Meat/liver juices question

(M) #1

I have a question about the red juices of meat and liver. Do they contain b12? Often times if you take a frozen meat product and thaw it in the fridge a lot of the juices come out. This is what I am referring to. Is it possible the more juices it loses the less iron and b12 it has?

#2

I have no idea, but I try hard to lose as little juice as I can. Sometimes I pour it back over the meat once it’s in the pan. I place liver on top of bacon to keep from overcooking, and it helps keeping juices in. Liver is horribly dry if not cooked right.

(Bob M) #3

Yeah, I also try to keep the juice if it’s cooked. I used to just drink it, but now I give it to our pup when I don’t drink it. I started this because Amber O’Hearn recommended it, saying minerals and the like were in the liquid.

@velvet You put liver over bacon, or bacon over liver?

#4

Yes. over and under, then I flip. :slight_smile:

(Bob M) #5

Ah, I see. That sounds like a good way to do it.

#6

No idea what it contains but I dislike the taste and it was annoying when I roasted meat, I prefer a clean or fatty jelly underneath so the cats get the liquid. They love it :slight_smile:
It’s just a little amount.

(Peter - Don't Fear the Fat ) #7

Agreed. Even the Pate doesn’t blend properly if overcooked.

#8

I tried to make pâté again and it wasn’t right, again. It was very much edible but super far from the store-bought smooth wonders :frowning: And it turned out my small grinder can’t handle it, not like I can grind it smoothly with anything I have… But the small thing kept it in way too big pieces. And the taste isn’t what I like in store-bought pâté. But those have weird ingredients too often and I had enough of trying to find an okay one or accept something I don’t really want to. So I am on a mission to make mine. But I want it to be really good.

So the (for me) perfect, very thoroughly fried liver isn’t the best for it? Maybe I will just cook it, using some liquid… :thinking: I thought the ratios were the problem but probably that too.
But with my not so great grinders some really soft ingredient surely helps. Too bad the other ones aren’t soft either :smiley: But I can help that too.

(M) #9

I couldn’t find an answer my online, my gut instinct is to consume the juices as well. the texture/smell of the grass-fed bison liver has been different with each package. tonights was particularly barnyardy. the other package I opened cut firmly but cooked mushy. I’m hoping nothing is spoiled.