Problembeginnerdraft
Lots of juice when cutting
Also searched as: juice runs out, board full of juice, meat bleeds
In short: The meat was cut too early or was very hot inside. The juice is then thin and runs out.
Picture it
Like a freshly shaken bottle opened straight away.
What happened in your kitchen?
Question 1
How long did you wait after cooking?
All causes, by frequency
3
- Cut straight away
Right after cooking the juice is thin and the fibres are under tension.
Next time: Rest steaks for 5 minutes, roasts for 10–20 minutes
- Strong heat until the end
The bigger the temperature difference between edge and centre, the more tension and juice.
Next time: Cook more gently, e.g. reverse sear · Rest briefly at the end
- Cut along the grain
Long, open fibres let juice run out more easily.
Next time: Cut across the grain
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