The Truth Behind the Red Liquid in Rare Steaks

The confusion often arises because both blood and myoglobin share a red hue due to their iron content. However, their functions differ significantly. Myoglobin’s role is confined to oxygen storage within the muscles.

Myoglobin’s Behavior When Heated

As steak cooks, myoglobin undergoes several changes:

• Raw State: Myoglobin gives raw meat a deep red or purple appearance.
• Rare to Medium-Rare: Heating to 120-130°F causes myoglobin to release water, seen as the characteristic red or pink juice.
• Medium to Well-Done: Higher temperatures lead to iron oxidation within myoglobin, changing the color to a brownish tint and often resulting in a drier texture.

Myoglobin Content and Meat Types

• Beef: High myoglobin levels contribute to its deep red raw color.
• Lamb: Also red, though slightly less myoglobin than beef.
• Pork: Considered red meat but lighter due to lower myoglobin levels.
• Poultry: Minimal myoglobin makes chicken and turkey appear paler.

Safety and Culinary Enjoyment of Rare Steaks