Many people are surprised to learn that the red juice in rare steak is not actually blood. This common misconception likely stems from the reddish color of the liquid. However, the red liquid is actually a combination of **myoglobin** and **water**, not blood.
Here’s why:
1. **Myoglobin** is a protein found in muscle tissue. It binds to oxygen, allowing muscles to get the oxygen they need to function. When the muscle is cut, myoglobin is released, which gives the liquid its red or pink color, especially in rarer steaks.
2. **Blood** in meat is generally removed during the slaughtering process, and what’s left in the muscle tissue is mostly myoglobin, not blood. Blood vessels in meat are typically small and are not the source of the red liquid we see when cooking steak.
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