3. The reason the juice appears red in rare or medium-rare steaks is because the myoglobin retains its color more effectively at lower cooking temperatures. In well-done steaks, the myoglobin is broken down and turns brown, so the liquid becomes less noticeable.
In short, the red juice is completely harmless and is simply myoglobin, which is part of the muscle tissue. It’s an important distinction for those who may be squeamish about the idea of blood in their food!
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I had no clue about this
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