Raw meat why does it?

it's a matter of physics....

when liquid heats up, it flows more easily...

blood is a liquid..when you cook it, the cells of the meat open and release more blood.

when it is in the store, it has been chilled...so the liquid is not flowing easily.

and also, it really doesn't bleed like it is alive....it may seem like it and you aren't liking it...but it is not alive again....

Try buying kosher or halal meat. That meat is drained of blood before you get it. When an animal is killed it takes time for the blood to be drained out. Non kosher or halal meat doesn't wait for the blood to drain out before it is cut and sold to the public. The blood slowly leaks out (notice the pad under the meat) until you cook it where it will come out even more.

The meat is basically muscle, and when you cook it the muscle kind of tightens and contracts squeezing out the liquid. Not all of it is blood (And unless you are eating kidneys, NONE of it should be urine.), most of it is just colored red. The contraction and "shrinkage" as it cooks is also why overcooked meat gets tough.

Yes, we cook live animals.

because there is blood, urine, uric acid, adrenaline, and other naturally occuring stuff in the meat. Meat IS blood, so its going to come out when heated. Meat is disgusting if you do the homework-full of nasty stuff. Eating dead animals makes no sense to me