Medium rare steak still has blood, is it safe to eat?

When you order a meat steak menu at a restaurant, you will definitely be asked what level of doneness you want - rare, medium rare, medium, to well done. Most culinary experts recommend that you eat medium-rare steaks because the texture of the meat is softer and tastes more natural. However, many people are hesitant to order this "undercooked" meat because there is still a red liquid coming out of the meat, which is mistaken for blood. So, what exactly is the red liquid that comes out of medium rare meat? Is it dangerous if consumed?

The red liquid on a meat steak is not blood

Not blood. The red liquid that you see seeping out of undercooked meat after cutting is actually myoglobin. Myoglobin is a protein that stores oxygen in the muscles of mammals - much like hemoglobin in the human body.

Myoglobin is what makes meat red. The redder and darker the color of the meat, the more myoglobin is contained in it. That is why beef (along with lamb, mutton, and pork) is classified as "red meat".

When the meat is cooked, myoglobin will react so that it turns darker and darkens over time. Myoglobin in undercooked meat has not completely changed, so there is still a slightly reddish color in the center.

In addition, undercooked meat still has more moisture content than fully cooked meat. Therefore, the combination of myoglobin and the remaining water in the meat makes the steak secrete a red liquid that has been considered blood.

Then, is the red liquid in steak safe for consumption?

Because it is not blood, meat with medium rare maturity level is still safe for consumption. The Academy of Nutrition and Dietetics even states that there is no need to overcook meat to be consumed safely. Provided, the meat is thoroughly cooked at a minimum temperature of 62 degrees Celsius. So, don't hesitate to try to eat a steak that is half cooked, as long as the processing and presentation are correct and clean.

However, not all undercooked red meat is safe for consumption. If your steak is made from ground beef, then make sure that it is well-done.

Ground meat has undergone a production and processing process that exposes all parts of it to equipment that is not necessarily clean from bacteria. That is why it is very likely that bacteria will remain in the ground beef compared to fresh cut meat. For food processing from ground meat, the meat must be cooked at a minimum temperature of 71 degrees Celsius.

Also, keep in mind that regardless of whether it is safe or not to eat undercooked steak, there are health risks that you may face if you eat too much red meat. The World Health Organization (WHO has stated that people who eat mostly grilled meat have an increased risk of developing cancer by up to 30 percent.