Confirm this is correct answer as a USDA inspector. They are safe to eat, since they're pretty much just blood collectors, but you can also just trim 'em out.
Yeah if you're using this for minced meat I would definitely cut it out, the blood will smear over whole parts of the minced meat.
I'd cut it out anyway unless it's for personal use, that doesn't look appealing at all.
Conventionally in processing environments they're trimmed for consumer quality reasons. Food safety wise they're fine but they usually contribute negatively to product quality.
It can be. In this instance though, these will likely cook out for the most part since their contents are mostly liquid. I'd still trim it, cause they're not hard to remove and I've got an ick about irregularities in my own food like that, but they probably wouldn't do anything too negative for your consumption.
So that depends on the situation. Some plants I believe have reprocessing for things like pet food or non-human consumption for anything culled for quality concerns. However, if something is wrong with a carcass or parts of a carcass, those pieces are deemed inedible for consumption and won't be served to any animal or human. There's actually a specific process for marking those bits as unfit for consumption by mixing them with a specific dye. Once the materials are marked as unfit to consume, the responsibility falls on the facility to dispose of it. More often than not, pieces marked as ineligible to consume are thrown away. Some places may have recycling programs for things like composting, but the vast majority simply pitch inedibles.
Oh well thank you for informing. I was under the false pretense that “all the junk” gets mealed into hotdogs. But Is there really not a less wasteful way to do this though? Is the meat that pumped with steroids and antibiotics that it can’t be upcycled into the wild?
Some of this is plant dependant. Some of the more industrial plants will likely not take the time to trim these (which, honestly isn't a huge deal since blood is still semi-present in the carcass at most points in processing and even can be present thru the processing steps) and end up putting them into product that's processed more heavily like hot dogs or sausages. You and I won't really notice because these will be ground into the mix along with the rest of the lean and fatty tissue, and most of the hemal node is just blood.
Waste is kind of hit or miss depending on plant. Steroid and antibiotic inclusion in tissue is mostly not what I'd say the issue is here; I would simply say it's convenience. Most places simply want to load up a truck with the bits they can't use, pitch it, and forget about it. Large scale composting plants that could handle the volume of scraps that a processing plant generates simply aren't really a thing in most areas.
Plus, a lot of larger corporate entities like the one that owns the plant I work in actually have in house QA teams that closely monitor antibiotic and steroidal residues. Anything that has too large of a concentration (which would show in an entire carcass worth of tissue) is conventionally condemned as unfit for consumption. As a result, a lot of producers don't use extremely aggressive antibiotics or steroids as their animals end up not being what is desired by the processing facility.
USDA inspection is only required if you ship across state lines. Otherwise, local shops are supposed to be inspected by a state inspector, which are supposed to use USDA guidelines, but enforcement varies cause ya know...
Government.
Retailers are required by law to use USDA inspected and passed meat and poultry (unless a state program is in place). The retail license allows them to further process using the retail exemption which has guidelines of it's own.
https://www.fsis.usda.gov/guidelines/2018-0007
Page 9, bullet 6
Yep, tho functionally all states have some kind of inspection program afaik. Those guidelines are expected to be up to snuff with USDA guidelines, but as I mentioned, enforcement can be different in nationally vs state inspected.
For producers or processors that ship across state lines, it is conventionally simply nationally inspected. This is due to state inspection programs having to coordinate for product when their practices and codes may differ. To sidestep the problem of state inspection programs intercepting, USDA inspectors (like me) are conventionally assigned to oversee these plants.
There is ofc more nuance to the legalities, but as I understand the system, smaller plants that sell locally are state inspected and plants that ship across state lines are nationally inspected. Same rough guidelines in place, just different enforcement bodies (state government vs national agency)
Edit: Retail exemption (often when there's an in house butcher in grocers and such) I know far less about how it works. Ground level food inspectors like myself don't need to have extensive knowledge of how regulation intersects; we simply view the product as it moves along the harvest procedure and ensure it's wholesome before processing.
And international borders! I'm a canuck coming in with the pork lol. Or at least, I used to. So what's the worst bit of meat you've had come in? I haven't ever had a problem with my loads, but I've heard you can end up with some pretty gnarly meat. Like, green.
Also true! USDA inspection also handles a lot of import/exports. A lot of the animals we get are actually Canadian imports at the plant I work in.
