rare steak

[rong]

I was at a restaurant tonight, I ordered a sirloin, rare, and when it arrived it was purple inside & not very juicy.

I have noticed this on occasion before.

Normally it is pink towards the outside & then gets slowly redder into the middle and is quite bloody in the centre. When it looks like this is is usually really juicy & leaves quite a bit of bloody juice on the plate.

However sometimes it is more of a dark purple than red, and these ones tend to be less juicy & less bloody, and the texture isn't quite as nice.

ANyone know what the fuck is going on here?

[kiwiMark]

ITT danarong confesses to eating a bit of cow knob

[BooG690]

You were probably served shitty steak.

Up your restaurant game imo.

[rong]

ITT danarong confesses to eating a bit of cow knob

Hahaha i lol'd

[rong]

You were probably served shitty steak.

Up your restaurant game imo.

Is that really it? Cos I've had it happen in a few different hotels & in a couple of different restaurants. The one I was in tonight has a good reputation. They even go on about the specific breed of cow you are eating and what local farm it was produced at.

I think it could something other than simply quality of steak, just not sure what.

[jyms]

Yea they just don't know how to either prepare steak or cook it. I usually order medium rare for this reason. I would rather it was a little less rare than a little more rare. I typically don't order steak where they can't tell the difference either anymore.

[rong]

I might stop ordering it when I'm out, it's so easy to get disappointed. Home cooked cow only.

[BooG690]

Blood becomes blue (which may look purple) when it becomes deoxygenated. You're eating old steak.

Go to better restaurants or move to a country that prides themselves on their steak (America).

[rong]

Blood becomes blue (which may look purple) when it becomes deoxygenated. You're eating old steak.

Go to better restaurants or move to a country that prides themselves on their steak (America).

Can anyone else confirm this to be true?

No offence bufu, just want other opinions too. And btw just scanned your "I dont wanna be fat any more & am doing something about it" blog. Got bored half way through, are you still at it? Did you lose much weight?

As added motivation, just think, thin people don't need to stand when they wipe, this too could be you!

[BooG690]

LOL. At least scroll to the bottom to answer your question. And wouldn't it be fatasses that are too lazy to stand to wipe their own ass? :P

[kiwiMark]

Nope, it's fatasses that form an airtight seal around the bowl so can't just give a wipe while still sitting, ldfo.

[boost]

ya, old steak imo.

[wufwugy]

shitty health inspectors in your area

[flomo]

old steak and frozen

boost; and bufu already covered it

[sil693]

Blood becomes blue (which may look purple) when it becomes deoxygenated. You're eating old steak.

Go to better restaurants or move to a country that prides themselves on their steak (America).

its not blood coming out the steak, its myoglobin. FOOLS!

[Muzzard]

its not blood coming out the steak, its myoglobin. FOOLS!

lol I was just about to say this, there is no blood. It's the myoglobin that you see.

[oskar]

I'm not the picky type. But I would probably return a purple or blue steak.
Beat: I was going to get a pizza just now, but now I want steak.

[sil693]

blue steak is clearly the way forward. (as in cooked, not colour. ldo)

[Muzzard]

I would also suggest the 'purple' steak has just been hung for longer than most stakes. This might affect it's 'juiciness', but it will be more flavorful.

[mbiz]

a chef on tv told me that if the steak is rested properly after cooking, then it wont be 'bloody' on the plate as it drains off while resting

[Muzzard]

Blood becomes blue (which may look purple) when it becomes deoxygenated. You're eating old steak.

Most the blood is drained when hung. Beef actually goes gray not blue when it's been in the fridge too long. + Badgers is correct, if it's been well rested then there won't be much myoglobin on your plate.

[WillburForce]

could just be that they've cooked it uber rare, or as the French call it "blue".

Sounds to me like you like your steak done medium rare.

[boost]

a chef on tv told me that if the steak is rested properly after cooking, then it wont be 'bloody' on the plate as it drains off while resting

no, it does not drain off while resting, that would make for a dry steak. The resting period is to let the meat relax. When its on the grill it will be quite hot and tensed up. This might be a bad analogy.. but imagine a brick (tense) trying to soak up water vs a sponge(relaxed). When you let it rest, the muscle tissue relaxes and therefore better acts as a sponge, retaining the juices when cut into. If it is not properly rested, you cut into it, the juices all flow out, and when the meat gets into your mouth its that much dryer.

[flomo]

was this a dry aged or wet aged ssteak?

[spoonitnow]

i've been known to cook up a pound of shitty 73/27 on the stove and eat it out of a bowl like cereal just sayin

[dranger7070]

could just be that they've cooked it uber rare, or as the French call it "blue".

Sounds to me like you like your steak done medium rare.

Medium rare ftw

[mbiz]

oh ok boost. yeah i know the meat relaxes but i didnt know thats how it prevents the goo escaping, makes sense.

[wufwugy]

MY GOO MY PRECIOUS GOOOOOOOOOOOOo

[spoonitnow]

oh ok boost. yeah i know the meat relaxes but i didnt know thats how it prevents the goo escaping, makes sense.

fag

[mbiz]

lol, fuck

[boost]

hahaha.