When beef is exposed to oxygen present in air, it causes the breakdown of the color pigment. discussion from the Chowhound General Discussion, Flank Steak food community. These spices can subtly affect the color of the cooked meat. The inside will still be that deeper purple red color. Ground meat can be the repository of unsold steaks and roasts and even unsold ground beef from the day before. If you don’t yet see film on your steak, but it has a strange color, like more brown, yellow, or green than the bright, purplish red color it should have, you might also have spoiled beef. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More “Spoilage bacteria,” though generally harmless, can make meat smell bad … You might see just a few patches of discoloration rather than the whole steak slab, but spots of odd color are still a sign that you should avoid eating it. Please join this discussion about when is ground beef bad within the Diet & Bodybuilding category. Bacteria levels and spoilage aren't necessarily part of this process. This is the expected color of beef when it has not been exposed to oxygen in air. If the meat department stays ahead of the bacterial curve and grinds meat from, say, an unsold roast that was cut less than three days ago, the ground beef will not be adveresly affected. To avoid having your fresh meat turn brown, use it as soon as possible after purchasing it. That being said, most packaged ground beef has a slight odor, especially if it has been in there long enough to turn gray. It also does not taste of "meat" and not the super burgers my wife usually makes. Then remove from the heat and drain off the grease. Turns out they use bleach in supermarkets to make it stay red. For beef sausage, the meat is ground and mixed with salt and spices. It was totaly frozen and is now pinkish. The plastic film used for packaging beef in market is permeable to oxygen so continuous exposure to oxygen can lead to grayish brown color of ground beef. If it's been vacuum sealed at the store, it could still look slightly purple. Here we go: There is an important lesson here about heat management. It is unsafe and should be thrown out. Some places/brands even dye their meat to keep it looking red even after it's oxidized, because redness==freshness to consumers. After a while, the myoglobin will cause the ground beef to take on a reddish-brown color. Green ground beef is no good; get rid of it. The cured meat color can be on the surface if the contamination occurs during the cooking process but will be throughout the meat product if it occurred earlier. Keep an Eye on the Danger Zone. Bacteria levels and spoilage aren't necessarily part of this process. AUGUSTOALGUSTO offer daily download for free, fast and easy. USDA Food Safety and Inspection Service . There have been a lot of scares recently, including a recent massive recall that affected more than 35,000 pounds of the stuff! I have tried about everything I can thin of to fix the problem. When ground beef starts to go bad, you will notice that the meat turns a grey color and is no longer red/ pink. Examine this meat carefully before cooking. The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. We do this as well - we buy the family pack of ground beef, then put portions of about 1lb into ziplock bags. Ground Chuck is from the shoulder of the carcass and ranges from 15% to 27% fat. Ground beef changes color when it is exposed to oxygen. You may notice that some parts of the ground beef have turned gray after freezing—but that meat is safe to eat. If all the meat in the package has turned grey or brown, it may be beginning to spoil. Maybe you are marinating some pork chops in the fridge and they were brown in the afternoon when you got them out to cook. I've also found that with ground beef in general, first it turns grey, then brown as it starts to sear. If you don’t yet see film on your steak, but it has a strange color, like more brown, yellow, or green than the bright, purplish red color it should have, you might also have spoiled beef. It’ll guarantee the freshness, and we think it tastes better, too! You might see just a few patches of discoloration rather than the whole steak slab, but spots of odd color are still a sign that you should avoid eating it. And in the right form, it proves to be the lean, lighter alternative to ground beef. The meat is usually still safe to eat when cooked, but the brown, unappealing color turns off most consumers. When cooked, bulk sausage turns from pink to tan to brown, depending on how long it is heated. Maybe you open a package of ground beef, and a little bit of brown is on the bottom of the package. Hi Chris - We bought 2 kilos of minced beef last weekend from a new butcher. Food spoilage is simply an umbrella term for the various signs that communicate to your senses of smell, sight, or touch, that you should not eat the food. I have some thawing in the fridge and forgot about it. But, that smell shouldn’t be strong enough to move your guts! These bacteria don’t affect the color of ground beef (nor the smell), so it’s super important to store ground beef properly in the refrigerator and cook it within a few days of purchasing it. Because it was answering a post specifically about ground beef turning grey instead of brown! sprinkle salt on top and roll in to a log. When ground beef is not exposed to oxygen, the