What is the main component of red meat that makes it taste so good? Is it the blood? Does the blood and juices combine or individually change their chemical composition to create that steaky flavor we carnivores all love? Is it just the overall combo of the cooked proteins, iron in the blood, A-1 sauce, lol, etc?
2007-08-17 20:45:07 · 2 answers · asked by cpc26ca 1 in Food & Drink ➔ Other - Food & Drink
It's the fat unfortunately. It carries the flavour of the meat to start with, and it's the part that the body craves the most.
PS, most American beef is bland. THere are places that still sell grassfed beef, but most AMericans find it to strongly flavoured. It has a gamey taste. Some Europeans on the otehr hand prefer the gamey flavour.
2007-08-17 20:50:00 · answer #1 · answered by Anonymous · 0⤊ 0⤋
...the "fat" content. (the majority of the flavor of any cut of meat is in the "blubber"...fat)
2007-08-18 03:54:22 · answer #2 · answered by Anonymous · 0⤊ 0⤋