Why is rare steak red

What is the liquid coming out of steak? How do you keep a steak juicy? Cuts , Learn. Related posts. Want Steak School to sizzle up your inbox? Myoglobin is a protein within the muscle. When you freeze the meat, that water expands and turns into ice crystals. The crystals' sharp edges rupture muscle cells. When the ice thaws, it carries some myoglobin with it.

Myoglobin contains iron — that's what gives red meat its color. It's also what turns the water a "bloody" red. Follow Us. Terms Privacy Policy. All rights reserved. Tony C French via Getty Images. Bloomberg via Getty Images. Suggest a correction. So the next time someone gawks at your rare and juicy sirloin steak, you can tell them to relax—it's just protein!

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