Blood clot type thing in mince beef?

headcrash27

ben500 wrote: »

You don't need to take my word for it, just think about it a little when was the last time you purchased a JOINT of meat from a supermarket and found clotting blood in the packaging? You won't that's what the nappies are for, to catch the slime eminating from it so that you don't notice that what actually gets emitted from your "finest" joint is most likely to be less than 50% blood the rest being water, salts and other chemicals, which combined together dependant upon the water content will produce a liquid at it's thickest density consistent with single cream. Next time you purchase a joint from a supermarket take a look at the sludge in the bottom of the packaging and ask yourself do you know of any creature that has pink blood the thickness of water?

No you're right, it makes sense. My main concern was whether or not it was safe to eat, as i don't want to make everyone ill. I have been cooking with mince for over 15 years on a weekly basis and i have never come across a blood clot before which is why i thought i would ask for advice on here. I have a 2 year old daughter and i whilst i might risk it for myself i wouldn't like to put her at risk of anything nasty. The fact that i am squeamish about it really isn't relevant so i'm not sure why some individuals seized upon it as something to criticise me for. If it was safe to eat i would cook it and pick the clot out. However as it's not i will take it back to Tesco.

Petlamb

Tbh as said previously those people who seem to pop up here, criticise people and then disappear, aren't OS posters normally, think they just camp out and wait for someone to snipe at. /sigh.

thisuseridistakenagain

you will all gang up and moan about someone asking if their meat is ok, but when someone in another post asks why their toast isn isn't t brown enough everyone is quick to issue help!

There's no harm in asking.
I'd have trouble with odd looking meat, incase i got ill. Id scoop it out and pretend it never happened though i think,

rosieben

thisuseridistakenagain wrote: »

you will all gang up and moan about someone asking if their meat is ok, but when someone in another post asks why their toast isn isn't t brown enough everyone is quick to issue help!

There's no harm in asking.
I'd have trouble with odd looking meat, incase i got ill. Id scoop it out and pretend it never happened though i think,

OS'ers dont gang up, unless its to offer advice and support! Its already been noted, by several posters, that the ones who have made snide and stupid remarks on this thread are not regular OS'ers. The OS'ers who responded have - as always - been helpful

valk_scot

If I find something in a food product that I know is perfectly safe to eat BUT I personally don't want to eat (blood clot would be a good example) then I take out the offending object, cook the rest then either feed it to the cats or my Hubby. They don't know so they don't feel iffy about it. Only if it was a safe object though!

Debt_Free_Chick

A bit late now, I guess but I wonder .... is it a blood clot? Or is it a tiny piece of liver or kidney?

I can see how a small piece of kidney/liver could get into the mince during the packaging process.