Beef juice, often associated with the red or pink liquid that emerges from cooked beef, is not blood, but rather a combination of water and a protein called myoglobin. Myoglobin transports oxygen within muscle cells. As meat ages and is cooked, the muscle tissue breaks down, releasing this liquid and the myoglobin with it.
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Overview
- Condition: New
Features:
- Extracted liquid from cooked beef
- Often used in gravies
- Rich in umami flavor
- Typically high in protein
- Can be made fresh or packaged
