{"id":12175,"date":"2024-07-06T23:50:50","date_gmt":"2024-07-06T23:50:50","guid":{"rendered":"https:\/\/ourtimenew.com\/?p=12175"},"modified":"2024-07-06T23:50:50","modified_gmt":"2024-07-06T23:50:50","slug":"people-are-only-just-realizing-that-the-red-juice-in-rare-steak-isnt-blood","status":"publish","type":"post","link":"https:\/\/ourtimenew.com\/?p=12175","title":{"rendered":"People Are Only Just Realizing That The Red Juice In Rare Steak Isn\u2019t Blood"},"content":{"rendered":"

\"\"
\nPeople are just learning that the red juice in rare steak isn\u2019t blood. <\/p>\n

Everyone has their favorite way of serving up steak: rare, medium, or well done.
\nBut before it\u2019s garnished up on a plate, it can look pretty unappetizing while still in the shops or butchers.<\/p>\n

You may have noticed a red liquid oozing out of the steak and presumed it was blood, well you\u2019d be wrong.
\n\"\"
\nPeople are reacting on social media after discovering what the pinkish-red liquid is.<\/p>\n

\u201cI was today years old when I learned that the red liquid in rare steak isn\u2019t blood,\u201d one X (formerly Twitter) user writes.<\/p>\n

Another adds: \u201cI did not know that!\u201d<\/p>\n

A third person says: \u201cThat\u2019s worse, I don\u2019t even know what that is.\u201d<\/p>\n

\u201cThis is upsetting,\u201d somebody else comments.<\/p>\n

So, what exactly is the pinkish-red liquid oozing out of the steak? Let\u2019s start at the beginning\u2026
\n\"\"
\nDuring the slaughtering process, virtually all of the blood is drained out, resulting in very little blood, even with the freshest steaks.<\/p>\n

So when you see a steak all packaged up on display with the bloodlike liquid, you\u2019re actually looking at purge.<\/p>\n

As explained by Bearded Butchers: \u201cAll meat is around 75% water that is held in the cells of the muscle tissue. Frozen and then thawed meat will often have purge in the package.
\n\u201cWhen water becomes ice, it forms crystals. The ice crystals cut the meat cells, and when the meat defrosts, water and myoglobin leak out.\u201d<\/p>\n

Many cuts of steak labeled as fresh in-store have been frozen or partially frozen during transportation or storage.
\nFrom this, you\u2019ll find many cuts of meat are packaged with an absorbent pad, intending to soak up the purge.
\n\"\"
\nSteak School explains that older animals usually have more muscle tissue meaning more myoglobin.<\/p>\n

Cows tended to be harvested at an older age than pigs, so the liquid that leaks from steak appears more bloodlike than the liquid that seeps from pork.<\/p>\n

The site adds: \u201cWhen it comes time to cook your steak, the myoglobin will darken as it\u2019s exposed to heat and the meat loses its moisture. That\u2019s why a rare steak looks \u2018bloody\u2019 and a well-done steak takes on a grey color.\u201d<\/p>\n

Bearded Butchers says purge should be treated like raw meat, with the site advising people \u2018to avoid packages of meat that have excessive amounts of purge.\u2019<\/p>\n

The artisan butchery website states: \u201cWhen a package of meat has a lot of purge in it, the meat has lost flavor and tenderness. The more purge, the less moisture in the meat, and the less tasty it will be.<\/p>\n

\u201cThat\u2019s why we let meat rest after cooking \u2013 it allows the juices to reabsorb into the meat.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

People are just learning that the red juice in rare steak isn\u2019t blood. Everyone has their favorite way of serving up steak: rare, medium, or well done…. <\/p>\n","protected":false},"author":1,"featured_media":12176,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ourtimenew.com\/index.php?rest_route=\/wp\/v2\/posts\/12175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ourtimenew.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourtimenew.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourtimenew.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourtimenew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12175"}],"version-history":[{"count":1,"href":"https:\/\/ourtimenew.com\/index.php?rest_route=\/wp\/v2\/posts\/12175\/revisions"}],"predecessor-version":[{"id":12180,"href":"https:\/\/ourtimenew.com\/index.php?rest_route=\/wp\/v2\/posts\/12175\/revisions\/12180"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ourtimenew.com\/index.php?rest_route=\/wp\/v2\/media\/12176"}],"wp:attachment":[{"href":"https:\/\/ourtimenew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourtimenew.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourtimenew.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}