Why is cow meat red and bloody and chicken meat is not bloody? Does the chicken muscles not have blood?
In: Biology
If you’re not buying your meat from a local farmer, and are instead getting it from a supermarket (in the USA), chances are high it’s not actual blood in your steaks. Beef is hung and dry aged for 10-20 days for most cuts before it gets processed/packaged, and this removes all the actual blood from the meat. What you’re seeing instead is usually a saline solution added in, and sometimes it even has colorants added if the meat wasn’t red enough after aging. If you purchase WOG( whole without guts) chickens at the store you may have small amounts of blood left in the cavity.
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