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The red liquid isn't actually blood! The blood gets drained out at the slaughterhouse. It's a protein called myoglobin.



That's right. I did forget that but it's still a texture issue. Rubbery steak just grosses me the fuck out.


Do you like your steak well done or more rare? Overcooked is rubbery. If you're eating rarer steak that's turning out rubbery, it's a shitty cut of meat.




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