Why is cow meat red and bloody and chicken meat is not bloody? Does the chicken muscles not have blood?
In: Biology
That’s not blood coming out of the beef. It’s myoglobin, helps deliver oxygen to the muscles. nearly all the blood is drained before it’s packaged, and since meat is about 70% water… it’s pretty much just “meat juice”
Also, store bought poultry are raised in tight confined areas, so the chickens muscles don’t get much use. Most commercial poultry are Cornish crosses, who finish out in just eight weeks. Beef on the other hand, are usually around 9 months to maybe a year depending on how efficiently they can put on weight. Much more time for the muscles to be active and need more oxygen.
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