Hi Chef James,
When it comes to steak, can you enlighten me about the differences between blood and juice? They are technical differences, correct? I would think that it would apply to “white” meat as well, correct?
Thanks for your time,
Blood or juice, it is actually mostly water.
1. Animals (including humans) are about 60% - 90% water.
2. Most of the blood is drained from animals at slaughter.
3. The liquid you see from meats (both ‘red’ and ‘white’ meats) is a mixture of blood, melted fat and intercellular fluid from cellular breakdown.
(Well done beef is dry because much of the water content has been ‘squeezed’ out as the protein molecules shrink from the heat.)
Chef James, FoodReference.com
More steaks are consumed in restaurants in the South Atlantic states than in any other region of the U.S.
New York Steak, New York Strip, Delmonico Steak, Kansas City Steak, Kansas City Strip, shell steak, sirloin club steak, strip steak. These are all different steaks, but each steak is referred to by each of these names in different regions. The names depend on where you live.
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