Originally Posted by CE402
It's water mixed with myoglobin from the meat.
Animals are bled dry when being slaughtered.
<<<<< What they said. I usually dump it unless i need some extra liquid in what im cooking. Also, meat is not dyed.
Some info on the color of meat: The Color of Meat and Poultry
Originally Posted by jlmoss
The red liquid is not blood. It may be partially. The rest is dye and other chemicals to make the meat more appealing to the consumer visually.
I don't think this is the case when you buy from a local farmer who grass feeds and minimally processes...
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