Beef Blood
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What it is
Beef blood is the blood collected from cattle during slaughter. It is typically processed by drying and grinding into a powder or used fresh. The blood is a source of protein and iron.
Why it's used
Beef blood is used as a binder and thickener in processed meats like sausages and black pudding. It can also contribute to the color and flavor of these products. Its protein content helps to improve the texture and stability of meat products.
Health notes
In the US, beef blood is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of iron, which is essential for oxygen transport in the body. Excessive iron intake can be harmful, but typical dietary consumption is unlikely to cause issues. International bodies like JECFA have evaluated blood products, but no specific numeric limits are relevant for typical food use.
Allergen info
Beef blood is not derived from any of the 9 FDA major allergens. It does not contain gluten.