(Done several deer, a lamb, half a cow, several cooked pigs, but this is my first raw pig.). Anna Friedman Herlihy, Do they promote mealy texture? It could be red pepper? These advertising-free forums are provided free of charge through donations from Society members. I'm, of course, going to call the farmers tomorrow, but would really like to be informed as to the cause of my spotted pork. The meat would cure ok, but it would look ugly. Small amounts okay? I think it is a vein and shouldn't show red if it was really well cooked. So I'll be sure to post what the verdict is. I'm adding pics, in case anyone who has more experience can weigh in (two of the spots--one on a loin chop, the other on a trimming of butt/shoulder, and then a third of an obviously bloodshot section of butt). Will brining get the blood out? And so I guess I'll be making a lot of sausage from the spotted areas (although with the loin, I can cut the non-spotted parts into chunks for kabobs on the grill, or probably grind for lean pork meatballs or something). Since the topic is right before us, I was wondering if anybody actually knows what the bloody spots in the flesh do the its flavor? ), or (assuming the meat is safe to eat) seeing if I can incorporate the livery taste into sausage (but I'm the only one in the house that likes livery-tasting things). By So far, I've encountered this in the sirloin part of the loin (the rest of the loin seemed okay, but I left it as roasts, not chops), the butt part of the shoulder (haven't cut up the picnic part yet), and a bit on the surface of the "skirt steak" part of the belly (the flap that hangs off of the spareribs). And homemade sausage is, of course, worth all the effort. Do they accelerate spoilage? I don't know any answers to your butchering questions but those photos bother me a lot ! Eh, that looks bloodshot to me. Hope it works. Red spots in meat--improperly bled? I'd agree--bring it back. The bigger issue is the looks--the spots turn quite black when cooked, and I can't imagine many consumers being comfortable serving meat that looked that way. I'd have to say i agree with dockhl, looks a bit funky to me. Anyone know if this is a problem? Thanks for the photo instructions, trying them now. Of course it has been a very long time, and I am not sure I could even look at a photograph and be able to pass judgement. I give note to Deli that what I want cold cuts then grabs other foods. Be sure and tells us about how everything turns out with the sausage! I am taking it return to the store tomorrow! As for weighing in on flavor and appearance...I think your appearance is shot if you are looking at it from a fresh steak perspective. Or do I have to cut out every last bit of blood? As much as you are paying for Berkshire, you shouldn't have this sort of problem, and they need to make it right. Anna, you could look into the inspection done at the abatoire. There is a whole routine to posting photos, and I'm not the best person to explain it. I've heard everything from brining (draws the blood out) to "that's not fit to eat" to "just cook it up". In other words, I don't think that it has to all become dog food. There is a tutorial to help you; basically you start your post, then go to Image Gullet at the top of the page, establlsh a pig album, bulk upload the images (always use "bulk"), then one at a time, view an image by left click, then "copy image location" by right click; then go "back" to your half done post and add the image by clicking on IMG and pasting the url. What exactly makes blood spots so undesirable and renders meat containing them suitable only for pet food? The areas with tiny spots taste okay, and, of course, the non-spotted parts taste fine (very good, in fact). For the longest-lasting turkey, buy it presliced and packaged (what's cut at the deli counter is exposed to more bacteria). Better safe than sick. So my real question is: are these little pockets of blood okay to leave in? Copyright © 2001-2020 by the eGullet Society for Culinary Arts & Letters, All Rights Reserved So let's hope that's what it was, and I can still use the meat in some way without having to just throw it away. I did some intense internet research, and I think what happened to this pig is something called blood splashing. Always remember if you are not sure about the quality of the meat/cut.. take it back. Mine thinks it's really cool to get a bit of jerky! This doesn't seem normal to me, so I searched the internet, but couldn't find anything. I sometimes have the bloodshot happen when I've bought pork racks from a local butcher. The USDA has a fact sheet of color variations in meat: If you have seen and recognize bloodshot meat (you never forget it, do you?) I think you have enough experience to rule that out, so I would trust your judgement on that. Today I went to the food store. Red spots on deli sliced turkey? Anyone may read the forums, but to post you must create a free account. I'm sure you are disappointed, but it sounds like the farmers did a good job of making it right. I guess it happens in a certain percentage of hogs/pigs, and because I got mine minimally processed (just gutted, cleaned, and cut down the backbone) so I could butcher it myself, there was no way to tell. Lucky dog! According to the USDA, meat coloration can be very variable, even in the same animal. It looks different than when you get a section of carcass that's been improperly bled and is bloodshot (I've had plenty of experience with that)--this is more like small spots rather than large sections of coagulated blood.

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