Defrosted roast, how come so much red liquid?

[Caslon]

I froze a 2.2 lb. eye of round roast. I set it in the fridge to slowly defrost. There's quite a bit of red juice on the plate it sat on. Is that flavor lost?

 

[Sir_Loin_of_Beef]

Not really. It's blood lost. Next time buy a kosher roast.

 

[msmofet]

I froze a 2.2 lb. eye of round roast. I set it in the fridge to slowly defrost. There's quite a bit of red juice on the plate it sat on. Is that flavor lost?

I love eye round. Its the only cut I use for roast beef dinner. When I thaw an eye roast there is usually blood that comes out. I never have a problem. The roast always tastes wonderful.

 

[CakePoet]

Also some is lost due to the cell membranes rupturing during freezing.

 

[Dawgluver]

No worries. Most of it is not even blood, just red melted ice. Your roast will cook up just fine.

 

[Steve Kroll]

The red liquid in meat is NOT blood. It's a mix of water and a protein called myoglobin.
What is the liquid in my meat package?

 

[Dawgluver]

The red liquid in meat is NOT blood. It's a mix of water and a protein called myoglobin.

What is the liquid in my meat package?

Thanks, Steve. I was trying to think of the term.

 

[CakePoet]

Same here, I remember the Swedish word but not the English and google wouldnt help me.