🍹Early to RISA 🧉@sh.itjust.worksM to Greentext@sh.itjust.works · 5 days agoAnon doesn't washsh.itjust.worksimagemessage-square238fedilinkarrow-up1639arrow-down113
arrow-up1626arrow-down1imageAnon doesn't washsh.itjust.works🍹Early to RISA 🧉@sh.itjust.worksM to Greentext@sh.itjust.works · 5 days agomessage-square238fedilink
minus-squaremlg@lemmy.worldlinkfedilinkEnglisharrow-up8·4 days agoNot myoglobin, actual blood. Very rare, but sometimes the butcher didn’t drain properly. You can tell because by that time, the blood has coagulated into a mush. Myoglobin is clearish red and pink like you said. That’s stuff is fine.
minus-squareALoafOfBreadlinkfedilinkarrow-up6·4 days agoOh yeah for sure. I usually just cut that out if it’s a vein in the chicken or just scrape it off if its on the meat or skin.
Not myoglobin, actual blood. Very rare, but sometimes the butcher didn’t drain properly.
You can tell because by that time, the blood has coagulated into a mush.
Myoglobin is clearish red and pink like you said. That’s stuff is fine.
Oh yeah for sure. I usually just cut that out if it’s a vein in the chicken or just scrape it off if its on the meat or skin.