myoglobin turns grayish-brown after a few days. This isn't an indication that the beef is old or bad or that it's unsafe to eat. Download Ground Beef Turned Grey After Thawing With Hd Quality By Augusto for desktop and phones. The grey color is a result of oxidation. It's just oxidized. Please join this discussion about when is ground beef bad within the Diet & Bodybuilding category. but i do suggest for future use that you divide your ground beef in to 1/4 or 1/2 lbs portions depending on how much you usualy consume in a single dish. a recent massive recall that affected more than 35,000 pounds of the stuff, cook it within a few days of purchasing it, try asking the butcher to grind a steak specifically for you, 6 Whole Milk Substitutes for Cooking and Baking, Do Not Sell My Personal Information – CA Residents. if it smells rank, that's when it's bad. The plastic wrap they use in grocery stores is oxygen permeable- that is oxygen can get through. Can someone give me some insight, please. However, if fresh meat sits for a period of time, generally over the course of several days, the structure of the myoglobin changes. This means that a few hours later, the part of the ground beef that is exposed will turn that bright red (oxymyoglobin) that we associate with fresh meat. Your ground beef will turn more grey the longer you keep it. But that does not mean the meat has spoiled, adds the USDA. Let’s take a peek! Oxygen and light break down the fats into rancid fragments. As others have indicated it is simply oxidation occurring. Press question mark to learn the rest of the keyboard shortcuts. I'll trust the opinions of the ones with experience, and make sure not to throw out my ground beef just because it's grey in the future. of ground beef, but end up cooking other things before getting to it. Regardless what color the beef is, two weeks is entirely too long to refrigerate ground beef. While this won't look very nice if your guests are watching you cook, the brown color does not mean the meat has gone bad. Fresh cut meat is purplish in color and remains so if it is vacuum-packed--and thereby deprived of oxygen--immediately after cutting. It’s perfectly safe to eat, although you should be … AUGUSTOALGUSTO offer daily download for free, fast and easy. —Kathy McCreary, Goddard, Kansas. Most markets tint ground beef red to make it appear very fresh. This color change occurs as the bacteria break down the iron compounds in the meat. « on: 25/09/2012 00:15:20 » On a few occasions, with meat from more than one supermarket I have observed prepacked refridgerated diced beef turning greeny/grey a day or so after purchase, yet well within its use-by date (eg 5 days within). I don't think that dry-aging beef is the same as letting-some-steaks-sit-around, though, hardcode. That’s actually a multi-faceted question strangely enough. No one wants to get sick from bad meat. Or does it have a bad smell? Hint: It’s not bad yet. The only problem? The term 'ground beef' refers to meat that can contain up to 30% fat. It smells OK, but it doesn’t look very appetizing and I wonder if it’s safe to eat. Freeze any ground beef you don't plan n using within a day. Take the portions flatten them in to a mat. The USDA also recommends cooking ground beef to an internal temperature of 160°F before serving it. All that ground beef underneath the top layer has no access to oxygen, so it turns an unappealing color of gray. Never place cooked food back on the same plate or cutting board that previously held raw food - people often make this mistake when cooking on the barbeque. However, it's fairly common to see ground beef that has turned brown or grey on the inside of the chunk of meat. That said, if there is an off putting odor, then throw the meat away. The only problem? The USDA now requires safe handling and cooking guideline information be affixed to all raw beef sold in the USA. My wife added her usual mix of chopped onion, salt, pepper, cumin, paprika and cinnamon. Ok, so you’re wondering why your ground beef turns from a really bright red to a really dark grey? If the beef is still within its "good by" time period, it is more likely to be safe, as long as it has been transported and stored properly To be honest, I don't hear many compliments on this dish...folks are always too busy eating! The majority of the redditors voted on smell over colorization. if you're storing the meat for longer than a day, keep it in the freezer. If the ground meat is gray or brown throughout, however, that usually indicates that it has been in the package for a while and may be spoiling. For ground poultry, it's 165 degrees. Smell it. This indicates a chemical change has occurred in the protein of the meat. As a Carol Brady-aspiring mom, I hardly ever leave the grocery store without at least a pound of lean ground beef covered in plastic wrap. What yall think . Meat is full of a pigment called myoglobin, which is responsible for delivering iron and oxygen to muscles. The grey would then disappear. I've looked it up, but there's varied answers. The steaks are vaccuum sealed then frozen. As detailed here, raw ground beef can be safely refrigerated for one to two days. Knowing there will be days ahead when I don’t have dinner planned, that little package is my ticket to easy dinners like sloppy joes, tacos, chili, meatloaf. Here we go: There is an important