of knowledge, it's worse, it's ingrained in people, it's a psychological effect.
Personally I grew up eating well done but I can compromise to a medium-well or even a medium steak, I can tolerate a steak when it's pink but not red.
And it doesn't matter that I know that's not blood, just putting something like that in my mouth I'll feel disgusted, I won't enjoy the steak. There's nothing I can do about it, the least I can do is educate the next generation to not grow up with that misconception ingrained in them.
Date: 2023-05-05
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Comments and reviews: 14
Christopher
I'm a very lucky man. I grew up with one of my grandmothers who grew up poor working class from late Victorian England. born in 1889. and her poverty trained her to not waste any possible food source. By the time she was here in Canada and middle class. by the 1920's and beyond. her way of thinking about food had not changed. I was, therefore, as a very young chap introduced to such things as her very own black pudding, homemade head cheeses. even awesome dishes made with offal of all kinds! Then I married a Filipina. and BAM. a whole new kick ass menu was unlocked and added to the old standards.
Blood, by the way, is a freaking superfood! Oddly. my mouth is watering as I recall my grams cooking. Requiescat im pace, Nan.
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I'm a very lucky man. I grew up with one of my grandmothers who grew up poor working class from late Victorian England. born in 1889. and her poverty trained her to not waste any possible food source. By the time she was here in Canada and middle class. by the 1920's and beyond. her way of thinking about food had not changed. I was, therefore, as a very young chap introduced to such things as her very own black pudding, homemade head cheeses. even awesome dishes made with offal of all kinds! Then I married a Filipina. and BAM. a whole new kick ass menu was unlocked and added to the old standards.
Blood, by the way, is a freaking superfood! Oddly. my mouth is watering as I recall my grams cooking. Requiescat im pace, Nan.
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Tenzhi
The difference generally doesn't matter in the context of eating meat. If someone finds it distasteful, they'll find it so whether you refer to it as blood or meat juice. The nasty red stuff and associated undercooked pink meat have, as you note, a metallic taste. It's pretty gross. And a major reason why I will always prefer my meat to be at least medium well - browning things often changes the flavour for the better, after all, and certainly does the trick here. I suspect that people who like it medium rare or less done are either less sensitive to the metallic taste than I am or have developed a liking for it.
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The difference generally doesn't matter in the context of eating meat. If someone finds it distasteful, they'll find it so whether you refer to it as blood or meat juice. The nasty red stuff and associated undercooked pink meat have, as you note, a metallic taste. It's pretty gross. And a major reason why I will always prefer my meat to be at least medium well - browning things often changes the flavour for the better, after all, and certainly does the trick here. I suspect that people who like it medium rare or less done are either less sensitive to the metallic taste than I am or have developed a liking for it.
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Randy
From where I come from, the quality of meat is not good hence why it's always cooked well done. I like medium rare steak but both my friends and family that have moved here from other countries said they won't eat anything if it has blood because of the same reason. Well, I've managed to educate about 60% of them to try a medium rare steak and they haven't gone back since. The others are just scared of trying new food in general. I feel like a lot of us take for granted how well-regulated meat and animal products is by the FDA in the US.
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From where I come from, the quality of meat is not good hence why it's always cooked well done. I like medium rare steak but both my friends and family that have moved here from other countries said they won't eat anything if it has blood because of the same reason. Well, I've managed to educate about 60% of them to try a medium rare steak and they haven't gone back since. The others are just scared of trying new food in general. I feel like a lot of us take for granted how well-regulated meat and animal products is by the FDA in the US.
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James
I've always just thought that people call the red stuff in meat blood. But the reason they don't like it is that they think it means it hasn't been cooked enough and unsafe to eat (like it would be with chicken) or they just prefer well done. Hadn't heard much of the taboo of eating blood apart from thinking it tastes gross like other offal.
So yeah, to me the distinction between meat juice and blood is not so important, usually talking about the same thing in the cooking and eating context, meat juice.
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I've always just thought that people call the red stuff in meat blood. But the reason they don't like it is that they think it means it hasn't been cooked enough and unsafe to eat (like it would be with chicken) or they just prefer well done. Hadn't heard much of the taboo of eating blood apart from thinking it tastes gross like other offal.
So yeah, to me the distinction between meat juice and blood is not so important, usually talking about the same thing in the cooking and eating context, meat juice.
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Neruson
Yes! But! What sucks is that a lot of people are already set in there ways and when you try to explain why they re incorrect they just dig in deeper. I ve tried to explain this before (not as eloquently as this) but you can see that meat juice is much more water content than blood also it doesn t coagulate like blood you can show this to people and they will just say the difference doesn t matter it s all icky. But like you said it DOES matter!
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Yes! But! What sucks is that a lot of people are already set in there ways and when you try to explain why they re incorrect they just dig in deeper. I ve tried to explain this before (not as eloquently as this) but you can see that meat juice is much more water content than blood also it doesn t coagulate like blood you can show this to people and they will just say the difference doesn t matter it s all icky. But like you said it DOES matter!
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the8thark
We all should note well that the meat industry also does inject meat with a little water. This ups the sale weight without having to give you any more meat for that weight.
Is this practice unethical? Maybe?
As a trained cook I know how firm the different cuts of cold meat should be. So I feel their firmness at the supermarket and/or butcher and if I suspect water has been injected into the meat, I refuse to purchase it.
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We all should note well that the meat industry also does inject meat with a little water. This ups the sale weight without having to give you any more meat for that weight.
