When it comes to steak, everyone has their preferred level of doneness, whether it’s rare, medium, or well done. But before that delicious steak reaches your plate, it might not look very appetizing while sitting in the butcher shop or grocery store. If you’ve ever noticed a red liquid seeping from the steak and assumed it was blood, you’re not alone—but you’d be wrong.

Social Media Buzz: What’s That Red Liquid?

People are just now discovering that the red juice in rare steak isn’t blood, and social media is buzzing about it. One user on X (formerly Twitter) said, “I was today years old when I learned that the red liquid in rare steak isn’t blood.” Another user chimed in, “I did not know that!” Meanwhile, someone else reacted with, “That’s worse, I don’t even know what that is,” while others called it “upsetting.”

So, what exactly is that pinkish-red liquid oozing from the steak? Let’s dive in and uncover the truth.

The Truth About the “Red Juice”

When beef is processed, nearly all of the blood is drained during slaughter. This means that even the freshest cuts of steak have very little blood left in them by the time they reach the grocery store. The red liquid that seeps from the steak is actually called “purge,” not blood.

According to Bearded Butchers, “All meat is composed of about 75% water, which is contained within the muscle cells.” When meat is frozen and then thawed, a process called “purging” occurs. Ice crystals form during freezing, which can damage the muscle cells. As the meat defrosts, water and myoglobin—a protein found in muscle tissue—leak out. Myoglobin is what gives the liquid its reddish color, making it look similar to blood.

Why Some Meat Is Packaged with Pads

Many cuts of steak, even those labeled fresh, may have been frozen or partially frozen during transportation or storage. This often results in purge accumulating in the package. To prevent the liquid from becoming a mess, most steaks are packaged with absorbent pads that soak up the excess purge.

Why Does Beef Look “Bloodier” Than Other Meats?

Steak School explains that the amount of myoglobin varies depending on the type and age of the animal. Older animals tend to have more muscle tissue, which results in a higher concentration of myoglobin. Since cows are typically harvested at an older age than pigs or chickens, beef has more myoglobin than pork or poultry. This is why the liquid from beef steaks appears redder and more “bloodlike” compared to other meats.

When it’s time to cook your steak, the myoglobin darkens as it’s exposed to heat, and the meat loses moisture. This is why a rare steak appears “bloody” and a well-done steak takes on a grayish-brown color.

Handling and Storing Purge Properly

Purge should be treated like raw meat, as Bearded Butchers recommends. The artisan butchery website advises against purchasing meat packages with excessive amounts of purge, as it may affect the flavor and tenderness of the meat. When there’s a lot of purge, it means the meat has lost moisture, making it less juicy and flavorful.

Bearded Butchers adds, “When a package of meat has a lot of purge in it, the meat has lost flavor and tenderness. The more purge, the less moisture in the meat, and the less tasty it will be.” This is also why letting meat rest after cooking is essential—it allows the juices to reabsorb into the meat, enhancing its flavor and juiciness.

Why Letting Meat Rest Matters

After cooking, allowing steak to rest for a few minutes before cutting into it is crucial for retaining moisture and flavor. During resting, the juices that were pushed to the surface during cooking redistribute throughout the meat. This process helps the steak stay juicy, flavorful, and tender.

The Takeaway: It’s Not Blood

In summary, the red juice that comes from rare steak isn’t blood but a combination of water and myoglobin. While it may resemble blood, it’s a normal part of the steak’s composition and is completely safe. Understanding this can change how you look at your favorite cut of steak—whether it’s rare, medium, or well done. Next time someone refers to it as blood, you’ll be able to set the record straight.

So, if you love your steak rare but have been uneasy about the “blood,” rest assured that it’s not what you think. The red liquid is simply a natural byproduct of the meat’s composition, and knowing what it really is can make your steak-eating experience even better.