Many of us know the delight of a good steak—the flavor, the aroma, the feel (and the cost).
A fantastic steak is one of life’s simple joys, and there are differing opinions on the best way to cook it. Some folks think a steak should be rare or at least medium. We’ve all witnessed Gordon Ramsay’s fiery critiques of those who prepare it “RAW!”
But have you ever sliced into a rare steak and thought that the red liquid oozing out is blood? We’ve probably heard this from friends, family, TV shows, or YouTube cooking videos. “I enjoy my steaks bloody,” my uncle would often say.
If you’ve been told that the red liquid is “blood,” here’s the reality…
It’s actually myoglobin, a protein that aids in delivering oxygen to an animal’s muscles. Myoglobin appears red when meat is cut or exposed to air and darkens when heated. Therefore, the red hue in a rare steak is a result of the lower cooking temperature enhancing the myoglobin’s color.
Jeffrey Savell, a Meat Science professor at Texas A&M University, shared with HuffPost that animals with more active muscles and older animals contain meat with higher myoglobin levels. This clarifies why steak and turkey legs are darker than the lighter breast meat—legs have more active muscle tissue and consequently more myoglobin. The red color we link to raw meat actually originates from the packaging process, where the meat is exposed to oxygen.
Fresh beef starts off purplish, and oxidation transforms it into the bright red we see in stores. Oxidation also leads to meat turning brown after a few days. While this change in color might seem unappealing, it doesn’t indicate that the meat is unsafe. Savell pointed out: “Brown meat doesn’t mean it’s bad. But [supermarkets] will discount it and mark it down. If you purchase brown meat, just make sure to cook it right away, as it’s likely already been out there for three or four days.
Savell elaborated on why rare steak appears to bleed, noting that meat consists of “about 70% water.” When this water combines with red myoglobin and other pigments, it resembles diluted blood. He reassured us: “You have water, and myoglobin, and other pigments that leak out. That’s where this juice comes from. I can assure you it’s not blood.” Recently, influencer and steak lover CarnivoreJT shared this information with his audience on X, and it seems that many are just now discovering it.
“Did you know? The red liquid found in your packaged meat is not blood. It is a blend of water and myoglobin,” he stated.
One individual replied: “Wow. I always believed it was blood!!!” Another person commented: “I had no idea about this. Quite fascinating.”
Therefore, the next time you slice into a succulent steak, you can rest assured that the red liquid is not blood.