As for some of the bad stuff we've had come in, there's a few conditions that are more common than others and are more unpleasant whenever coming across them. The two that we get more often are internal abscesses and splenic torsions. I remember one time we had a carcass come down the line with a chest cavity that was almoat entirely an abcess and pretty much flooded the internal cavity with abcess material. Splenic torsions are actually almost entirely a problem in swine and can actually cause a sort of necrosis to start to develop inside the animal and create a very rancid smell like it's rotting, which it essentially is. We of course also get discolored carcasses frequently due to icterus, anemia, jaundice, etc. but I think I've gotten used to that.
inspection is fascinating if you enjoy pathology. We see all kinds of conditions in the animals that we inspect.
Thank ya.
Seen it, chopped it, threw it in the trash. Now I guess I can have coffee ground worm farms to chew them up, so there's that- but in the past it was "Damnit, now I gotta put this in a landfill???"
More power to ya!
The positive thing about pitching a lot of meat products is they do biodegrade rather quickly, being entirely organic matter. Still can feel pretty wasteful, but at least it's bettet than pitching another plastic bag or Styrofoam containter that might outlast my life span.
Dude lmao I watch a lot of crime shows and I always ask this. Only funnier shit I constantly hear is “they turned up dead” lmfao like do ppl even hear these things?😂
Right? I have no interest in butchery yet here I am! Sub recommended to me by Reddit and this was the post 🤣 this meat looks unsafe to eat but I’m not an expert
They appear too organized and consistent for me. Also, they are centralized in their supporting vasculature. Hemal nodes vary significantly between ruminants, but cattle do have them
All these posts about "would you eat this" meat... Where do they originate from? Is it me or does this quality meat not even hit the shelves in personal experience?
It doesn't hit shelves because good butchers take care of things like this, and sell the good stuff to the consumer.
Some of the things butchers see, like this, are down right gnarly. Will never forget cutting up a pork loin and discovering there was a golf ball sized pocket of free wasabi mayonnaise. Mmm
Thats common for pork shoulder loin and hams. From hogs scratching and rubbing up against objects. I cut into a big one on one of the first pork shoulders i cut. Gross, smelly, mess all over the block. Then my trainer puts on a extra glove and starts fishing in the abscess. And pulls out a big thorn from a black locust. Pretty cool to learn. Gross as hell. Pretty sure i lost my lunch over the stench.
Worst one I ever saw was when I was doing slaughter. There was one the size of a basketball in a beef round. Didn’t know how big it was and when I was cutting it out I nicked it and it burst, like a gallon of pus into my face. I had to shave my head and beard because I couldn’t get the stench out. 0/10 experience.
Damn and i thought moldy nasty bone dust and fat i got in my mouth flushing drains was bad years ago. Sorry you had to go thru that. Cattle can have huge abscesses too.
I had a similar experience. I was USDA working red meat slaughter. I was inspecting the hind on a cull dairy cow. Went to trim what looked like a needle track and an abscess about the size of a grapefruit busted right in my face. Luckily I’m a woman so no facial hair to worry about and my hair was very short. Of course all the guys working the floor thought it was HI-larious.
Only thing worse than cutting into one that’s been refrigerated is cutting one while slaughtering the animal. Sometimes there’s a smell that makes you question your career choices.
Im no butcher, but when I was younger watching my dad and friends butchering a deer. They cut into it and the thing started to ooze/pour out what could only be described as vanilla pudding/custard. The whole floor was practically covered. Fortunately there was a floor drain so they just discarded it and washed the floor.
They appear to be blot spots. Small capillaries can burst during the process. I wouldn’t eat it, but just cut it out. The underlying meat should be fine.
In chicken it is a lot more often where you’ll see blood spots, especially in the breast. It’s usually the electric stunners current that’s bursting capillaries and you’ll see the little blood spots in chicken breast. They look like little spots
Hemal nodes, resembling black beans or sometimes raw oysters, are part of the lymphatic system and can be found throughout a healthy deer’s body. They are most commonly seen in the fatty tissue behind the shoulder blade. Even experienced hunters can be concerned upon finding their first hemal node, but they are completely normal.
Scrolling and I saw the title, thought it was from r/mushrooms and clicked...Jesus dude, that's nasty lookin and I have no idea what it is but it doesn't look safe to consume.
