ARTICHOKES!! Kristin's Mommy Blog - KOST 103.5 FM @KristinCruz
The juice in red meat is not blood. Almost all of the blood is removed during butchering. Red meat is composed of water, which mixes with myoglobin. Myoglobin is a protein that stores oxygen in muscle cells. Myoglobin is pigmented red and when mixed with the water in the meat, cause the red juice that comes out of the meat.
Get on my plate.
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