The Truth About the Red Liquid in Steak

Many people think the red liquid oozing from rare steak is blood, but that’s a misconception. As one social media user exclaimed, “I was today years old when I learned that the red liquid in rare steak isn’t blood.”

What It Really Is: Purge

The liquid is actually called purge, not blood. During the slaughtering process, almost all the blood is drained from the meat. According to Bearded Butchers, “All meat is around 75% water that is held in the cells of the muscle tissue.” When frozen meat thaws, ice crystals form and break the cells, causing water and myoglobin (a protein) to leak out.

Why It Looks Like Blood

Older cows, which are typically used for steaks, have more muscle tissue and myoglobin. This gives the liquid a red or pinkish color, especially when the steak is rare. “When it comes time to cook your steak, the myoglobin will darken as it’s exposed to heat,” Steak School explains. This is why rare steak looks “bloody” while well-done steak turns grey.

Handling Purge

Purge is harmless but can affect the steak’s flavor and tenderness. Bearded Butchers warns, “The more purge, the less moisture in the meat, and the less tasty it will be.” This is why letting steak rest after cooking is important—it allows juices to reabsorb into the meat.