you’ve somehow bought a package of meat filled with blood.
The red color is largely explained by myoglobin, a natural muscle protein, along with water released from the meat.
It’s one of those little grocery-store mysteries that sounds strange until you understand the science behind it.
And honestly, I think that’s the fun part about cooking.
Once you know what’s happening inside your food, even something as ordinary as a little red liquid at the bottom of a package becomes surprisingly fascinating!
So handle your raw meat carefully, keep it
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