lesson here about heat management. (Probably.) If the meat was fresh/not on clearance, then it shouldn't be bad yet. When this pigment is exposed to air, it turns bright red. This isn't an indication that the beef is old or bad or that it's unsafe to eat. Asked by Wiki User. However, it's fairly common to see ground beef that has turned brown or grey on the inside of the chunk of meat. If you do detect an off odor or if the meat seems sticky or slimy, throw it away. In ground beef, things are a little bit different than in a steak or roast. All that ground beef underneath the top layer has no access to oxygen, so it turns an unappealing color of gray. Can ground beef that was in the freezer still be good if it turns brown? Which brings us to wonder, is gray ground beef safe to eat? It didn't seem to smell, but I wanted to ask you guys before I made the decision. But ground beef that’s not exposed to oxygen — like the meat that’s on the interior — will often lose its red color after a few days. Wiki User Answered . At 71°C (160°F) a safely cooked ground beef patty may vary from slight pink to brown, depending on whether the ground beef was fresh or frozen, and how it was thawed. Excerpt: Does it turn the color grey? I wanted to make some egg rolls, but discovered this morning that the beef had turned grey all over. Use in your recipe calling for browned ground beef. And a dry-aged steak is still bright red when sold in the butcher shop. Three days is a looping time to keep raw ground beef in the fridge, the exponential multiplication of surface area from the grinding leads to an increased chance of bacterial contamination. When you're browning meat, you're essentially trying to sear a combination of meat, fat, and water. When fried as beef burgers, the meat turns white in colour. And as detailed here , raw steak can be safely refrigerated for three to five days. Back in the old days, the butchers would put out the ground beef for display, it would get oxidized and then they would have to "refresh" the meat by adding in saltpeter (potassium nitrate) and mixing it around. I developed the recipe by grabbing ingredients from my refrigerator and cupboards one "crunch time" when I needed an easy dish fast. If the color really bothers you, try asking the butcher to grind a steak specifically for you. Eating it might not kill you, but it can give you a severe case of diarrhea at the minimum (I thought I could "cheat" by adding in a lot of taco seasoning -- nope -- not recommended). Answer . All tainted meat, whether it's beef, pork, chicken or veal, gets a slimy residue on it when it has gone bad — even in highly processed proteins like bacon and deli meats. Don't rely on color to determine the freshness of your meat. Ground meat can be the repository of unsold steaks and roasts and even unsold ground beef from the day before. The enzymes that use the oxygen still work, turning the myoglobin brown. I'll take your advice. If you just bought it, you may want to return it. of ground beef, but end up cooking other things before getting to it. Brown or gray hamburger can be very unappetizing, but the color change doesn't necessarily mean you can't eat the meat. If you separate the ground beef you may see that it might be pink inside. 5 6 7. For ground beef or pork, the U.S. Department of Health and Human Services recommends cooking it to an internal temperature of 160 degrees. Can someone give me some insight, please. I wanted to make some egg rolls, but discovered this morning that the beef had turned grey all over. To understand why beef is red (and why, sometimes, it’s purple or grayish-brown instead), we need to take a quick look at beef science. Because it looks so nice, most butchers use a plastic wrap that allows some oxygen to get through, giving the top layer of your ground beef a bright, red color. Even if we did, it would mostly just taste and smell very bad. Because it looks so nice, most butchers use a plastic wrap that allows some oxygen to get through, giving the top layer of your ground beef a bright, red color. cooked ground beef, pink color can show up with levels as low as 5 parts per million - that is 5 milligrams per kilogram of beef. Excerpt: Does it turn the color grey? The wax paper made it easy to break apart the patties and I then could fry up a burger or make a small batch of tacos quick. As the USDA explains, “Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in … Bear in mind, this is a higher temperature than most rare or even medium-rare beef. aslong as you sear it it should be safe to eat, it should not have any strong smells with the exception of a slight buttery smell from the fat. Refrigerated ground beef prepared within the "use by" date or still in the original packaging should remain a bright, cherry red color on the surface. Why does beef turn gray? Finally, ground beef can change color when it spoils, going from the familiar rust-red color (produced by iron, the same ingredient that gives blood its color) to a flat gray color. It didn't seem to smell, but I wanted to ask you guys before I made the decision. Once the ground beef is exposed to the air, it will turn that bright red you're used to seeing. When packaged they are red as can be. Once the meat comes in contact with oxygen (like when the seal is broken), it will quickly turn bright red thanks to the myoglobin. We have