The Truth About the "Blood" in Meat and Steak

Cut into a juicy steak or open a package of fresh beef and you will likely see a red liquid pooling on the plate or in the tray. Many people immediately think, “That is blood.” This belief has been repeated for generations, yet it is completely false. Almost all of the actual blood is removed during meat processing. What you are seeing is something else entirely, and knowing the truth will make you a more confident cook and shopper.

What That Red Liquid Really Is

The red liquid in your steak or other cuts of meat is not blood at all. It is primarily water mixed with a protein called myoglobin. Myoglobin is found in the muscle fibers of animals and is responsible for storing oxygen within those muscles. It has a naturally deep red color that can range from purplish to bright red depending on oxygen exposure.

When meat is cut or packaged, some of the water and myoglobin naturally escapes from the muscle tissue, creating the red or pink fluid you see. This “purge” is completely normal, safe, and a natural part of fresh meat.

Why Myoglobin Matters for Meat Color

Different animals and even different muscles within the same animal contain varying levels of myoglobin. Muscles that are used more often contain more myoglobin and therefore appear darker.

• Beef has a high myoglobin content, which is why it appears red even before cooking.
  

• Pork contains less myoglobin and is naturally lighter pink.
  

• Chicken and turkey breast meat has very little myoglobin, making it pale, while the legs and thighs, which are used more often, have more and appear darker.
  

Myoglobin is also sensitive to oxygen. Freshly cut meat may appear purplish because it has not been exposed to oxygen for long. As oxygen binds to the myoglobin, the surface turns a bright cherry red, a state called oxymyoglobin. Over time, myoglobin can oxidize further to a brownish form called metmyoglobin. None of these color changes indicate whether meat is safe to eat; they are simply chemical shifts in the protein.

How Cooking Changes Myoglobin

When meat is heated, the myoglobin proteins denature, meaning they change structure and lose their ability to bind oxygen. This process causes the meat to change color as it cooks. In beef, myoglobin begins to denature around 140°F (60°C), turning the meat from red to pink to brown as the temperature rises.

This is why a rare steak is bright red in the center while a well-done steak is completely brown. It is also why smoked meats can develop a pink “smoke ring.” Nitrogen compounds from the smoke bind to the myoglobin before it denatures, preserving a pink color even though the meat is fully cooked.

Why Packaged Meat Contains Liquid

If you have ever opened a vacuum-packed steak or a tray of pork chops and found a pool of red liquid, that is the purge. This is simply water and myoglobin that has been released from the muscle fibers during storage.

Several factors influence how much purge you see:

• Packaging method: Vacuum sealing draws liquid toward the surface.
  

• Storage time: The longer meat is stored, the more liquid escapes.
  

• Freezing and thawing: Ice crystals rupture muscle fibers, releasing more fluid when the meat thaws.
  

Purge does not mean the meat is less fresh or lower in quality. In fact, many high-end cuts will have visible purge simply because they were vacuum sealed to preserve freshness.

Common Misconceptions and Myths

There are several persistent myths about the red liquid in meat. Let’s clear them up:

• “The steak is bleeding.” False. Almost all blood is drained from meat during processing.
  

• “More liquid means worse meat.” Not necessarily. Purge amount can be due to packaging and storage, not quality.
  

• “You should rinse meat to get rid of the blood.” Rinsing meat does not improve flavor or safety, and it can spread bacteria around your sink. Patting it dry is better for cooking results.
  

Cooking Tips for Managing Myoglobin

While myoglobin itself is harmless, managing it properly during cooking can improve your results.

1. Pat meat dry before cooking. Removing surface moisture helps achieve better browning through the Maillard reaction.
2. Rest meat after cooking. Letting meat rest for several minutes allows juices to redistribute within the muscle fibers, reducing loss when slicing.
3. Avoid cutting into meat too soon. Cutting immediately after cooking releases more liquid onto the plate rather than keeping it inside the meat.

Flavor, Safety, and Myoglobin

Myoglobin does not significantly affect the flavor of meat. The taste you love comes from fat, amino acids, and sugars undergoing chemical changes during cooking, especially in high-heat searing or slow smoking. Myoglobin is completely safe to consume and is found naturally in all red meats.

Know Your Meat, Nail Your Cook Every Time

Now you know that the “blood” in meat is not blood at all but a mix of water and myoglobin. Understanding this clears up one of the most common cooking myths and helps you focus on what really matters: flavor, texture, and proper doneness.

When you combine this knowledge with precise temperature tracking, you take control of your cooking. Using a smart wireless meat thermometer like The MeatStick ensures every steak, roast, or chop reaches the perfect doneness without guesswork. Whether you like your steak rare, medium, or well done, the right tools and knowledge will make every meal a success.

Frequently Asked Questions (FAQ)

Is myoglobin the same as hemoglobin?
No. Hemoglobin carries oxygen in the blood, while myoglobin stores oxygen in muscle tissue.

Why is chicken sometimes pink near the bone even when cooked?
Bone marrow pigments can leach into the meat, causing pinkness even when the internal temperature is safe.

Can myoglobin color indicate spoilage?
Not reliably. Fresh meat color varies with oxygen exposure. Rely on smell, texture, and storage time to judge spoilage.

Does grass-fed beef have more myoglobin than grain-fed?
Grass-fed cattle often have more myoglobin because they are more active, which deepens meat color.

Why is tuna meat red like beef?
Tuna muscle contains high levels of myoglobin to support continuous swimming, giving it a deep red color.