What is an extraordinary truth about food that very few people know?

 Almost everyone believes it is blood.

In reality this is not the case.

The latter is completely removed during the manufacturing process and when we buy the steak from our trusted retailer it is already completely free of it . In fact, blood tends to coagulate in contact with air.

The liquid that we see during defrosting or during cooking is nothing more than a mixture of water and myoglobin, a protein found inside muscle tissues and which has the function of capturing oxygen from circulating hemoglobin to replenish same. When these are damaged the substance is released.

This protein is made up of several elements, including iron (hence the red color) and is found predominantly in animals that use their muscles a lot. For this reason, horse meat is an intense red, because it has very high levels of myoglobin, unlike so-called white meat such as chicken or turkey.