I cooked a thick porterhouse steak this evening for dinner and was puzzelled as to the lack of blood rising to the surface during cooking.
Anyway, I asked google about this. The answer,
"Haemoglobin is a powerful promoter of lipid oxidation and may decrease the shelf life of meat products. Residual blood is also important in promoting microbiological deterioration of carcasses"
So they just drain it out.
How dare they alter the composition of my food to increase their profit. Most of the blood has been drained.
I was wondering why beef had so little flavour to what it used to.
So, when you are travelling Outback, see if you can find locally killed animals. Ask if they are dry aged. Nothing pumped in (like salt water) No wet aged thank you very much.
Like you I love my steak. Usually pretty rare. I.E. knock of it's horns, wipe it's bum and put on a plate, delicious
But if you need some good advice on the joys of good juicy steak try and contact a girl here in WA called Tash Peterson. She is right into the joys of all sorts of meat products !!!
Some on here would have heard about her and will know where I am coming from :)
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I'm sure I don't know. Some of you lot are as thick as two bricks. Or are you sticking your head in the sand and ignoring all the things that go on around you?
Can you not understand the point of the post is not about eating raw meat, but rather about how big business is altering our food to make more profit.
How can we possibly be healthy when we are eating food that has been tampered with, just for the sake of profit.
What is being added to our food that we are not being told about.
No wonder the medical profession is expecting rises in all sorts of diseases. Will they say anything? No of course not.
The more sick people that need their attention the more money they make.
There will also be a need for ever greater reasearch to find, not cures, but pills to manage these illnesses.
Big money for the researchers and big Pharma. They wouldn't want to stop that will they? Then what happens to the health system? It will become too expensive for the govt to fund and will collapse.
Yes, we may be too old to worry about such things but think about our children and grandchildren. What will happen to them? Its all truly frightening. And it happened under our watch.
We only buy extremely occasionally meat from big business to simply benchmark our local independent butchers. There are a few of them, luckily. Known them for decades, actually generations.
Other than that, wouldn't touch the rubbish from big business with 2 barge poles in series.
Depending where one lives, often there is no choice.
Do buy the odd bit of pre cooked chicken here and there, but the chicken from the butchers is a lot better. But don't always have the time /bothered to cook our own chicken.
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The problem with most supermarket meat is it is pumped full of water, 30 to 50%. There begins the problem. Good Unadulterated meat does not have blood but juice rising on cooking.
If you use meat from a poorer quality animal the meat is drier, less juice, not "blood". Water is added to theoretically tenderise the meat but my suspicious mind thinks it it more to add profit, sell water for $35 a kilometre, even better than bottled water.
Ia clue to pumped meat is if meat feels squishy it is water and or water in bottom of tray or bag. Especially noticeable with chicken.
I have no connection with a butcher shop which is one answer or as I did. Kill my own sheep, preferably hogget, 1 to 2 yo.
If you buy your Australian meat overseas you will get the best quality, that is because they pay more.
So, where can you source real traditional meat. I purchased this particular cut of meat from my local butcher. Supposedly, it was grass fed grass finished organic certified. However, it was from a farm that used these new regenerative (I think thats what they call them) farming methods. You know they measure carbon footprint from what I can gather. What I got, well it may as well have been from the local supermarket.
Lamb: thats another one. No such thing a spring lamb. They have lengthened the time that they can call "lamb" lamb. Something to do with "tooths." This then allows for the meat to be just on the verge of being mutton. They feed them hormones and other chemicals and they end up big fat sheep full of sinew and gristle and taste nothing like lamb
We are going to end up like the Americans (maybe we have already) where all our meals are covered in chilli sauce with tons of cheese so that you don't have a clue what you are eating and you know where doing that leads. Thats why we are going to need even greater medical systems and big phama companys to manage all the illnesses in the future.
But don't you worry about that, its all in the name of profit. And profit and returns to shareholders are the most important thing in this world.
May I suggest that part of the problem is many people buy their meat from supermarkets, have that little absorbent mat under the meat, and then chuck it in the freezer or fridge, after freezing when its time to use the meat they take it out of the freezer place it in the fridge for it to thaw or they put he meat in the fridge and at the time they want to cook the meat, it goes straight from the cold to heat, big mistake.
Meat should be at room Temp before cooking, my method is meat at room temp, pat and dry the meat with paper towell, I season the meat with salt before placing the meat in a very hot pan, and turning it one time only the length you want to cook either side depends on the how you prefer it cooked Blue 30 sec, Rare 1 Min, MR 2min, Med 3 min and well done 5min on each side, before removing I throw a couple of nobs of butter in the pan until melted, them remove from the pan wrap in alfoil allow to rest. timming need to be adjusted depending on the thickness of the meat.
Yesterday we had corned silverside, I took it out of the fridge in the morning allowed it to get room temp roughly, washed it under cold water, patted it dry with paper towel, seasond with salt and pepper, double wrapped it in baking paper and the double wrapped in with alfoil, placed it in the slow cooker with no water, cooked on high for 2 hours and then turned down to low for 4 hours, took it out of the slow cooker and left it wrapped for 30 minutes to rest before serving, in the bottom of the slow cooker was about an 1" of liquid. corned beef was very tender. since learning this method I dont cook corned beef any other way, next week I will be cooking a piece of pickled pork this way for the first time.
PS I dont buy meat from supermarkets only local butchers.
