In my cooking adventures, I've noticed that ground beef releases a significant amount of 'juice' while it's sizzling away. The reason behind this is fairly simple: ground beef is made up of muscle fibers and fat. When heat is applied, it causes the fat within the beef to melt, resulting in the release of juices. Moreover, the heat makes the water stored in the muscle fibers to evaporate, creating even more 'juice'. So, next time you’re browning some beef, remember that the 'juice' is a normal part of the cooking process!
