Seriously Off-Topic

[ssn696]

Beef. It’s what’s for dinner. Well, tonight, anyway. Not very often. So, can anybody tell me why there’s layers of colors through my steaks? I am not a professional carnivore.

 

[Streetbu]

Meat bought from large chain stores has sometimes been "treated" with, wait for it, carbon monoxide. Believe it or not. It makes the meat more red and therefore more appetizing to the eye. Otherwise it turns a slight brown color as it ages. I think that's what your seeing.

 

[ssn696]

Dark red in the center, then a thin layer of brown, then bright red on the surface. Only noticed because I cut the larger ones smaller so they’d burn, er cook, more evenly.

 

[JimmyCamino]

Funny when you buy hamburger and the outside is red but the inside is brown.

 

[ssn696]

Tasted fine, though.

 

[Cuse99]

Its common with buying beef from a supermarket. The real test is if it smells bad. Then don't eat it.

 

[Streetbu]

Its common with buying beef from a supermarket. The real test is if it smells bad. Then don't eat it.

That's a good rule. Works for many things.
🤣

 

[81cutlass]

Yeah, supermarket meet is treated so it looks red because people think beef=red.

Beef is actually brown. I think it is the myoglobin that makes it look red when it is really fresh from the blood, but as that blood is drained out and ages it reverts to it's natural brown.

Source- My family has raised beef cattle since the late 1800's and I buy half a steer direct from my uncle about once a year and have a local butcher process the meet where all they do is process and package. None of the meat is red like supermarket bought stuff, it's brown with a tint of red.

 

[blk7gxn]

Yeah, supermarket meet is treated so it looks red because people think beef=red.

Beef is actually brown. I think it is the myoglobin that makes it look red when it is really fresh from the blood, but as that blood is drained out and ages it reverts to it's natural brown.

Source- My family has raised beef cattle since the late 1800's and I buy half a steer direct from my uncle about once a year and have a local butcher process the meet where all they do is process and package. None of the meat is red like supermarket bought stuff, it's brown with a tint of red.


View attachment 171032

You nailed it! There is a reason some of the most expensive stake houses in the world do not serve red meat, the beef is hung in a controlled environment and "blackened " for best flavor and tenderness. Everyone is programed to think red good, brown bad, its actually just the opposite!

 

[pagrunt]

All this talk about meat...