Even the rarest and most crimson of steaks is actually devoid of blood.Instead, what you’re looking at is a combination of water, which accounts for around 75% of the total weight of meat, and myoglobin, a protein present in muscle tissue that helps to transport oxygen.If the name seems familiar, it’s most likely because it’s similar in pronunciation to hemoglobin, the protein responsible for oxygen transport in the blood.
What exactly is the liquid that is dripping from the steak? Even the rarest and most crimson of steaks is actually devoid of blood. Instead, what you’re looking at is a combination of water, which accounts for around 75% of the total weight of meat, and myoglobin, a protein present in muscle tissue that helps to transport oxygen.
Is that blood in your steak really that bad?
Prior to dismissing that tasty rare steak, it’s important to understand why it won’t harm you. After everything is said and done, the ″blood″ in your steak isn’t actually blood at all. It’s myoglobin, the protein responsible for delivering oxygen to the muscles of an animal.
Why is rare meat so bloody?
Rare meat is not ″bloody,″ it is just cooked at a lower temperature than regular meat. Myoglobin is a protein that transports oxygen to muscle tissues. According to Jeffrey Savell, a prominent professor of Meat Science at Texas A&M University, meat from animals with more active muscular tissues, as well as meat from older animals, has more myoglobin than meat from younger animals.
Is it normal for meat to bleed when you cut it?
When you cut into a piece of meat, it’s not usually the most pleasant sight to see a blood-like liquid pouring out of the meat. It also has a macabre appearance when you acquire it since it is normally floating in a ghoulish pool of crimson fluid when you buy it.
How do meat packers keep rare steaks from turning red?
Interestingly, commercial meat packers may occasionally treat raw steaks with carbon monoxide in order to ″lock″ in the myoglobin and keep the steaks looking lovely and fresh red all the time. Rare steaks are a little more appealing to you now, don’t you think?