Does Your Meat Contain Blood?

Does Your Meat Contain Blood?

Does the sight of blood disgust you? Do you avoid eating rare or even blue meat because of your somewhat fear of this organic red fluid? And yet you should not deprive yourself, for the reason that this fluid coming out of your red meat isn’t even blood. Well no, it may seem foolish for some, but it’s not.

In fact, this liquid is actually a protein called myoglobin.


What is myoglobin?

Myoglobin is a protein containing heme-iron that’s used primarily to bring oxygen into the muscles of animals, especially mammals.

But why does this protein look like blood? In fact, all the animal’s blood’s been emptied of it during the slaughter. The meat’s remaining liquid is only water. Myoglobin, when exposed to air, turns red and mixes with water. That's why it looks like blood, but we can assure you it’s quite not.

Once cooked, this myoglobin, present in the meat, turns brownish. Why does it turn that color? See the full answer in one of our previous articles;

Blog post: Who Is Maillard? 

Moreover, an animal like beef requires more oxygen in its muscle tissue, so it contains more myoglobin. Veal is lighter and less red because it’s younger. Animals like poultry are considered white meat because they require less oxygen in their muscles and therefore contain less myoglobin.


Is brown meat dangerous?

When we go to the grocery store, we often see meats that are sometimes discounted when they are darker and less red. Does this mean that this packed meat is no longer good for your health? Not at all. It's simply because it's been out there a little longer. It’s been oxidized. However, it’s not dangerous for health, it’s only less attractive to consumers.

However, be sure to cook it almost immediately, especially if it’s not frozen.


Why you shouldn’t eat an overcooked steak

While some people love a good rare steak (or even "blue"), others continue to be disgusted, even if they now know it's not really blood.

However, be careful. An overcooked steak may not be the best thing you can put in your mouth. Overcooked or even carbonized meat increases the level of glycotoxins in it, which also increases the risk of getting Alzheimer's disease, according to studies made by Mount Sinai School of Medicine.


To conclude

The myth is now debunked. The red liquid inside a red meat isn’t blood. You can now enjoy a delicious rare or medium rare steak without being disgusted by the sight of ‘’blood’’.

And you, how cooked do you like your meat?


Maillard, online butcher

Maillard is an online butcher that offers a wide range of exceptional quality meats, delivered right to your doorstep the very next day. You will find all the meat products you love: local and exotic meats, seasoned or regular, ordered by the box or just a single piece, but always with our guarantee of great taste!

Order now:

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Comments - January 29, 2019

Bonjour Monsieur Chouinard,

On vous dirait que ce ne sont pas toutes les viandes qui se doivent d’être bouillies. En général, on fera « bouillir » ou « mijoter » une viande plus coriace, comme par exemple les rôtis. Une cuisson lente à la mijoteuse ou un chaudron dans une sauce ou un jus va attendrir cette viande et lui donner du goût.

Il y a d’autres façons de faire cuire une viande. Entre autres, on peut la faire saisir, soit directement sur le feu et les flammes (généralement au barbecue), ou encore, on peut la faire cuire à feu indirect (poêle). Dans les deux cas, cela aura pour effet de griller la viande et lui donner, bien souvent, un goût de caramélisation, comme un steak.

Gaetan Chouinard - January 29, 2019

J’aimerais savoir si il y a des différence entre de la viande cuit au feu et bouillie merci vos réponse sont très instructive

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