We all love a good steak—the taste, the aroma, the texture, and yes, sometimes the price. But even steak enthusiasts might be surprised to learn something new about their favorite dish.
While many people believe the red liquid that seeps from a steak is blood, it actually isn’t. This common misconception is about to be debunked.
A steak is one of those simple pleasures in life, and everyone has their own opinion on how it should be cooked. Some prefer it rare, while others go for medium or well-done. We’ve seen chefs like Gordon Ramsay criticize overcooked steaks, but what about the “blood” in a rare steak?
When you cut into a rare steak and see the red liquid, it’s easy to think it’s blood. You’ve probably heard friends, family, and TV chefs talk about “bloody steaks.” But if you think that red liquid is blood, I have news for you.
That 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. As the meat cooks and the temperature rises, the myoglobin darkens.
Jeffrey Savell, a Meat Science professor at Texas A&M University, explained to HuffPost that animals with more active muscles or older animals have meat with more myoglobin. This explains why turkey legs are darker than turkey breasts—the legs have more active muscles and thus more myoglobin.
So, the red color in a rare steak isn’t blood but myoglobin reacting to the lower cooking temperature. Fresh cow meat is actually purplish, and exposure to oxygen during packaging turns it bright red. Over time, oxidation causes the meat to turn brown, but this doesn’t mean it’s bad to eat.
Savell pointed out, “Brown meat doesn’t mean it’s bad. Supermarkets might discount it, but as long as you cook it soon, it’s safe.”
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
Savell also clarified that meat is about 70% water. When mixed with myoglobin and other pigments, the liquid can look like diluted blood. He reassured, “The juice comes from water, myoglobin, and other pigments. It’s not blood.”
Recently, influencer and steak enthusiast CarnivoreJT shared this fact with his followers on social media, surprising many who always thought the red liquid was blood.
“Did you know? The red liquid inside of your packaged meat is not blood. It is a mixture of water and myoglobin,” he posted.
One follower responded, “Wow. Always thought it was blood!!!” Another added, “I did not know this. Interesting.”
So, the next time you enjoy a juicy steak, you can feel confident that the red liquid on your plate isn’t blood. Enjoy your meal knowing the truth behind your delicious steak!
