Just a tad too tender
Just a tad too tender
10 comments
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"Show the cow a picture of fire."
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"Cut the horns, wipe its ass, and put it on a plate." - my Army buddy long ago
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That used to be me, until I discovered that a proper medium rare retains all that flavor and moisture while drastically improving the texture
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Sounds like my honeymoon 30 years ago except I left the horns and dingleberries the way I found them.
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You WERE put on a plate, though?
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A good vet could make him moo again.
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I have a few French Canadian friends from Quebec. One of them is a great cook from Montreal and he came to visit and said he was bringing his own steak. I said great and looked forward to his cooking. He insisted on barbecuing everything himself.
He took out the steak, slapped it on the grill .... 30 seconds on one side ... 30 seconds on the other ... and served it dripping with blood like your image.
I like steak and I usually cook mine medium rare but most of the time medium well because I don't want to get sick.
My friend had brought AAA steaks and even though they were literally raw ... they were absolutely delicious. Never felt more like a caveman when I had blood dripping out of my mouth while eating meat.
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It’s not blood. The animals are bled immediately after death (or during, depending on the method).
The liquid coming out of raw mean is called purge, which is myoglobin and water.
In the case of the above image, it’s rendered fat, water, myoglobin, and possibly other things depending on how it’s been prepared.
Source: I used to work as a butcher, grew up on a farm, and worked on kill floors.
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That's great to know ... I have no clue but I do like having a good steak once in a while. I would trust someone like you to find me a good steak but I'm always not sure when I just buy whatever at a commercial grocery store. And I trusted my friend to deliver a really good AAA steak because I know he only ever buys the best meats for the best price.
I cut down on my meat consumption because I know how terrible it is for the animals on a commercial industrial farm. The only meat I ever want to buy is one from an actual farmer that raised the cattle himself.
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There's just the slightest tinge of brown at the top, therefore it is ruined by being too well done
10 comments