He was right. One of the first steps of slaughtering is draining the blood. There isn't much left by the time it gets to the butcher. The red liquid you see aft

He was right. One of the first steps of slaughtering is draining the blood. There isn't much left by the time it gets to the butcher. The red liquid you see after cooking red meat is myoglobin, which lives inside the muscle tissue itself as opposed to the vascular system. It also turns blood-red in the presence of oxygen.