Andrew Zimmern's 'Bleeding' Prime Rib Divides Instagram

Andrew Zimmern sure knows how to get people talking about food. Whether he is eating balut or jellied moose, the celebrity chef with the adventurous palate has made a career of garnering interest in whatever food he is whipping up or introducing us to. Well, Zimmern is at it again. The former "Bizarre Foods" host recently posted a video of his prime rib meal on Instagram, and many followers seemed compelled to react. 

The video, posted on December 4, has already racked up more than 86,000 views and features a thick cut of super-pink prime rib with lots of juices puddling on top of it in a pool of gravy and mashed potatoes. He captioned the post, "@lawrystheprimerib with carolers competing for attention with my Yorkshire pudding." It also caught fans' attention, and naturally, they had a lot to say about the way his entree was cooked. There was a clear line in the sand: Folks were are either on team rare or team well-done.

Some fans said the meat was 'bleeding'

While the Instagram video features a meal that definitely appears festive, the red and pink juice on top of the prime rib probably wasn't planned to match a festive color scheme. Some commenters didn't seem too keen on celebrating the meat, either. One person wrote on the post, "Way too rare for me. Pass." Others seemed pretty certain it this beef cut might still be capable of moo-ving. Their reactions included "It's literally bleeding... hard no lol" and " It's still bleeding."  Another person asked a question that might have been on every member of team well-done's collective mind: "With that much blood, why even bother cooking the meat..."

But not everyone felt that way. Team rare chimed in with words of encouragement, such as "Good heavens, perfection!" and "Now, THAT'S a Saturday night slice of prime rib!" Another pleased poster wrote, "OMG looks so yummy ... Prime rib is my fave!!!" Of course, they might not have seen it as a "bleeding" prime rib like the folks on the other side. And if so, they would be right. As the Stanbroke company's Steak School explains, "Even the rarest and reddest of steaks is actually bloodless." What you're actually seeing is a combination of water and a protein called myoglobin that moves oxygen in muscles.