> (WardNA) writes:
>
>>It's not "blood." Blood proper is drained from the
>>animal at slaughter.
>
>Even a kosher butcher does not remove all the blood; it is, after all, what
>makes red meat red, and anyone who has pierced an underdone chicken will see
>some of the red stuff emerging.

It's not blood.. any remaining blood would have long ago clotted and be easily
recognized as such. What you see oozing from cooking meat is fluid from the
animals lymphatic system. Any blood still remaining in the flesh would further
coagulate with the application of heat, it would not ooze... I've yet to see
blood clots emerging from a rare steak... I'd think no one would ever eat steak
again.


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