You probably think that when you have a rare steak it is a bloody steak. I used to think that as well. A nice rare steak that when you slice into it the red juices cover your place and the meat is still all red or pink. However, a rare steak is not a bloody steak.
So, if a rare steak is not bloody, why is it red? When a cow is butchered all of the blood is drained out, so there is hardly much left in the meat. What the reddish color you are seeing in the meat is myoglobin. Myoglobin is a pigment in the meat that makes it red, while blood gets its color from hemoglobin. So for the most part the nice red juices you see flowing when you slice into your steak is myoglobin.
Also you may notice that your beef is redder than your pork, that is because beef contains a lot more myoglobin than pork. For more information on the color of meat visit >> Color of Meat - The Sign of Freshness