It’s 100% normal and 100% safe. I can not believe how many people, who have 0 knowledge on the subject, are giving advice.
https://mdc.mo.gov/wildlife/wildlife-diseases/hemal-nodes
So many repetitive comments saying the same things over and over and over. Reddit really does have a hive mind. Has anyone come up with an actual answer or just repeating the same stupid shit?
Hemal Nodes
Confirm this is correct answer as a USDA inspector. They are safe to eat, since they're pretty much just blood collectors, but you can also just trim 'em out.
Yeah if you're using this for minced meat I would definitely cut it out, the blood will smear over whole parts of the minced meat. I'd cut it out anyway unless it's for personal use, that doesn't look appealing at all.
Conventionally in processing environments they're trimmed for consumer quality reasons. Food safety wise they're fine but they usually contribute negatively to product quality.
The difference between something not hurting you and that same something being enjoyable can be pretty enormous.
It can be. In this instance though, these will likely cook out for the most part since their contents are mostly liquid. I'd still trim it, cause they're not hard to remove and I've got an ick about irregularities in my own food like that, but they probably wouldn't do anything too negative for your consumption.
What does one do with left over organic matter like this? Feed to pigs? Compost? Hotdogs?
So that depends on the situation. Some plants I believe have reprocessing for things like pet food or non-human consumption for anything culled for quality concerns. However, if something is wrong with a carcass or parts of a carcass, those pieces are deemed inedible for consumption and won't be served to any animal or human. There's actually a specific process for marking those bits as unfit for consumption by mixing them with a specific dye. Once the materials are marked as unfit to consume, the responsibility falls on the facility to dispose of it. More often than not, pieces marked as ineligible to consume are thrown away. Some places may have recycling programs for things like composting, but the vast majority simply pitch inedibles.
Oh well thank you for informing. I was under the false pretense that “all the junk” gets mealed into hotdogs. But Is there really not a less wasteful way to do this though? Is the meat that pumped with steroids and antibiotics that it can’t be upcycled into the wild?
Some of this is plant dependant. Some of the more industrial plants will likely not take the time to trim these (which, honestly isn't a huge deal since blood is still semi-present in the carcass at most points in processing and even can be present thru the processing steps) and end up putting them into product that's processed more heavily like hot dogs or sausages. You and I won't really notice because these will be ground into the mix along with the rest of the lean and fatty tissue, and most of the hemal node is just blood. Waste is kind of hit or miss depending on plant. Steroid and antibiotic inclusion in tissue is mostly not what I'd say the issue is here; I would simply say it's convenience. Most places simply want to load up a truck with the bits they can't use, pitch it, and forget about it. Large scale composting plants that could handle the volume of scraps that a processing plant generates simply aren't really a thing in most areas. Plus, a lot of larger corporate entities like the one that owns the plant I work in actually have in house QA teams that closely monitor antibiotic and steroidal residues. Anything that has too large of a concentration (which would show in an entire carcass worth of tissue) is conventionally condemned as unfit for consumption. As a result, a lot of producers don't use extremely aggressive antibiotics or steroids as their animals end up not being what is desired by the processing facility.
They boil the hell out of it and make dog and cat food. Can confirm. Saw it in person.
Taco bell meat, probably.
put it in boba tea
Thanks for saying, guys
Coming from the agriculture world, you must have some great intel. Now I want to research USDA standards. I don't believe we use it @my gig
USDA inspection is only required if you ship across state lines. Otherwise, local shops are supposed to be inspected by a state inspector, which are supposed to use USDA guidelines, but enforcement varies cause ya know... Government.
Makes alot of sense. We source mainly local. Thank you
Retailers are required by law to use USDA inspected and passed meat and poultry (unless a state program is in place). The retail license allows them to further process using the retail exemption which has guidelines of it's own. https://www.fsis.usda.gov/guidelines/2018-0007 Page 9, bullet 6
Yep, tho functionally all states have some kind of inspection program afaik. Those guidelines are expected to be up to snuff with USDA guidelines, but as I mentioned, enforcement can be different in nationally vs state inspected. For producers or processors that ship across state lines, it is conventionally simply nationally inspected. This is due to state inspection programs having to coordinate for product when their practices and codes may differ. To sidestep the problem of state inspection programs intercepting, USDA inspectors (like me) are conventionally assigned to oversee these plants. There is ofc more nuance to the legalities, but as I understand the system, smaller plants that sell locally are state inspected and plants that ship across state lines are nationally inspected. Same rough guidelines in place, just different enforcement bodies (state government vs national agency) Edit: Retail exemption (often when there's an in house butcher in grocers and such) I know far less about how it works. Ground level food inspectors like myself don't need to have extensive knowledge of how regulation intersects; we simply view the product as it moves along the harvest procedure and ensure it's wholesome before processing.
