That Red Liquid Inside Of Steak Packaging Isn’t Blood, Here’s What It Really Is
The latest Tech Insider video just dropped some knowledge on me. I wouldn’t consider myself a steak/meat/grilling expert by any stretch of the imagination but I have spent an inordinate time cooking beef, chicken, and pork over the years. Corned Beef and Cabbage has always been a staple food at family dinners for us, and if you’ve ever purchased a corned beef and opened the package then you’ve undoubtedly seen that red goop that it’s surrounded in. That blood-like liquid is also found in steak, chicken, and every other meat packaging.
I used to think that this liquid was blood and by ‘used to’ I mean I thought that this liquid was blood up until about an hour ago when I watched this video from Tech Insider‘s Youtube channel. It’s a pretty rational assumption to think that it’s blood in the packaging because it’s got a blood-like color and it is seeping out of raw meat. What’s that phrase? ‘To assume is to make an ass out of u and me’. It’s not blood that we’re seeing, it’s a mixture of myoglobin and water.
Myoglobin is a protein found in the animal’s muscles. Meat is (generally) made up of about 75% water. So, when grocery store meat is frozen you end up with the water expanding into ice crystals which in turn ruptures the muscle cells, and that’s where the myoglobin comes into play. According to this video, the myoglobin is actually what gives steak its delicious red coloration.
Now that we know that the red liquid found surrounding raw steak isn’t blood, if you are looking for some cooking tips on ‘how to cook the perfect steak‘ regardless of cut you can just follow that link!