Kindly clarify if you are referring to someone "destroying" a steak. Are you referring to wanting one "well done?" If so, then I may very well be the exception to your rule about "self respecting Americans." I might settle for "medium well", but NEVER so rare that blood runs out.
even with a very rare steak, it's not blood that you see run out
from a very knowledgable source
Most of the liquid in meat is water. The reddish color in meat and its juices is not caused by blood. It is the protein myoglobin dissolved in water. Myoglobin is found only in muscle, not in the blood stream. The blood was pretty much all drained out in the slaughter house. If the stuff on your plate when you sliced a steak was blood, it would be much darker, like human blood, and it would coagulate, like human blood. If the fluids were blood, then pork and chicken would be dark red. It's mostly just water, so let's stop grossing out our kids, and just call it juice.
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