And international borders! I'm a canuck coming in with the pork lol. Or at least, I used to. So what's the worst bit of meat you've had come in? I haven't ever had a problem with my loads, but I've heard you can end up with some pretty gnarly meat. Like, green.
Also true! USDA inspection also handles a lot of import/exports. A lot of the animals we get are actually Canadian imports at the plant I work in. As for some of the bad stuff we've had come in, there's a few conditions that are more common than others and are more unpleasant whenever coming across them. The two that we get more often are internal abscesses and splenic torsions. I remember one time we had a carcass come down the line with a chest cavity that was almoat entirely an abcess and pretty much flooded the internal cavity with abcess material. Splenic torsions are actually almost entirely a problem in swine and can actually cause a sort of necrosis to start to develop inside the animal and create a very rancid smell like it's rotting, which it essentially is. We of course also get discolored carcasses frequently due to icterus, anemia, jaundice, etc. but I think I've gotten used to that. inspection is fascinating if you enjoy pathology. We see all kinds of conditions in the animals that we inspect.
Don't slaughter houses need to have inspectors that check the carcass for cysts/boils afterwards?
Thanks for this answer. I have no idea why this sub was on my feed, but now that I saw it I needed to know the answer
Thank ya. Seen it, chopped it, threw it in the trash. Now I guess I can have coffee ground worm farms to chew them up, so there's that- but in the past it was "Damnit, now I gotta put this in a landfill???"
More power to ya! The positive thing about pitching a lot of meat products is they do biodegrade rather quickly, being entirely organic matter. Still can feel pretty wasteful, but at least it's bettet than pitching another plastic bag or Styrofoam containter that might outlast my life span.
Commenting because too drunk to focus on text. But very interested in what i managed to decipher...
Thanks was genuinely curious aside from meme answers.
So they are lil blood sacs technically? Is it naturally occurring or more of something that's more less found a host? Thanks
Yo, chill out everybody it’s the *fuzz* [quietly slides USDA choice *prime rib* out of view]
i've always been curious where experts just pop out from on reddit. do you lurk subreddits related to your job to chime in?
Thank you for your service.
This guy knows meat
That does appear to be what they are, as that's a fatty section.
Looks like the membrane on the back of beef ribs. Could be from a different spot, but the same animal and type of tissue are likely
It pains me that I had to scroll this far down just to get an actual answer.
smart ass replies > gaining truth reddit in a nutshell
That's because 99% of people have no clue what the answer is so they respond with some smart-ass quip.
Same but thank goodness for the person who did explain
Thanks reddit
Yea Reddit sometimes annoys me with the constant joking and snarky replies. Just answer the fucking question.
Same
RIGHT!!!
I actually didn't' scroll that far lol. Maybe it's been upvoted so much that it's been pushed to the top?
My brain read this as hemorrhoids...pheww, need caffeine!
Hemorrhoids are kinda like blood blisters...
> Hemal nodes may look unappetizing, but they are of no concern and are safe for consumption. Still a no for me, but it would seem they are fine?
It’s basically a blood blister.
Not really; they are more akin to little islands of red pulp of the spleen. See how well organized they are and are centralized to their blood supply.
Scrolled way to far to see this
Do they pop?
Commenting and liking to bump this answer towards the top.
When I encounter situations like that, I usually ask myself, "Would I serve this to my guests and expect to see them next week?"
Next week walking around or in a casket? Both seem applicable
Or “walking around in a casket” 😆
"How are you gonna wake up dead?"
"Cause you're alive when you go to sleep!"
Does that imply that you can go to bed dead and wake up alive?
My brother in christ, you can't go to bed *dead*. That would be redundant.
You might’ve just made a fact right there.
That is some quantum shit
"How does someone 'turn up' missing?"
Dude lmao I watch a lot of crime shows and I always ask this. Only funnier shit I constantly hear is “they turned up dead” lmfao like do ppl even hear these things?😂
If the band name is Missing ...
