Bloody Meat
The blood you see oozing from a rare or medium steak is not actually blood – by the time meat arrives in a restaurant for cooking most of the blood has been removed. The red stuff you see is actually water and a protein called myoglobin. It is the quantity of myoglobin in meat that determines whether it is white or red – the less myoglobin the lighter the meat. Chemical changes in myoglobin over time are what cause red meat to darken with age – hence an almost black “aged” steak.
Interesting Fact: Crabs have blue blood, worms and leaches have green blood, and starfish have clear or yellow blood. Also, humans do not have blue blood – it is always red (though the darkness level varies). Veins are blue because of the interaction of light on our skin and the depth of the veins.
I found this article over at Listverse. I hate to admit it, but that steak looks pretty good to me !
Coffee out on the patio again .
