The red liquid on the plate when eating a rare steak is not blood.

        The red liquid on the plate when eating a rare         steak is not blood.

    

     It is a protein called myoglobin, which distributes oxygen to the         muscles. It is also what gives the meat and its juices a red hue,         and it's perfectly normal to find in packaging.

  

     All blood has been removed from the carcass during the                    slaughtering process. There is no such thing as a bloody steak.