Thawing venison question

[R.W.T]

How much blood or myoglobin is typical for a piece of backstrap or say 2 pounds of ground? This seems like a lot ,and it only happens or seems to be excessive at one processor vs the other places I’ve tried.

[brokeno]

Nope that’s ok

[R.W.T]

I eat it, just seems more than what I normally see

[dbaio1]

I would say that pretty normal.

[LuckyCards2006]

Pretty normal, I really wouldn't toss axis for sure.

[lmartin5]

Looks about right.

[R.W.T]

10-4. Not tossing it, Maybe it’s because it is axis vs whitetail?

[diamond10x]

Its normal.

Amount of blood left in the meat prior to packaging is all dependent on how long it sat unfrozen or dry aging if you will.

[Redfeathers]

Definitely wouldn't want you eating that bloody mess, where can I pick it up 😁

[hooligan]

How’s it smell? That is more of a concern to me that the blood

[hogslayer78]

There is no blood in processed deer meat....it is myoglobin not blood. Same with steak when cooked rare or medium rare. Myoglobin is a protein but it is not blood.

[justletmein]

it only happens or seems to be excessive at one processor vs the other places I’ve tried.

Are you thinking they're adding moisture to increase the weight?

[R.W.T]

No, hadn’t thought it was on purpose really. Just never had wetter meat anyplace else

[BBBGP]

Looks pretty wet, more so than the ground axis that we have. Mine is pretty dry in comparison. Call the processor and ask they why and report back.

[AntlerCollector]

Looks nasty to me, but I usually process my own. I barely have any of that mess when I thaw mine. I put one paper towel under a 2lb bag of ground meat and that’s plenty to catch what seeps out