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User avatar #24 - destineddeity (08/20/2013) [-]
When the cow is butchered, they're hung on hooks to bleed out, and then the meat is washed with water and preservatives so it doesn't start rotting.

The red that you see is water mixed with a natural chemical in the meat that makes it red.

That's why white meat like chicken or (most) fish doesn't "bleed" when you take it out of the package.
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