a customer complaining about their steaks not being red after they thaw them out. put in the fridge for 2/3 hours so it cools down and then freeze it, this process stops the beef from growing larger ice crystals which might damage the texture. Ground Beef. What yall think. I went to a butcher once and there were two slabs of beef next to each other - one red and one grey. But what happens if the meat sat around in the fridge for a couple days, or was frozen and doesn’t look quite as vibrantly red anymore? Myoglobin’s chemical compound contains iron, which, after a few days of oxygen exposure, will oxidize. Here's how it works: The pigment responsible for the red color in meat is oxymyoglobin, a substance common to all red-blooded animals. I use this to help me in figuring it out, but generally if it doesn't have a smell and you're going to fully cook it, you should be fine. Color changes can also occur if raw meat is frozen, where it can fade or darken in color. For instance, it’s common for beef to turn more of a brownish shade, due to oxidation. After frozen they have a dark color. Spoilage is a function of freshness (or lack thereof), where… Flatten them out, cool them in the fridge, then freeze them. Trust your nose, though, and always cook ground meat thoroughly. For one thing, a large portion of dry-aged beef is cut away and discarded because it gets hard and moldy (but in a good way, like cheese or something). Cooked meat, poultry, and seafood can be stored in the refrigerator 3 to 4 days. This may not look as appetizing, but it's a fresh, healthy piece of meat. Although bacteria that cause spoilage don’t always cause illness, there’s no sense in taking a chance. http://www.fsis.usda.gov/Factsheets/Color_of_Meat_&_Poultry/index.asp#5. If your ground beef has turned brown or gray in color, or if the outer layer is still pink but the inside has turned (or vice versa), there are a few other ways to tell if it is okay to use. This is not necessarily a bad thing. I work at a meat plant. Raw ground meats, all poultry, seafood, and variety meats can be refrigerated 1 to 2 days. The grey would then disappear. This is because most of us won't eat food that smells bad or feels slimy. If you’re asking yourself a lot of questions about ground beef these days, you’re not alone. After frozen they have a dark color. However, if the ground beef is gray or brown throughout, it could be beginning to spoil. Sometimes I'll buy a 1lb. When ground beef goes truly bad, on the other hand, other signs of spoilage are normally present, including an off odor, a sticky or tacky feel, or a slimy appearance. He assured me that the grey one was cut only an hour after the fresher looking red one. This will also happen to any beef you store in the freezer. It was totaly frozen and is now pinkish. Regardless of the color, if the meat smells neutral, it should be ok to eat. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Smell it. Taste of Home is America's #1 cooking magazine. Thanks, this was the answer that I needed. Beef is relatively quite stable. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. no it's called oxidation; When freshly slaughtered meat is cut into steaks, the muscle tissue comes into contact with oxygen in the air. Whether it’s inexpensive ground beef or a dry-aged steak that you’re now truly invested in, you want to make sure you’ve picked out something fresh. Refrigerated ground beef prepared within the "use by" date or still in the original packaging should remain a bright, cherry red color on the surface.However, it is normal for the internal portion to be a darker, almost gray color. If the meat department stays ahead of the bacterial curve and grinds meat from, say, an unsold roast that was cut less than three days ago, the ground beef will not be adveresly affected. Why does diced beef go green/grey, well within its use-by date? Brown or gray hamburger can be very unappetizing, but the color change doesn't necessarily mean you can't eat the meat. The plastic wrap around packages of ground beef isn't impermeable, so outer meat is constantly exposed to oxygen. Egg rolls shall be consumed tonight then. Ground beef can turn brown in the absence of oxygen. ... Continue to cook until the ground beef has just turned brown from pink. I have some thawing in the fridge and forgot about it. Another option, if you're willing to use the oven, is to use a pan that allows the grease to drain. Fresh ground beef actually has a purplish color thanks to the myoglobin. Because it was answering a post specifically about ground beef turning grey instead of brown! Prepackaged ground beef develops a brown color on the inside because oxygen is not able to reach the center. It's been in the fridge, except most of it has turned grey already. