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Steak question...

Jeff7181

Jeff7181

Lifer
I remember reading one time that the red liquid that weeps from steaks or any beef cooked medium or rare is not actually blood, but is another fluid. I can't find that anymore, and can't find what that liquid is. Is it blood? Or is it some other kind of fluid?
 
Originally posted by: Jeff7181
I remember reading one time that the red liquid that weeps from steaks or any beef cooked medium or rare is not actually blood, but is another fluid. I can't find that anymore, and can't find what that liquid is. Is it blood? Or is it some other kind of fluid?
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It's the cows male juice... 😛
 
Originally posted by: jewno
no blood at all.
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But what is it? My dad is one of those people who like their steak burned to a crisp. I like mine medium, and he always comments on the "blood" on my plate. I don't think it's blood, and I want to tell him it's not blood, but I don't know it actually is.
 
beef juice

like if you stick a cow in a juicer, you get beef juice out


(it is probably, .... drum roll.... water)
 
Originally posted by: FoBoT
beef juice

like if you stick a cow in a juicer, you get beef juice out


(it is probably, .... drum roll.... water)
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Dad's response... "if it's just water, why is it red?"
 
Originally posted by: rpc64
What else could it be besides blood?
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True... but what I read said all the blood is drained from the animal after it's slaughtered. I can imagine SOME blood would stay in the tiny capilaries and whatnot... but the thing I read before that I can't find again actually had another name for what it was.
 
Originally posted by: suse920
Who in thier right mind likes thier steaks well done ?
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Yeah... don't get me started on that. He complains that it's tough and dry, and complains if it's pink and juicy. I don't make him steak anymore... he has hot dogs when I make steak.
 
blood is water with stuff in it

that "juice", is water with stuff in it

so it is water, with some other stuff that makes it red

like beef particles that are raw, hence the redness

its beef juice dammit! don't make me come over there and splain it to ya again!
 
Originally posted by: suse920
Who in thier right mind likes thier steaks well done ?
Click to expand...


That's what we well doners say about you guys that like it pink and mushy...

To me, a steak that isn't well done is nearly tasteless and I don't like the "softness" of it.

I recently got a steak from Outback (Take out) that was medium, at best, and with no way to "finish" it, my dogs hit the jackpot.

But what really creeps me out are the people who eat burgers medium rare. Yuck, not to mention, pretty risky.

If you have ever been "dosed" by bad meat, and I have twice, pink is something you don't want to see in a burger. The pain is amazingly bad, like you are blowing shattered glass out your rear end. OH, and you are puking during this too. FUN FUN FUN.
 
Originally posted by: hemiram
Originally posted by: suse920
Who in thier right mind likes thier steaks well done ?
Click to expand...


That's what we well doners say about you guys that like it pink and mushy...

To me, a steak that isn't well done is nearly tasteless and I don't like the "softness" of it.

I recently got a steak from Outback (Take out) that was medium, at best, and with no way to "finish" it, my dogs hit the jackpot.

But what really creeps me out are the people who eat burgers medium rare. Yuck, not to mention, pretty risky.

If you have ever been "dosed" by bad meat, and I have twice, pink is something you don't want to see in a burger. The pain is amazingly bad, like you are blowing shattered glass out your rear end. OH, and you are puking during this too. FUN FUN FUN.
Click to expand...

The chances of getting a whole cut of meat that's contaminated is very rare (no pun intended). Ground beef and processed meats are a different story. Hamburger, poultry, and sausage should always be cooked thoroughly, and the juices should run clear, never pink or red.

Ever heard of aged steak? That's a steak that's been allowed to rot, so the muscle fibers start breaking down naturally. The "rotten" portion is cut away leaving a very tender center. It's very expensive to have aged steak because of the portion that is cut away and goes to waste.
 
Originally posted by: Jeff7181
But what is it? My dad is one of those people who like their steak burned to a crisp. I like mine medium, and he always comments on the "blood" on my plate. I don't think it's blood, and I want to tell him it's not blood, but I don't know it actually is.
Click to expand...
Don't bother trying to explain the science to these people, they simply cannot understand it.

Instead tell them this. In the medium cooked steak, the "blood" runs out and thus you DON'T eat it. In a well-done steak, the "blood" stays in and your dad is the one eating all the "blood". Eating "blood" is disgusting, thus you'll never eat that nasty burned meat with the "blood" in it.
 
Originally posted by: Jeff7181
Originally posted by: hemiram
Originally posted by: suse920
Who in thier right mind likes thier steaks well done ?
Click to expand...


That's what we well doners say about you guys that like it pink and mushy...

To me, a steak that isn't well done is nearly tasteless and I don't like the "softness" of it.

I recently got a steak from Outback (Take out) that was medium, at best, and with no way to "finish" it, my dogs hit the jackpot.

But what really creeps me out are the people who eat burgers medium rare. Yuck, not to mention, pretty risky.

If you have ever been "dosed" by bad meat, and I have twice, pink is something you don't want to see in a burger. The pain is amazingly bad, like you are blowing shattered glass out your rear end. OH, and you are puking during this too. FUN FUN FUN.
Click to expand...

The chances of getting a whole cut of meat that's contaminated is very rare (no pun intended). Ground beef and processed meats are a different story. Hamburger, poultry, and sausage should always be cooked thoroughly, and the juices should run clear, never pink or red.

>>I know, but I have seen people, my dad included, eat nearly raw burgers over the years and a few of them have paid the price. Amazing pain.

Ever heard of aged steak? That's a steak that's been allowed to rot, so the muscle fibers start breaking down naturally. The "rotten" portion is cut away leaving a very tender center. It's very expensive to have aged steak because of the portion that is cut away and goes to waste.
Click to expand...

>>Oh, yeah, the first time I ever had a really extremely aged steak was when our biology teacher came in with 4 electric fry pans and about 50 pounds of meat that was scary looking and STUNK. It wasn't bad at all, but it was too soft, IMO. I had it well done too, the teacher ate one that was barely warm. My grandfather was a chef, and he liked it rare too. I hated steak when I was a little kid, until I had it well done,and it changed everything. My parents and sister all liked it medium or less done.

 
As I have eaten more steaks than probably anyone else here in my 40+ years on this planet, I have some opinions. I used to like a good steak "medium rare", now i like only like them RARE.

Jeff7181, your dad is a sissy. My sister likes her steak ruint like that too. A steak ain't right unless it runs red... and if your dad is worried about the "blood" tell him to find a tampon. 😛
 
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