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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.

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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.