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Just a tad too tender
(i.imgur.com)
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this post was submitted on 11 Feb 2025
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That's a prime rib roast and it's beautiful. That's closer to Med Rare than Blue.
Someone mashed it with a fork to get those red juices to the surface. (mioglobin, not blood) And that bright red color of the flesh is because it was just cut off the roast and is only just being exposed to oxygen.