Originally Posted by Ron_L
What i find interesting is that it isn't blood. The blood in any animal (including us) is carried in the veins and arteries. There is very little blood in the meat itself. Red meats, such as beef, contain a lot of water. The water mixes with a protein called myoglobin, and ends up as the red liquid that most folks think is blood.
this is the first thing i thought about when i read the other post. the mind is amazing. if you think you are eating blood, your mind will make you think you get that "metallic" taste. but its actually not there.
my parents used to be well done people. they are now medium-medium well. its all texture for them. but when we have cookouts, i'm cooking steaks. i over the past 10 years have slowly gotten them to where they are today.