mleku on Nostr: there's a reason why most of the plastic tray shrink wrapped style packaging of meat ...

there's a reason why most of the plastic tray shrink wrapped style packaging of meat has those quite thick pads under them, it's to absorb the blood

if you shop at a proper butcher, they array the meat out in the display refrigerator on top of grills and the blood is mostly drained out by the time you buy anything in there

an excess of blood in meat is unpleasant and it does change the flavor and it changes the way it cooks, the dry brining is actually basically about drawing the blood out more quickly, but simply hanging it works fine

also, it takes at least 3 or 4 days in warm dry room temperature air for there to be any risk of meat becoming infected with something, a day or two draining is perfectly fine

in the game Ghost of Tsushima, you visit many mongol tents and one of the almost universal items found in every mongol tent is a huge piece of some animal, usually cow, dangling on a hook, looking quite dry

the shit they do to meat in many places now is awful, like, the bacon and pork in the UK when i was living there, was so ladened with nitrite salts that it totally fucked up the flavor and way it cooked

i don't know why people don't complain about it but the big supermarkets have basically driven traditional butchers to the margins and it's only there you get meat that has been handled by experts, the shit in supermarkets is factory, and usually corn fed, you can smell it especially in offal like chicken livers when you cook it, people just have no fucking idea and so they get away with it and the quality of life continues to slide downwards