On: The Impossible Burger

[teh_klev]

> it the juice coming out of it

What do you think is in that juice? Sure the cattle are bled after slaughter, but you never get all the blood out, even after it's been hung, which is still retained in the tissue.

EDIT: Ah ha! My apologies and I stand corrected :) Apparently the red colouring in the steak juice is myoglobin and not in fact blood:

https://cooking.stackexchange.com/a/8964/33

https://cooking.stackexchange.com/a/32619/33

http://www.exploratorium.edu/cooking/meat/INT-what-meat-colo...

https://www.thedailymeal.com/eat/stop-calling-juicy-steak-bl...

So you learn something new every day.

[Larrikin → teh_klev]

Cells are mostly made up of water

[lovich → teh_klev]

There might be some residual blood but not enough to start pooling around your meal.

[teh_klev → lovich]

Yep, you're absolutely right. I've amended my previous comment.