Blood shot meat

[j3h8]

Tell me why you view blood shot meat as bad and why. What do you do with that portion?

 

[ColPenguin]

Bloodshot meat has the highest concentration of lead particles. That meat wouldn't look so pulverized and bloody if it wasn't in the path of wound channel.

I have ate it before. Maybe the lead particulate doesn't actually raise blood lead level significantly.

For the most part we trim it off, and toss it in the coyote pile. It's not that much waste.

 

[elkliver]

becuase it IS bad. Not something you want to eat. Trim it out

 

[coya]

I trim it bc it's nasty & leave for the coyotes. I go to extreme lengths to produce the highest quality meat as possible, such as always dry age. The last thing I would want is blood shot meat in the final product

 

[Pony Soldier]

True bloodshot is the bloody shredded tissue. Not to be confused with blood between the muscle groups. I trim out the shredded tissue and that is coyote bait. The blood clots between muscle groups goes to the same place. The rest is usually hamburger in rib shots.

True bloodshot is the blood filled tissue around the wound..

 

[RockAndSage]

Tell me why you view blood shot meat as bad and why. What do you do with that portion?

The blood can make the meat taste a lot gamier and/or tainted, and apparently that can be a bit more or less of a problem depending on the animal or species. You can also deal with it by brining the cuts in a buttermilk soak.

 

[j3h8]

I have always assumed the reason for not eating the bloodshot meat was lead contamination. I've come up in a lead free hunting state so lead has never been an issue for me and as such I've always taken the bloodshot meat and tossed it into the grind pile. Just want to be certain it wasn't something I was missing and should be tossing.

 

[Wrench]

Fry up a blood clot and see how you like it. If it doesn’t bother you... rock on. I think the taste and texture is not for me and I'm a good enough hunter to not have to eat guts or bloodshot meat.

 

[Macintosh]

This is the back side of a front shoulder on a average WT deer buck, about 150lb dressed weight. Copper bullet, but the shattered shoulder blade fragments tore up this part of the meat more than I typically see.


Depending on what you refer to as “blood shot”:
The gelatinous red goo I think is simply clotted blood in and around muscle tissue. Outside the permanent wound I think the temporary stretch cavity separates muscle tissue and breaks very small capillaries, and results in this—essentially very bad deep bruising. The blood makes the meat taste extremely irony—bitter, “hard”, not sure how to describe it. I’ll scrape what I can off and use the meat, but if its really gooey it just tastes terrible.

The pulverized meat around the wound is also often clotted with blood, in addition to having no “texture”. I’ll clean as much blood off as possible and put in the grind pile, its really the parts that are +\- entirely red goo, or entirely “pulverized meat paste” that I discard. Given my bullet choice Im not usually discarding much, but that^ is the reason I discard it.

Fwiw I got a decent amount of grind off this specific piece of meat, even though I definitely discarded some.

 

[HiMtnHntr]

Kind of a common sense thing when butchering but everyone has their own tolerances. Part of why I do my own butchering. We put up enough meat every year it never crossed my mind to try to save the obviously bloodshot stuff. I also quarter in the field so if possible most of that stuff never winds up in a game bag. Buzzards gotta eat, same as worms…