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All meat has at least some blood in it, no matter the form of kashering , salting or cooking. How much is too much? Why don't the red/pink blood-containing "juices" make meat eating forbidden?

marked as duplicate by mbloch, Monica Cellio May 2 '16 at 18:00

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What you call blood is not what the Torah calls blood

It has nothing to do with the amount

only blood that is separated from the meat, or gathered together or moved (started to get out and stopped) is called blood (and biblically only if it was not salted

A raw piece of meat is kosher if you wash the surface

Yd 67

PRI megodim intro to laws of salting

The juices after the salting are called wine of the meat and not blood

מליחה חמרא דבשרא הוא ולא דם

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    How do you know blood that hasn't separated isn't called blood? Perhaps it's permitted blood? – Double AA May 2 '16 at 16:24
  • @DoubleAA It is a guess, since if the Torah says do not eat blood, and this is edible so it must not be legally "blood" that the Torah forbade – hazoriz May 2 '16 at 16:26

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