congealed tiny balls of blood coming out of vangina

Some parts did not get spotted, as far as I can tell, e.g. So I guess I'm going to be tossing some parts (such a waste!), or (assuming the meat is safe to eat) seeing if I can incorporate the livery taste into sausage (but I'm the only one in the house that likes livery-tasting things). The areas with tiny spots taste okay, and, of course, the non-spotted parts taste fine (very good, in fact).

So it's definitely trapped blood (I fried up a sample to taste it, and the larger spotted parts have a definite liverish taste). Thanks for the photo instructions, trying them now. Like I said, butchering's a new hobby, and usually a google search answers my questions, but not this one. If anyone knows how I can do this, that would be great. I guess I don't have the ability to post images (not seeing any 'attach file' option), unless I'm missing something. But I don't want to have to brine everything, nor would that be appropriate for all the cuts. I'm guessing if I brine the chops the blood will dissipate (like when you soak marrow bones). So my real question is: are these little pockets of blood okay to leave in? Will they affect the taste like a larger area of bloodshot meat would? Is it okay, for example to grind the spots into sausage that will then be dry cured? Or if the hams have the same problem, will this be an issue (and I won't know until after they're cured, smoked, and dried)? I can call both the farmers and the slaughterhouse, but I'd like to have a confirmation first about these spots being unacceptable and the cause of the problem the carcass being insufficiently bled (if in fact that is the problem), before contacting them. So far, I've encountered this in the sirloin part of the loin (the rest of the loin seemed okay, but I left it as roasts, not chops), the butt part of the shoulder (haven't cut up the picnic part yet), and a bit on the surface of the 'skirt steak' part of the belly (the flap that hangs off of the spareribs). I'm adding pics, in case anyone who has more experience can weigh in (two of the spots-one on a loin chop, the other on a trimming of butt/shoulder, and then a third of an obviously bloodshot section of butt). I think I've determined the spots are some sort of small-scale bloodshot phenomenon, rather than the larger areas that I've seen in the past. Thanks for you help from an amateur butcher! (Done several deer, a lamb, half a cow, several cooked pigs, but this is my first raw pig.) If a photo would help, let me know and I can take one (although trying to get as much of this butchering done tonight as possible, so hoping someone knows what I'm talking about via the text description). live weight) to find out it's not going to taste right (or worse, have some sort of health issue). The outside of part of the belly had spots too.Īnyone know if this is a problem? I'd hate to butcher the entire thing (290 lbs. It looks different than when you get a section of carcass that's been improperly bled and is bloodshot (I've had plenty of experience with that)-this is more like small spots rather than large sections of coagulated blood.

This doesn't seem normal to me, so I searched the internet, but couldn't find anything. I started cutting part of the loin into chops, and I noticed they are spotted with red flecks. I finally got my organically-raised Berkshire pig today, and I've started cutting it up (so far just into primals for the most part).

Congealed tiny balls of blood coming out of vangina