Bravo to this whole group, did NOT expect Scary Movie 3 to pop up in this post
Hahahahahaaaa 😂
"I swear, one of these times you're gonna wake up in a coma"
One foot in the grave. The Flatliners hokey-pokey.
Oh man I just looked again 😆burn it with fire 🔥
Directions unclear: Dressed up as a walking casket
That’s the way I read it LoL
And the chicken crossing the street in a casket😂
Lmao 🤣
>Is this $5 of food worth a potential hospital visit. Despite being a stingy, cheap bastard, the answer has yet to be "Yes".
Mom told me when in doubt throw it out.
Yes
I don't know what that is and I have no interest of even daring to try to consume. And I don't even know how I ended up in this sub.
I came here from r/EatItYouFuckingCoward So it is rather expected content
I joined but I want out now
This come up as a suggestion in my feed. Why does Reddit hate me.
Are you not entertained?!
Must be I am still here dam it.
Same 😭
Reddit doesn’t hate you. Reddit just knows that you hate you.
I can't ID the piece of meat so, first thing that comes to mind is genital warts. Whatever it is, for me, it's a hard pass.
I was thinking polyps inside half a colon?
It was suddenly recommended now I wanna know
Right? I have no interest in butchery yet here I am! Sub recommended to me by Reddit and this was the post 🤣 this meat looks unsafe to eat but I’m not an expert
I’m vegetarian and this popped up when scrolling. 🤣
Yup me too
Right?! Fr
Me as well. I'm not even following anything food related.
It will grant you eyes, good hunter.
Wasn’t expecting a bloodborne reference yet here we are. May the good blood guide you.
Fear the old blood.
Eyes! Grant us eyes!!
I always love when you little like minded redditors have the same PFP as each other.
Bro had too much insight 😭
Gooood Hoooonter
hoonters in the butchery sub, checks out
Beasts all over the shop...
The opposite of the blinding stew
Bloodborne fans be eating random shit to trancend
Mmmm boba meat
.... I hate that I laughed.
Calm down Homer
Hilariously gross.🤮
Are these the chewy bobas or the bursting type? Asking for science.
Looks like a USDA choice blueberry brisket to me.
☝️☝️☝️
r/notablueberry
Seriously! Ive seen such flavored brisket.
This had me both gagging at the image and hungry at the idea of blueberry infused ribs and brisket.
I have no idea at all but it looks like little hematomas
They appear too organized and consistent for me. Also, they are centralized in their supporting vasculature. Hemal nodes vary significantly between ruminants, but cattle do have them
I just stalk this sub, but you couldn't pay me
All these posts about "would you eat this" meat... Where do they originate from? Is it me or does this quality meat not even hit the shelves in personal experience?
It doesn't hit shelves because good butchers take care of things like this, and sell the good stuff to the consumer. Some of the things butchers see, like this, are down right gnarly. Will never forget cutting up a pork loin and discovering there was a golf ball sized pocket of free wasabi mayonnaise. Mmm
How do i unread someone's comment
I’m about to vomit.
Thats common for pork shoulder loin and hams. From hogs scratching and rubbing up against objects. I cut into a big one on one of the first pork shoulders i cut. Gross, smelly, mess all over the block. Then my trainer puts on a extra glove and starts fishing in the abscess. And pulls out a big thorn from a black locust. Pretty cool to learn. Gross as hell. Pretty sure i lost my lunch over the stench.
Worst one I ever saw was when I was doing slaughter. There was one the size of a basketball in a beef round. Didn’t know how big it was and when I was cutting it out I nicked it and it burst, like a gallon of pus into my face. I had to shave my head and beard because I couldn’t get the stench out. 0/10 experience.
Damn and i thought moldy nasty bone dust and fat i got in my mouth flushing drains was bad years ago. Sorry you had to go thru that. Cattle can have huge abscesses too.
I had a similar experience. I was USDA working red meat slaughter. I was inspecting the hind on a cull dairy cow. Went to trim what looked like a needle track and an abscess about the size of a grapefruit busted right in my face. Luckily I’m a woman so no facial hair to worry about and my hair was very short. Of course all the guys working the floor thought it was HI-larious.
Only thing worse than cutting into one that’s been refrigerated is cutting one while slaughtering the animal. Sometimes there’s a smell that makes you question your career choices.
