The steak I bought had dark blood clots all through it
Anybody know how (ab)/normal this is?
I decided to remove all the weird bits and chuck it in the bin but I've never had steak that looked this way in the 25 years I've been cooking
I figured there could be some meat autismo on this board who can tell me whether it seems unusual
I decided to remove all the weird bits and chuck it in the bin but I've never had steak that looked this way in the 25 years I've been cooking
I figured there could be some meat autismo on this board who can tell me whether it seems unusual