# Cecils Column About Rare Meat

**URL:** <https://boards.straightdope.com/t/cecils-column-about-rare-meat/100863>\
**Category:** Cecil's Columns/Staff Reports\
**Created:** [March 30, 2002, 2:42am UTC](https://boards.straightdope.com/t/cecils-column-about-rare-meat/100863 "2002-03-30T02:42:18Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![jeel](https://avatars.discourse-cdn.com/v4/letter/j/71e660/32.png) [@jeel](https://boards.straightdope.com/u/jeel)\
**Post date:** [March 30, 2002, 2:42am UTC](https://boards.straightdope.com/t/cecils-column-about-rare-meat/100863/1 "2002-03-30T02:42:18Z")

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I need help. I searched the archive high and low, but I cannot find a thread in Cecil’s column explaining what the red stuff in rare meat really is (as opposed to blood). He had a scientific name for the stuff.

If anybody has a link to this please post it or copy into a reply! I have a heated debate with my sister over what really makes meat red.

Or if you know what the straight dope is, have at it. 🙂

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**Author:** ![Arnold\_Winkelried](https://avatars.discourse-cdn.com/v4/letter/a/3d9bf3/32.png) [@Arnold\_Winkelried](https://boards.straightdope.com/u/Arnold_Winkelried)\
**Post date:** [March 30, 2002, 3:50am UTC](https://boards.straightdope.com/t/cecils-column-about-rare-meat/100863/2 "2002-03-30T03:50:09Z")

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Are you thinking of myoglobin?

[Why is white meat white and dark meat dark? (04-Dec-1998)](http://www.straightdope.com/classics/a981204b.html)