Please feel free to visit our sponsor:
|If menu doesn't load click here to use Site Map.|
Getting Blood from a Steak
Those of you who deliberately don't eat meat probably won't want to read this. The rest of you, help yourselves!
There are alternatives when you don't have a regular donor.
One of them is a nice rare steak. It can be expensive, but it can also make the difference between maintaining control and "vamping out" or losing control in a potentially dangerous situation. You will notice I'm specifically NOT claiming it a "suitable" replacement -- merely, like fast food, a way to tide you over in times when, for one reason or another, you're without a donor.
I've seen postings from people who've complained about reactions from eating raw meat, whether they feel yucky, get sick, or whatever. While eating it raw IS an acquired taste in and of itself, you should know that raw meat can, and often does, have various types of bacteria on it, and thus the possibility for food poisoning is always a risk if the outside isn't thoroughly cooked. (If you are used to eating rare or raw meats you will have less of a problem than if you are used to eating more thoroughly cooked cuts of meat.
In any case, a small amount of cooking will take care of the bacteria problem AND allow you to get even more blood from it than if you tried it raw. I'm going to assume most people can figure out how to eat a steak...here are instructions if you want to, ah, bleed the steak instead.
The only caveat I have for my instructions here is that I cook with an electric oven - if you have gas or some other oven-cooking method, your cooking times WILL VARY from what I have listed here.
You will need:
Find yourself a halfway decent cut of meat. The example I'm going to use here is a flank steak; they're usually around an inch thick. If you have it, spend the money for one labeled "organic" or "grain-fed" rather than anything without either label - this reduces the risk of mad cow disease, since any farm using the "organic" label is stringent about their quality, and "grain fed" means there are no cast-off meat parts added into the cattle feed.
Turn the oven on to "Bake" at 500 degrees. "Broil" means the burner coils stay on, as opposed to shutting off when they reach temperature. (You can use the "broil" setting, but you have to REALLY pay attention -- the "bake" setting allows for some "oops" factor for people not used to doing this.)
Once it reaches temperature, put the meat in. You only need to cook this to rare, but depending on the cut and thickness of the meat, the time it takes will vary, especially if you keep opening the oven door to check. :)
You can use the following "squish test":
I try to err on the "rare" side -- use less cooking time -- because if it's not done enough, you can always warm it up some more...but you can't take medium well and turn it back into rare.
Once it's done, pull it out and do a test slice about an inch in from the end. Cut against the grain (on a flank steak you're usually cutting across the short direction) AND at an angle. This gives you more surface area to bleed the meat from. If the meat is cooked perfectly, you'll see a ring of brown around the edges of the slice with a red-to-pink center -- not quite as red as rare, but not pink either. Also, the internal visible texture should match the outside visible texture.
If the inside still has the clingy texture of raw meat, then it ought to be cooked just a little longer in order to be able to squeeze the blood out.
If the test slice looks ok, start slicing the rest of the meat. As you slice, you'll need to periodically pour off the blood that's collected -- this is where that cup comes in handy. :) Once you've got the meat all sliced up and the blood poured off, if what you've collected so far isn't enough you can always squeeze that pile of meat that you've just finished creating. Squeezing each slice individually works better than grabbing a handful.
I've estimated that a pound of flank steak will net me an easy 1/4 cup up to as much as 1/2 cup of blood when cooked and cut in this manner, and up to twice that when squeezed as well. (In my opinion, squeezing the meat renders it pretty much inedible outside of using it in recipes since I like my steaks rare, but it all depends on what you plan to do with the meat afterward and whether you'll eat it.)
If the beef blood is too bland (which will most likely be the case if you're used to having donors) you can add a little kosher or sea salt (which I highly recommend over plain or iodized table salt) to the blood to give it a little more flavor. In the amount mentioned above, 2-3 twists of a sea salt grinder and stirred around with a spoon should flavor it nicely.
No, it's not the same as having a regular donor give you blood, but it will help keep you sane.
Eerie America TV Series
Eerie America could very well be called The Fodors Travel Guidebook for The Addams Family. I read some in-depth information about the show and saw the promo, and from what I can tell, this will be an absolutely AWESOME series if they can get it off the ground. (I'm actually praying they will.) Let others know and see who can help. This is something that should happen! Let's pull together and make it so!
New Orleans Vampire Association
NOVA is a State Recognized Non-Profit Organization geared toward helping the homeless in the New Orleans area and working towards its greater goals, including a homeless shelter in the Greater New Orleans area.
If you would like to donate money, food, or supplies toward the cause, please click here for more info or to donate.
["The VCMB" Support Forums] - [Channel #Sanguinarius (Live Chat)]
Copyright © 1997 - Present, Sanguinarius -- Sanguinarius: The Vampire Support Page. All contents and materials on this site are copyrighted, and the property of Sanguinarius / Sanguinarius: The Vampire Support Page, unless otherwise noted, or copyrighted by their respective authors/creators. The various concepts presented hereon, including but not limited to Problems Vampires Have and the Vampire Guide, Tips and Advice and The Real Vampire Directory are the intellectual property of Sanguinarius. All submissions and contributions to Sanguinarius / Sanguinarius: The Vampire Support Page become the property of Sanguinarius, unless otherwise noted. All data and informations submitted to or gathered by Sanguinarius, Sanguinarius: The Vampire Support Page, and/or specific pages within, connected to, or operated in conjunction with, this site, as well as information gathered for research, opinion, or statistical purposes is the property of Sanguinarius. (Personal information will not be released without an individual's specific written permission, or as required by Law.)