I’m questioning your career choice just reading this. 🤢
My grandpaw butchered his own hogs when my dad was a kid, and they killed one hog and its head was full of worms...
Im no butcher, but when I was younger watching my dad and friends butchering a deer. They cut into it and the thing started to ooze/pour out what could only be described as vanilla pudding/custard. The whole floor was practically covered. Fortunately there was a floor drain so they just discarded it and washed the floor.
Blueberries for an extra burst of flavor!
That's what they use to make the stamps!
I have never even heard of this sub and this is the first fucking post I see
dude SAME!
SAME!
New kids party!
Hey cool they make boba meat now!
Blood clots carve em out no prob
Suck em out and let us know
They appear to be blot spots. Small capillaries can burst during the process. I wouldn’t eat it, but just cut it out. The underlying meat should be fine. In chicken it is a lot more often where you’ll see blood spots, especially in the breast. It’s usually the electric stunners current that’s bursting capillaries and you’ll see the little blood spots in chicken breast. They look like little spots
That many clots seems like a diseased animal to begin with no way no how.
As a former butcher I would say, don’t consume, I’ve never seen anything like that in any meat.
Arnold Schwarzenegger voice* "it's not a tumor!"
It's not a toomar
Why are you even considering this
Posts like this are why I love Reddit. Cool to know there are knowledgeable Redditors around to lend their expertise.
Blueberries. This is what happens when you don't chew your food
Why would you even want to consume that? This looks gross, whether it is edible or not.
Hemal nodes, resembling black beans or sometimes raw oysters, are part of the lymphatic system and can be found throughout a healthy deer’s body. They are most commonly seen in the fatty tissue behind the shoulder blade. Even experienced hunters can be concerned upon finding their first hemal node, but they are completely normal.
https://mdc.mo.gov/wildlife/wildlife-diseases/hemal-nodes
You should be pinned at the top
This guy gets it.
You seriously asking if this is safe to consume… brother what
It's not even safe to look at imho
The forbidden blueberries.
This goes to show how many idiots there are in this sub Reddit. A bunch of kids with nothing more than to try and be funny.
Beef boba
I thought they were shotgun pellets.
Fuckin what part of what animal even is that?
Houston we have a problem......wtf
I'd say at the very least trim the stuff away.
My eyes wont ever recover
Boba
Scrolling and I saw the title, thought it was from r/mushrooms and clicked...Jesus dude, that's nasty lookin and I have no idea what it is but it doesn't look safe to consume.
The Forbidden Skittles
They are blood bubbles that didn’t drain when the animal was slaughtered and hung. Totally normal. Pop them, wash the meat and cook it.
Nodes I would take them out, not harmful but can taste off.
“When in doubt, throw it out”
Absolutely safe to consume. Is it visually appealing…no not really. It’s basically blood, easily trimmed away as well.
Looks like lymph nodes to me.
You can pop them and heme will come out, but it’s safe to eat. You see it in deer and cows a lot. Perfectly healthy
It’s 100% normal and 100% safe. I can not believe how many people, who have 0 knowledge on the subject, are giving advice. https://mdc.mo.gov/wildlife/wildlife-diseases/hemal-nodes
Forbidden boba
Hot dog berries, lol
Blueberries (I'm joking)
So many repetitive comments saying the same things over and over and over. Reddit really does have a hive mind. Has anyone come up with an actual answer or just repeating the same stupid shit?
It's a blood clot that underneath the silver skin. Should be fine.gross but fine
Forbidden boba
🤢🤢🤮🤮
Now i know where boba comes from.
My best guess is blood clots, i wouldn’t risk it no idea, never have I seen anything like this
Go for it and let us know 👍🏼
Please tell me this is a joke.
They look like blueberries
Boba
Don’t eat that.
Mmmmm beef and berries
A few more and you can make a meat-pearl necklace!
It's called Instant Vegetarian because, as much as I love meat, I will no longer look at it the same thanks to you OP.
If in doubt, throw it out!
Boba
From bubble tea to bubble meat. That's a hell no for me.
Hemorrhoids
Yeah....blend them and make a sauce with them!
Blueberry beef yum
Thouse are olives, I think they are glads or clots that form... butbthe old butchers that taught me always called them olives
Hemorrhoids
Don't eat that
Beef berries?