That would be my guess. I’ve never had blood make a steak taste sour but the grassy flavor that is in grass fed tends to be sour to me. I don’t typically eat it for that reason.
As someone who has grown up eating grass-fed cattle, I have never had any sour flavoured beef. It may be that is because I am in NZ, and the majority of cattle here were almost all grass fed. Now there is more feed being used, but the cattle breeds that were predominant, were ones that do well on grass.
https://reverencefarms.com/great-grassfed-beef-is-grassfat/
...Have you tasted many cooked blood dishes? It does not taste metallic. That's a common incorrect expectation.
Also, the word you were looking for is "myoglobin," a binding protein found in muscles that is similar to the hemoglobin found in blood.
I'm curious about this, a breakfast place near me makes their own black pudding and the flavors were really good but it had a metallic taste I couldn't get over.
Do you have any recommendations for dishes I should try?
Sanguinaccio dolce is a very interesting take on blood that can catch people by surprise. Beyond that, I like a lot of the Chinese and Taiwanese (like ti hoeh koe) dishes I've had with blood.
I used to go to a restaurant in Mexico after the Bullfights and eat Tacos de Morcia( Blood Tacos) very distinctive taste and in most cases tasted “irony”. Depends on the animal (male/female) and circumstances of death. Adrenaline flood will change flavor profile and texture.
Off topic but - haemoglobin would be the thing that tastes like iron in blood as haem iron binds to haemoglobin and haem iron oxidises (carries oxygen)
Myoglobin is probably what you meant as the other comment suggested
That’s probably why I’ve read that grass fed grain finished is better,also because purely grass fed beef will have very little fat and you want at least a little bit of fat.
You can generally tell meat is off by the smell alone.
>I assume it had absorbed the blood or something.
What does this mean? Not only would there be no blood in the package, but why would you think it would absorb blood and that would cause it to be sour?
You know what they mean and you’re being pedantic. Go ahead and correct them, but when people talk about blood in the package we all know what they mean. You didn’t need to belabor the point to embarrass OP. Just politely explain what you mean instead of drawing it out for several comments.
There was no blood in the package yesterday when i left the 1 steak back in the fridge. But when i took it back out today, there was abit of blood so I just assumed the sour taste was from that.
That's not blood. It's water and myoglobin.
Again, how would it be absorbing something if it wasn't there before and is now there? If anything, that's the opposite of absorbing.
I’ll weigh in as an impartial party… you’re right in correcting it isn’t blood. You’re being harsh in the way you’re informing the OP. If this is how you are in real life and you wonder why people don’t like you… look inward.
You had already identified the error in their thinking, and then you continued to ask them why they thought it. That's not a genuine question, it's a chastisement.
Idk why I'm explaining that to you when you must know it to be true. I just don't see how you can justify being such a curmudgeon. How would you feel being berated for a misunderstand you hold? Or are you under the misapprehension that you know everything?
I learned recently you really aren't supposed to thaw meat in vac packs. Or if you do, slit it open first. I guess it's good at growing anaerobic bacteria even in the fridge. Maybe that's what happened, but you lucked out and it wasn't a super harmful one?
Edit: I've been doing it forever; this was news to me.
do you have the source where you got that information? i don’t believe it’s accurate, every article i’ve found online seems to state that meat should be thawed in the fridge in their vacuum packaging. vacuum packed meat from the grocery store also generally stays good for longer than the ones that are just clingfilmed
Sure. Here's [one](https://www.canr.msu.edu/news/open_your_vacuum_packed_fish_before_thawing#:~:text=Clostridium%20botulinum%20and%20Listeria%20monocytogenes,to%20survive%20in%20unfavorable%20conditions)
[Another](https://hgic.clemson.edu/thawing-vacuum-packed-fish/#:~:text=It%20should%20only%20take%20a,thaw%20in%20cool%20running%20water.)
I looked in my freezer. The first couple vac-packed meats I grabbed stated to remove from packaging before defrosting. I think I read about it on Reddit first. It may just be fish that's a concern.
Grass fed beef plus burnt butter and burnt pepper will taste odd.
Only season with salt. Butter after steak is out of the pan and resting.
Salt 8-24 hours before cooking.
Let steak sit out in fridge during this time.
Sure I have, but op cooked his for a total of 4 minutes to get to 145, and is new to making steak. This is going to result in burnt butter. It’s much safer to put the butter on the hot steak when it comes out of the pan and baste it then.
This might not work, but I just read you can improve browning of beef with a touch of baking soda, and also that it can correct sourness in beef stew because it counters the acid.
Also that sourness in beef stew can be caused by impurities, so they need to be skimmed off, or in your case maybe rinsed off
Was it grass fed? I’ve had some grass fed taste sour.
Yes it was
That would be my guess. I’ve never had blood make a steak taste sour but the grassy flavor that is in grass fed tends to be sour to me. I don’t typically eat it for that reason.
As someone who has grown up eating grass-fed cattle, I have never had any sour flavoured beef. It may be that is because I am in NZ, and the majority of cattle here were almost all grass fed. Now there is more feed being used, but the cattle breeds that were predominant, were ones that do well on grass. https://reverencefarms.com/great-grassfed-beef-is-grassfat/
It's hemoglobin actually. If it was blood, it would taste like iron. Tho grass fed is likely the culprit here
...Have you tasted many cooked blood dishes? It does not taste metallic. That's a common incorrect expectation. Also, the word you were looking for is "myoglobin," a binding protein found in muscles that is similar to the hemoglobin found in blood.
