When it comes to a perfectly cooked steak, many of us assume we know what we’re getting. But, surprisingly, there’s a common misconception about the red liquid that comes out of a steak. Contrary to popular belief, it’s not blood!
The red liquid is actually myoglobin, a protein that helps deliver oxygen to an animal’s muscles. When meat is cut or exposed to air, myoglobin turns red, and it darkens with heat. This explains why rare steaks appear to “bleed” more than others.
Jeffrey Savell, a Meat Science professor at Texas A&M University, sheds light on this fascinating fact. He explains that animals with more active muscles and older animals have meat containing more myoglobin, which affects the color of the meat. This is why turkey legs appear darker than breast meat, as legs have more active muscle tissue.
The red color we associate with raw meat is actually a result of the packing process, where meat is exposed to oxygen. Fresh cow meat is purplish in color, and oxidation transforms it to the bright red we see in supermarkets.
Savell reassures us that the brown color meat turns after a few days is still safe to eat, despite being less visually appealing. He notes that brown meat is often discounted, but it’s still good to cook and enjoy.
Did you know?
The red liquid inside of your packaged meat is not blood. It is a mixture of water and myoglobin.
Most purchased meat undergoes a process known as "wet aging" where the meat is vacuum sealed where it will rest in its own juices. Beef is naturally 3/4 water and… pic.twitter.com/MmaNK1sxD1
— CarnivoreJT (@carnivore_jt) January 21, 2024
Influencer CarnivoreJT recently shared this interesting fact with his followers, and many were surprised to learn the truth. So, the next time you indulge in a juicy steak, remember that the red liquid isn’t blood – it’s just myoglobin doing its thing!
