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That Red Liquid In Your Steak Isn't Blood, But We're Going To Tell You What It Really Is

You've been lied to your whole life.

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Obviously, it caused our brains to explode a little bit when we heard this.

But since we like you, valued reader, we're here to debunk another myth.

And it's this protein that "colors" the meat red and consequently also gives that same color to the liquid (which we mistake for blood).

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When you cook meat, the myoglobin changes its color from red to brown, and that's how you know the meat is cooked.

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This post was translated from Spanish.

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