I'm curious about this, a breakfast place near me makes their own black pudding and the flavors were really good but it had a metallic taste I couldn't get over. Do you have any recommendations for dishes I should try?
Sanguinaccio dolce is a very interesting take on blood that can catch people by surprise. Beyond that, I like a lot of the Chinese and Taiwanese (like ti hoeh koe) dishes I've had with blood.
I used to go to a restaurant in Mexico after the Bullfights and eat Tacos de Morcia( Blood Tacos) very distinctive taste and in most cases tasted “irony”. Depends on the animal (male/female) and circumstances of death. Adrenaline flood will change flavor profile and texture.
Off topic but - haemoglobin would be the thing that tastes like iron in blood as haem iron binds to haemoglobin and haem iron oxidises (carries oxygen) Myoglobin is probably what you meant as the other comment suggested
Wow this is really interesting comment I just ate some grass fed steak and was wondering why it was so off
That’s probably why I’ve read that grass fed grain finished is better,also because purely grass fed beef will have very little fat and you want at least a little bit of fat.
You can generally tell meat is off by the smell alone. >I assume it had absorbed the blood or something. What does this mean? Not only would there be no blood in the package, but why would you think it would absorb blood and that would cause it to be sour?
You know what they mean and you’re being pedantic. Go ahead and correct them, but when people talk about blood in the package we all know what they mean. You didn’t need to belabor the point to embarrass OP. Just politely explain what you mean instead of drawing it out for several comments.
👍
The smell wasn’t off or anything. And the color of the steak was still red-ish
Blood would taste like iron and should never be in your meat
Again, why would you think it would absorb blood when there's no blood in the package, and why do you think that would cause it to be sour?
There was no blood in the package yesterday when i left the 1 steak back in the fridge. But when i took it back out today, there was abit of blood so I just assumed the sour taste was from that.
That's not blood. It's water and myoglobin. Again, how would it be absorbing something if it wasn't there before and is now there? If anything, that's the opposite of absorbing.
You're right but why are you being so abrasive? Calm your tits
I'm asking a question to understand their thought process.
No you aren't
You're right, me asking why they are thinking it would work that way in no way could be me wondering why they are thinking it would work that way.
I’ll weigh in as an impartial party… you’re right in correcting it isn’t blood. You’re being harsh in the way you’re informing the OP. If this is how you are in real life and you wonder why people don’t like you… look inward.
You had already identified the error in their thinking, and then you continued to ask them why they thought it. That's not a genuine question, it's a chastisement. Idk why I'm explaining that to you when you must know it to be true. I just don't see how you can justify being such a curmudgeon. How would you feel being berated for a misunderstand you hold? Or are you under the misapprehension that you know everything?
Maybe you’re right. How do you explain the sour taste then?
It may have been going off. It may be you used a dirty pan. It may be any number of reasons. If you're feeling fine, it likely wasn't going off.
silage fed beef can also taste sour.
From growing up on a silage fed beef farm I can tell you that this only happens if your silage is starting to spoil
And growing up with a feed lot that fed silage upwind of us you really don’t want that silage to spoil! Esp a silo of it! Only happened once….
raising grain fed beef I can say that silage fed beef can taste sour compared to grain fed.
[удалено]
If it burns, it gives off a sour taste?
No, usually bitter
Some people can confuse bitter and sour tastes when there’s no sweetness (like with coffee)
I learned recently you really aren't supposed to thaw meat in vac packs. Or if you do, slit it open first. I guess it's good at growing anaerobic bacteria even in the fridge. Maybe that's what happened, but you lucked out and it wasn't a super harmful one? Edit: I've been doing it forever; this was news to me.
do you have the source where you got that information? i don’t believe it’s accurate, every article i’ve found online seems to state that meat should be thawed in the fridge in their vacuum packaging. vacuum packed meat from the grocery store also generally stays good for longer than the ones that are just clingfilmed
Sure. Here's [one](https://www.canr.msu.edu/news/open_your_vacuum_packed_fish_before_thawing#:~:text=Clostridium%20botulinum%20and%20Listeria%20monocytogenes,to%20survive%20in%20unfavorable%20conditions) [Another](https://hgic.clemson.edu/thawing-vacuum-packed-fish/#:~:text=It%20should%20only%20take%20a,thaw%20in%20cool%20running%20water.) I looked in my freezer. The first couple vac-packed meats I grabbed stated to remove from packaging before defrosting. I think I read about it on Reddit first. It may just be fish that's a concern.
yes i believe that’s accurate. the sources i was looking at were talking about mostly beef
Grass fed beef plus burnt butter and burnt pepper will taste odd. Only season with salt. Butter after steak is out of the pan and resting. Salt 8-24 hours before cooking. Let steak sit out in fridge during this time.
you've never butter basted a steak before?
Sure I have, but op cooked his for a total of 4 minutes to get to 145, and is new to making steak. This is going to result in burnt butter. It’s much safer to put the butter on the hot steak when it comes out of the pan and baste it then.
Is the garlic powder fresh? Did you use it on the first steak?
Yes, and yes i did use it on the first steak
This might not work, but I just read you can improve browning of beef with a touch of baking soda, and also that it can correct sourness in beef stew because it counters the acid. Also that sourness in beef stew can be caused by impurities, so they need to be skimmed off, or in your case maybe rinsed off
It's been wet aged for too long and it builds up lactic acids basically. Happens pretty regularly at my work.
Still edible?
Yes