When was I ever doing that? You, out of no where, made the assumption I was gender confused in post #11. Trying to be sly with some hot dog reference when all I asked was why it's more refined to barely cook your meat.
my bad. i thought you were the guy that got modded earlier in this thread for posing a silly hot dog slash geek celeb three way fantasy?
the answer to your question can be found on wikipedia. good hunting!
All the actual blood is drained from the animal before it gets butchered.
i imagine they have a herd of vampire cows that do this.
Even if it weren't and you were just carving raw meat out of a recently killed animal, your steaks still wouldn't end up bloody, they'd be scabby instead.
i don't recall ever having scabby meat. the meat i purchase from my local market will generate a pool of blood if left long enough in the fridge. that blood has never formed into a large scab.
so as for your scab theory... prove it, preferably with pics. :)
"Those so called "blood" is from tiny capillaries that is within the meat. They are very small veins that branch off the main artery, and is intertwined around cells for nutrition delivery. And you cannot drain the blood in capillaries when you butcher them." -Dr. Octopus