Reddish meat juice: is the red juice from the medium roasted meat blood?

Briefly roasted meat: Red liquid in steak is not blood
In the restaurant or when having a barbecue with friends, you are often asked how you would like your steak to be. Many people then opt for the only briefly fried, ie the "bloody" variant. What many do not know is that the red juice that comes from the meat is not blood at all - it is colored water.

Important kitchen hygiene
Health experts repeatedly point out how important it is to ensure adequate kitchen hygiene. Be especially careful with raw food - especially meat. Because these can contain pathogenic germs. One measure against such pathogens is heat. It is therefore best to roast meat long enough at high temperatures. Some people prefer their steak to be “bloody”.

Protect from pathogens when grilling
Campylobacter infections occur again and again, especially in the summer months. This also has to do with the barbecue season.

Campylobacteriosis usually manifests itself as severe diarrhea with fever and lower abdominal cramps, which heals itself after a few days, writes the Federal Institute for Risk Assessment (BfR).

The pathogens are mainly found in raw or inadequately heated food derived from animals. When roasting and grilling, it is important to cook the meat thoroughly, as this is the only way the germs will die.

According to the BfR, a temperature of 70 degrees must be reached in the core of the meat for at least two minutes.

Animals are bled after slaughter
However, some people prefer to have their steak fried only briefly. If this is then on the plate and you only exert slight pressure on it, a red juice comes out of the meat, which at first glance looks like blood.

However, the liquid is not blood, but colored water, as explained on the "" portal.

The meat you get in a restaurant or a butcher does not contain blood. After slaughter, the animals are bled to death, otherwise the meat would spoil very quickly and would be inedible.

Colored water is called blood
As explained on the portal, the meat gets the red color from the myoglobin molecule, which is very similar to the blood pigment hemoglobin. It contains iron and thus binds oxygen.

During cooking, the heat releases water from the proteins in the meat and mixes with the reddish myoglobin and turns it red.

This colored water is incorrectly referred to as "blood". A “bloody” steak is actually a “watery” piece of meat that still contains enough liquid.

If it is heated further, the water will eventually evaporate. Then the red color will also have disappeared - and depending on the temperature and length of cooking, possible pathogens. (ad)

Author and source information

Video: Hunters Chicken Recipe - Chicken Chasseur By the French Cooking Academy (November 2021).