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Debunking the Myth: What the Red Juice in a Rare Steak Really Is (Hint: It’s Not Blood)
For many, cutting into a rare steak and seeing that reddish juice can be a bit unsettling. Despite what some may think, the red liquid in a rare steak is not blood. In fact, it’s something completely natural and harmless, adding to the steak’s flavor and tenderness. Let’s dive into what this red juice actually is and why it’s a good thing for your steak experience.
So, What Is That Red Liquid?
The red juice you see in a rare steak is primarily water mixed with a protein called myoglobin. Myoglobin is responsible for transporting oxygen within the muscles of animals, and it’s what gives meat its color. When heated, myoglobin changes slightly in color, which is why rare meat has a rich, red hue, while more well-done meat turns brown.
Myoglobin is also more concentrated in certain animals and cuts of meat, which is why red meats like beef and lamb contain more of it than poultry or pork. This explains why the “juice” appears redder in steaks compared to chicken or pork dishes.
Why It’s Not Blood
Blood is drained from animals during the butchering process, which is why grocery store meats are not packed with blood. The USDA requires strict protocols for draining blood from meat, so what you’re seeing in your steak is indeed just myoglobin and water. Unlike blood, myoglobin is what gives red meat its classic color and is completely safe to consume.
Why Rare Steaks Are Juicy
The presence of myoglobin and water in meat contributes to its juiciness, particularly in rare or medium-rare steaks. When you cook a steak, the water content in the meat combines with myoglobin to create a juicy, flavorful experience that steak lovers enjoy. Cooking the meat at a lower temperature allows more water to stay in the meat, which is why rare steaks are often juicier than well-done ones.
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