> it the juice coming out of it What do you think is in that juice? Sure the cattle are bled after slaughter, but you never get all the blood out, even after

> it the juice coming out of it What do you think is in that juice? Sure the cattle are bled after slaughter, but you never get all the blood out, even after it's been hung, which is still retained in the tissue. EDIT: Ah ha! My apologies and I stand corrected :) Apparently the red colouring in the steak juice is myoglobin and not in fact blood: https://cooking.stackexchange.com/a/8964/33 https://cooking.stackexchange.com/a/8964/33 https://cooking.stackexchange.com/a/32619/33 https://cooking.stackexchange.com/a/32619/33 http://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html http://www.exploratorium.edu/cooking/meat/INT-what-meat-colo... https://www.thedailymeal.com/eat/stop-calling-juicy-steak-bloody-here-s-what-it-really https://www.thedailymeal.com/eat/stop-calling-juicy-steak-bl... So you learn something new every day.