Forget cold-pressed kale juice, the new juice on the scene is a lot meatier - literally.

According to a top chef, we should all be drinking steak juice.

This isn’t for health reasons though - it’s not like the bone broth so raved about by healthy foodies. No, it’s to make the most of the flavour.

Top Spanish-American chef José Andrés came up with the idea after realising each mouthful of steak is only really enjoyable for the first five seconds, when the delicious meat juices are swirling round your mouth.

“You put the piece in your mouth, the smokiness of the charcoal, the juices that begin floating all around your tongue, your mouth. Your body's kind of like, ‘Oh my god, what's going on? This is so good,’ but it only lasts five seconds,” Andrés explained to Eater.

“In the moment those juices disappear, you have this big, round piece of fibres and other things that you're going to have to be biting to try to break into small pieces for the next 30 seconds of your life.”

Andrés considers this unpleasant chewing a waste of life: “I am not living my life to have so many minutes, hours probably, days at the end of a lifetime, munching something so tasteless.”

So his solution is to juice steaks - not with a fancy juicer, mind, but with his hands.

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He puts the juice in a glass, warm, with a little salt, and that’s it.

“Those four seconds that you're drinking the juice of the meat, that's the way we should be eating meat. If we do that with a carrot, and the carrot juice is amazing, why can’t we do this with a piece of meat?” he asks.

Before you get too paranoid about turning into a vampire, the juice in a steak isn’t actually blood. It’s myoglobin which is an oxygen-storing protein that turns from red to greyish brown when the steak is cooked, according to The New York Times.

“We are bringing you meat aromas and meat flavours, but sometimes I don't want to waste your precious life, because you are putting your life in my hands,” the chef and restaurateur says.