The red liquid that comes out of a steak is not blood. During the slaughter process, almost all of the blood is drained out, so there is very little blood left in the meat. The red liquid is actually a combination of water and a protein called myoglobin. Myoglobin is a protein found in muscle tissue that stores oxygen to help provide energy. It has a pronounced red color, which is why meat appears red. When meat is cooked, the myoglobin changes color from purplish/pinkish/reddish to tan/brown. The longer the meat is cooked, the more the proteins denature and the sugars cook out, which is why a well-done steak takes on a grey color. Therefore, the red liquid that comes out of a steak is a combination of water and myoglobin, and it is not blood.