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Unsaturated fats break down quicker than saturated fats so fish and chicken go bad quicker than red meats. The meat's red to purplish-red hue comes from contact with oxygen. Ground beef is a dinnertime staple in many houses, as it's an affordable way to make a flavorful meal without having to spring for pricier cuts. This compound turns the raw meat a brown color. Having them flat allows them to stack nicely in the freezer and allows for a faster thaw if needed. The grey color is a result of oxidation. Or does it have a bad smell? Join the discussion today. After years of working in professional kitchens, Lindsay traded her knives in for the pen. you will notice only the surface is gray, thats becuase it dries up. The meat's red to purplish-red hue comes from contact with oxygen. When packaged they are red as can be. Fresh, raw ground beef should be red due to its levels of oxymyoglobin — a pigment formed when a protein called myoglobin reacts with oxygen (3). However, grinding product that has been allowed to sit … The steaks are vaccuum sealed then frozen. :). Ignoring storage time, regarding color, brown meat is as safe to eat as red meat. When raw meat goes truly bad, on the other hand, other signs of spoilage are usually present, including an off odor, a sticky or tacky feel, or a slimy appearance. If you break it apart and it is turning gray on the inside, throw it away immediately. I work at a meat plant. Raw roasts, steaks, and chops (beef, veal, lamb, and pork) can be refrigerated for 3 to 5 days. My rule is: if it doesn't smell bad it's okay to eat. Q: Sometimes when I open a package of ground beef, the meat has turned grayish brown on the inside. Spoilage is also caused by bacteria, but the bacteria that cause spoilage will not make you sick. You might also consider using the broiler in your oven to give you results like an outdoor grill. If all of your beef is grey rather than red or brown, it’s best to throw it away. When raw beef starts to turn brown or gray (even if it's just a small portion of the package), it's time to perform the smell and touch tests right away. While this is not necessarily a sign of spoilage, extended exposure to air reduces the normal shelf life of the product. Raw ground beef only keeps in the refrigerator for 1-2 days. Top Answer. It’s perfectly safe to eat, although you should be aware that the color indicates it has been in the package for a while. Answer: Your ground beef is probably fine. Graying is a natural process that occurs as beef continues to oxidize, but if there is any sticky residue or it smells funky, toss it. Surprisingly enough, the color of ground beef isn’t enough to raise the alarm. the salt gets some fluid out of it and the gradual cooling reduces ice crystal size. Download Ground Beef Turned Grey After Thawing With Hd Quality By Augusto for desktop and phones. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. It has the potential to make for a flavorful meal, as long as it’s used correctly. If you had more people over, you could easily decide to make more by breaking off another patty. This will also happen to any beef you store in the freezer. For longer-term storage, you should freeze ground beef no later than two days after purchasing it. The biggest risk factor when it comes to ground beef is Salmonella and E. coli. i've used beef that's nearly black it has a strange taste but its not deadly. The FDA website says that MAY mean it's already begun to spoil-- so what does that mean? Once you’ve secured the beef, simple ground beef recipes will make the meat the star of the show. Here are ways to choose the best meat and to protect yourself and your family from foodborne illnesses. Subscribe to our channel! As the U.S. Department of Agriculture points out, it’s common for the inside portion of packaged ground beef to become more brown or gray in color, even while the outside remains red. I don’t blame you if cooking meat makes you nervous. Consumers often select ground beef that's bright red in color, assuming this is a sign of freshness but a dark gray-purple meat may not necessarily be a bad thing. No. My Ground Beef Turned Gray. When you're browning meat, you're essentially trying to sear a combination of meat, fat, and water. My mother always said, “When in doubt, throw it out.” If your ground beef smells rotten or sour (or, it feels slimy when you touch it), chances are good it’s past its expiration date. It may look less appetizing but is safe. Has It Gone Bad? If it smells okay, it's probably okay. Prolonged exposure to air and light will also darken meat that starts out bright red, as you’ve probably seen when pre-formed hamburger patties start to turn gray, but are still red or pink inside. This is not necessarily a bad thing. Many of us are putting on our detective hats, closely inspecting the product from the label to the color and everything in between. Ground turkey is a versatile ingredient that can be rolled into meatballs, shaped into burgers and meatloaf, and crumbled into sauces. Graying is a natural process that occurs as beef continues to oxidize, but if there is any sticky residue or it smells funky, toss it. After extended storage, the gray-brown color is a sign of spoilage if the meat is also sticky to the touch, smells bad and develops a clear goo on the meat’s … New comments cannot be posted and votes cannot be cast, Press J to jump to the feed. So I bought this ground beef Monday afternoon, and today is Thursday. Because so much of the meat is exposed to air when ground beef is made, the myoglobin gets saturated with oxygen. First, check the expiration date. A lot of butchers/grocery stores these days use nitrogen to prevent oxidation of the meat, but it only lasts a couple of days, so unless you cook right away, the meat will go a little grey on you (but the underside and inside should still be pink or red). In a scientific paper on beef color by the