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MakoMatt said:
Done, thanks
Click to expand...
Although it’s not blood. I understand why you don’t want it to leak out. It was frozen and I forgot about it. Thanks again.

4
The red liquid in steak is myoglobin, a protein that stores oxygen in muscle tissue, not blood. Often called "purge" in the meat industry, this liquid is a mix of water and myoglobin released when meat is cooked or thawed. It is perfectly safe to eat and provides flavor.
Pusheta Creek Steaks +4
Key Details About Steak "Red Juice"
  • Not Blood:
    Blood is removed from the animal during slaughter; the remaining red color comes from muscle protein, not blood circulation.
    • Why It's Red: Myoglobin contains an iron-binding heme group similar to hemoglobin in blood, which gives it a deep red color.
    • Synonyms/Related Terms: The meat industry refers to this liquid as "purge". It is also referred to as "meat juice" or "muscle fluid."
    • Doneness Indicator: Rare and medium-rare steaks are juicier and redder because the myoglobin has not fully denatured (changed structure) from heat.
    • Why Rest Steak: Letting steak rest allows the muscle fibers to relax, causing less myoglobin to run out, which keeps the steak more moist and tender.
 
MakoMatt said:
Although it’s not blood. I understand why you don’t want it to leak out. It was frozen and I forgot about it. Thanks again.

4
The red liquid in steak is myoglobin, a protein that stores oxygen in muscle tissue, not blood. Often called "purge" in the meat industry, this liquid is a mix of water and myoglobin released when meat is cooked or thawed. It is perfectly safe to eat and provides flavor.
Pusheta Creek Steaks +4
Key Details About Steak "Red Juice"
  • Not Blood:
    Blood is removed from the animal during slaughter; the remaining red color comes from muscle protein, not blood circulation.
    • Why It's Red: Myoglobin contains an iron-binding heme group similar to hemoglobin in blood, which gives it a deep red color.
    • Synonyms/Related Terms: The meat industry refers to this liquid as "purge". It is also referred to as "meat juice" or "muscle fluid."
    • Doneness Indicator: Rare and medium-rare steaks are juicier and redder because the myoglobin has not fully denatured (changed structure) from heat.
    • Why Rest Steak: Letting steak rest allows the muscle fibers to relax, causing less myoglobin to run out, which keeps the steak more moist and tender.
Click to expand...
Going all technical on me.......................:ROFLMAO:

I always want meat as dry as possible before it goes on the grill.
 

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