Discover what is that red liquid that comes out of raw meat: IT´S NOT BLOOD!

It is normal for raw meat to release a red liquid, and although practically everyone thinks it is blood, it is not really that way. This liquid is produced due to a chemical reaction that happens when freezing red meat.

The red liquid that we see in raw meat packaging in the supermarket and when we thaw the meat we have in the refrigerator is, in reality, water mixed with a protein called myoglobin, as explained by Bisiness Insider.

This protein, whose structure is quite similar to that of hemoglobin, is present in the muscle of the cow and its function is to store oxygen. By freezing the meat the water that composes it becomes ice crystals that break the muscle cells, which releases myoglobonia. When thawed, the protein mixes with water, and since it contains iron, it results in a liquid with a color quite similar to blood.

If it were blood, other meats (like chicken) would also release that red liquid, but they do not. So calm, when you ask the waiter to tell the chef to cook your meat on average, that red liquid that you will see sprout from your steak is not blood. And remember, even if you see a lot of that red liquid you should never wash the meat or the chicken before cooking it, Gizmodo reviews.