Juices from the meat

Meat juices are the natural liquids released from meat during cooking or when it is cut, composed of water, proteins, dissolved fats, and other essential nutrients. These juices are fundamental in cooking because they provide a deep flavor, juiciness, and texture to dishes.

Origin: The juices come directly from the muscle fibers and cells of the meat, and their release depends on the cooking method and time. When meat is cooked, the heat causes the proteins to coagulate and retain some of these juices inside; however, when the meat is cut or pierced, these liquids can be released and used for sauces, broths, or to keep the dish moist.

Properties: These juices are rich in umami flavor, contain minerals such as iron and zinc, and provide important proteins. Furthermore, by using the juices in sauces or in the final dish, the full nutritional value is utilized, and the authentic flavor of the meat is not wasted.

Synonyms in Spanish from Latin America: In different regions, meat juices are also known as cooking liquid, meat broth, or simply natural juices of the meat. In some countries, they may be called natural juice or meat liquids, always referring to this essential component for achieving flavorful and juicy preparations.