Is this practice unethical? Maybe?
As a trained cook I know how firm the different cuts of cold meat should be. So I feel their firmness at the supermarket and/or butcher and if I suspect water has been injected into the meat, I refuse to purchase it.
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SomeoneYouMayKnow
6: 15 Allow me to direct your attention to Leviticus 17: 13-14.
In short: God says that the life of a creature is in its blood. Many take this passage to mean that since God is the creator of life, He is the only lawful giver and taker of it. As such, the consumption of blood, or life, is for Him and Him alone.
Should also point out that any and all blood in general was considered unclean for the Hebrews.
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6: 15 Allow me to direct your attention to Leviticus 17: 13-14.
In short: God says that the life of a creature is in its blood. Many take this passage to mean that since God is the creator of life, He is the only lawful giver and taker of it. As such, the consumption of blood, or life, is for Him and Him alone.
Should also point out that any and all blood in general was considered unclean for the Hebrews.
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David
You totally missed the opportunity to point-out that if people really wanted to know the difference between tasting blood or not - to try liver (or kidney or heart) alongside steak. Once you've had blood-bearing organ meats, their unmistakable flavor teaches your brain how non-bloody muscle meat is. Our lack of blood-eating in the USA probably contributes to the phobia since people just don't know what it really tastes like.
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You totally missed the opportunity to point-out that if people really wanted to know the difference between tasting blood or not - to try liver (or kidney or heart) alongside steak. Once you've had blood-bearing organ meats, their unmistakable flavor teaches your brain how non-bloody muscle meat is. Our lack of blood-eating in the USA probably contributes to the phobia since people just don't know what it really tastes like.
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Hobbit
I get the point of the video but:
if the disgust for people have for it is linked to the appearance of blood (red liquid) does it matter to them if it's not blood? I get the point of the video but i don't think it will change anyone's mind, people can still eat a medium steak and believe it's blood they are looking at or not like medium steak and believe it is/isn't blood they are looking at. Result won't change
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I get the point of the video but:
if the disgust for people have for it is linked to the appearance of blood (red liquid) does it matter to them if it's not blood? I get the point of the video but i don't think it will change anyone's mind, people can still eat a medium steak and believe it's blood they are looking at or not like medium steak and believe it is/isn't blood they are looking at. Result won't change
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Oren
I'm not sure about other Abrahamic religions but according to Judaism, it is believed that the blood of the animal contains its soul and is therefore not meant to be eaten (not kosher. The way you are meant to get rid of the blood is by putting a lot of salt on it to suck up the blood. I believe this is actually where kosher salt got its name as it is salt used to make meat kosher.
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I'm not sure about other Abrahamic religions but according to Judaism, it is believed that the blood of the animal contains its soul and is therefore not meant to be eaten (not kosher. The way you are meant to get rid of the blood is by putting a lot of salt on it to suck up the blood. I believe this is actually where kosher salt got its name as it is salt used to make meat kosher.
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lkjkhfggd
People are super weird to be fine with eating the animal's muscle, but not its blood, heart, liver, feet, eyes, and etc.
I also think it's dumb for people to find it fine to eat chicken, cow, pig, etc, but not cat, dog, horse, etc. It's all meat. Either way, something had to die for you to be able to eat it. You should either be fine with all of it or none of it.
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People are super weird to be fine with eating the animal's muscle, but not its blood, heart, liver, feet, eyes, and etc.
I also think it's dumb for people to find it fine to eat chicken, cow, pig, etc, but not cat, dog, horse, etc. It's all meat. Either way, something had to die for you to be able to eat it. You should either be fine with all of it or none of it.
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The
I can confirm you are correct about the blood tests. I have a genetic blood clotting disorder, so I take large doses of blood thinners. Unfortunately this can lead to weak blood vessel walls, and a certain amount of blood spillage into my muscle tissue, and the other way around, with myoglobin into my blood. The same effect happens when muscle tissue is damaged.
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I can confirm you are correct about the blood tests. I have a genetic blood clotting disorder, so I take large doses of blood thinners. Unfortunately this can lead to weak blood vessel walls, and a certain amount of blood spillage into my muscle tissue, and the other way around, with myoglobin into my blood. The same effect happens when muscle tissue is damaged.
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Crow
Well, speaking of blood, in Asia (unless you're in Singapore or some shite) it's not unusual to find coagulated blood that just look like dark grey tofu. The texture, on the other hand, is not tofu like, as it has a bit of a bounce per se. There's a distinct flavour from the first bite for the uninitiated though.
Also I'm pretty fond of blood cubes.
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Well, speaking of blood, in Asia (unless you're in Singapore or some shite) it's not unusual to find coagulated blood that just look like dark grey tofu. The texture, on the other hand, is not tofu like, as it has a bit of a bounce per se. There's a distinct flavour from the first bite for the uninitiated though.
Also I'm pretty fond of blood cubes.
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chadoftoons
Its less wheter its blood and more that blood is a convenient scapegoat for a fluid you dont want to see while thinking about food. I doubt even in a culture that has more blood in its cooking that its appetizing to see it while you prep or eat in its raw form. If somebody accepts this they can still hate the juice that spilled out
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Its less wheter its blood and more that blood is a convenient scapegoat for a fluid you dont want to see while thinking about food. I doubt even in a culture that has more blood in its cooking that its appetizing to see it while you prep or eat in its raw form. If somebody accepts this they can still hate the juice that spilled out
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