People are only just realizing that the red juice in rare steak isn’t blood

2 Min Read

Experts have lifted the lid on one of the most common food misconceptions you are likely to find in the meat-eating world.

The presence of red liquid in rare steak can be pretty off-putting for most people, but most connoisseurs generally agree that it is the best way to eat it.

Speaking to Business Insider, chef Wade Wiestling of Mastro’s Steakhouse explained that too much cooking will invariably leave you with a “less tasty and dryer steak”, while BLT Steak’s Chef Laurent Tourondel concurred, saying ordering rare steak is the best way to keep all the natural flavor we associate with prime cuts of meat.

Eating rare steak gives your body a direct jolt of iron and phosphorus, which are helpful for preventing fatigue.

If you eat a rare steak in moderation, the iron in the meat increases the oxygen in your blood, and the phosphorus provides strength to your bones.

Eating meat in the medium-well/ well-done range, meanwhile, has been linked to high blood pressure.

But if the ‘bloody’ liquid is putting you off from eating it, fear not, the liquid you see on the plate isn’t blood at all.

Blood is removed during the slaughter process and afterwards, very little blood remains in the muscle tissue.

The red liquid is water mixed with a protein called myoglobin, which can have a pink hue.


Did you know? 👀🥩 #bbq #cooking #meatlovers #mediumrare #foodie #learnontiktok

♬ original sound – Cameron Parker

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