This is what an uncooked McDonald's McRib actually looks like

Thanks to the dubiously identified "buddy" of Redditor DJDanaK, the world now knows what "raw McRib meat" looks like, stripped of its plush bun, special sauce, and sliced onion. Since many manufacturers produce boneless, mechanically separated "rib" products, the exact provenance of this particular mystery-meat specimen is the subject of ongoing debate deep within the Reddit trenches at this very moment.

Source: Reddit via Gothamist

Image: imgur.com

Here's an excerpt from on of our previous articles about the McRib:

"THE MCRIB: 70 INGREDIENTS ALL RESTRUCTURED INTO ONE 

Did you know that the McRib is processed with 70 different ingredients which include azodicarbonamide, a flour-bleaching agent often used in producing foamed plastics? McRib’s are basically “restructured meat technology” containing a mixture of tripe, heart, and scalded stomach. Proteins are extracted from this muscle mixture and they bind the pork trimmings together so they can be molded in a factory. The McRib is really just a molded blob of restructured meat, advertised and sold like fresh ribs. There’s nothing real about it, the preparation or the substance. In fact, McRibs really came about because of a chicken shortage. The restructured meat technology approach kept the McRib on the menu, despite the shortage, and the profits continued rolling in. This is the very disgusting idea that the Bolivians have rejected in their country."

The Red Liquid on Meat is Not Blood

Many people assume that the red liquid dripping from the raw meat bought from the supermarket is blood, this assumption is a misconception. All of the blood from the animal is removed while slaughtering. Only small amount of real blood remains which is within the muscle tissues.

The red liquid that you actually see on the meat lifted from the superstore’s shelf has little or no amount of blood, instead a mixture of water and a protein that is scientifically known as Myoglobin. Too much of this can cause cancer and kidney problems. Myoglobin is a frequently used protein which adhere the ability to store oxygen in the muscle cells. The myoglobin has a high level of red pigment, so the more myoglobin the meat has, the redder it will be.

Myoglobin is a protein that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, which stores oxygen in red blood cells.  This is necessary for muscles which need immediate oxygen for energy during frequent, continual usage.  Myoglobin is highly pigmented, specifically red; so the more myoglobin, the redder the meat will look and the darker it will get when you cook it.

The common terms such as “red meat” and “white meat” are in reality an indicator for the level of myoglobin. Most mammals are red meat, because their myoglobin level is high, while most poultry are considered as white meat.