meat juices
Rendered cooking liquid
Meat juices are the liquid that collects when meat is cooked or rested—a mixture of water, dissolved proteins, and fat released from muscle fibers under heat.
Cooks use meat juices as a base for gravy or pan sauces: Let the roast rest so you can collect the meat juices.
The phrase also appears on food packaging to describe the liquid pooling in trays of raw meat.
- drippingsFat released during cooking
- gravyThickened meat drippings
- au jusIn its own drippings
- brothClear simmered meat liquid
- flavor baseAromatic cooking starter
fat · rendered · sizzling · succulent · marbling · prime rib · basting · roasting · searing · fond · deglazing · savory · umami · moist · tender · reduction · roasting pan · stock
- meatbeef, pork, chicken, steak, bacon
- cooking fatsvegetable fat, lard, shortening, butter fat, tallow
- Sunday roastroast beef, roast chicken, roast lamb, roast pork, roast turkey
- food safetyfood safety, food hygiene, food handling, food poisoning, contamination
- basting methodsbutter basting, tacking
meat juicesdryness
Absence of moisture
dry meat · jerky · parched · dried out · moisture loss
meat juicesvegetable stock
Savory plant-based cooking liquid
fruit juice · mushroom broth · herbal infusion · aquafaba · coconut water
meat, meats, meaty, meatier, meatiest, meatiness, juice, juices, juicy