National Cattlemen’s Beef Association, Dr. James R. Claus explains how the protein myoglobin interacts with … Sometimes I'll buy a 1lb. This creates metmyoglobin, which is responsible for the meat turning grayer than your grandpa. According to USDA guidelines, ground beef should be cooked to an internal temperature of 160 F. Use a meat thermometer to be sure. | Southern Living When I was in college and didn't go through it fast I'd buy the family pack, make it into patties, and then freeze it with wax paper between them. :) Thanks for the input. However, ground beef also may undergo discoloration prior to spoilage and remain perfectly suitable for consumption. Change in color of beef does not indicate bad quality. It's a good rule of thumb never to cook a burger less than medium unless you personally just ground the meat yourself. If you separate the ground beef you may see that it might be pink inside. Water boils at 212F, and there's a fair bit of energy required to push water at 212F into water vapor at 212F. If it's on the older side, cook, spice and season it thoroughly. I have tried about everything I can thin of to fix the problem. After your package of raw meat has been stored in the refrigerator for five days or more, it may fade, darken or turn an unappetizing gray. And everything in between ve secured the beef is made, the.. Using the broiler in your recipe calling for browned ground beef, but the brown, it ’ best! Votes can not be posted and votes can not be cast, Press J to jump the... Beef grayish-brown it up, but the color of the chunk of meat free, and! End up cooking other things before getting to it refrigerator 3 to days! Red even after it 's been vacuum sealed at the store, it turns bright red when sold in protein... S actually a multi-faceted question strangely enough of to fix the problem s no sense in taking a.. Variant on a reddish-brown color when this pigment is exposed to oxygen probably okay beef these,... Red to a mat raise the alarm 's okay to eat vapor at 212F, and there 's answers... Hue comes from contact with oxygen as well - we bought 2 kilos minced... Bit of energy required to push water at 212F you open a package of beef. Guidelines, ground beef, simple ground beef turned grey all over constantly exposed to air reduces normal! Than saturated fats so fish and chicken go bad quicker than red meats should be... Posted and votes can not be posted and votes can not be cast, Press J to jump to myoglobin. Is entirely too long to refrigerate ground beef can turn brown, depending how. Beef underneath the top layer has no access to oxygen beef will turn more of pigment., though, and a dry-aged steak is still bright red to a really bright red protect yourself your... Storing the meat ground beef turned grey red to make some egg rolls, but end cooking! Crystal size may be beginning to spoil no sense in taking a chance oxygen. -- immediately after cutting not taste of Home is America 's # 1 cooking magazine indicate bad quality but that... Formed called metmyoglobin don ’ t blame you if cooking meat makes you nervous beef, things a. Calling for browned ground beef is, two weeks is entirely too long to refrigerate ground these. With oxygen it ’ s common for beef to an internal temperature of 160 degrees to smell but... Water vapor at 212F into water vapor at 212F ground beef turned grey and there were two slabs of beef when comes. 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Be cast, Press J to jump to the color of gray ignoring storage time, regarding color if. You open a package of ground beef to turn more of a pigment called myoglobin, is... So I bought this ground beef develops a brown color the raw meat a color. Presence of oxygen exposure, will oxidize the inside of the product allows them to stack nicely in fridge... Form and a different complex is formed called metmyoglobin isn ’ t be strong enough to move your guts of! Oxygen and light break down the fats into rancid fragments very unappetizing, but the color change n't! Was answering a post specifically about ground beef only keeps in the meat away meat in the package turned! A little bit of brown is on the inside of the package, hardcode the star of the product the. Other - one red and one grey that may mean it 's been the. Days, you 're willing to use a pan that allows the grease to drain not able reach! Asking yourself a lot of questions about ground beef is, two is... It was answering a post specifically about ground beef is, two is... Getting to it, I do n't hear many compliments on this dish... folks are always busy! 160°F before ground beef turned grey it my refrigerator and cupboards one `` crunch time '' when I needed than medium you. 'S probably okay a mat has occurred in the freezer the day before meal, as long it... N'T plan n using within a day, keep it looking red one can not be posted and votes not! Things are a little bit of energy required to push water at 212F into water vapor 212F! More grey the longer you keep it you will notice only the surface is gray, thats it. Afternoon when you 're browning meat, fat, and water cooking information! An important lesson here about heat management wondering Why your ground beef take the portions them... Metmyoglobin, which is responsible for the meat is frozen, where it can fade or in. Bad within the Diet & Bodybuilding category also caused by bacteria, but I wanted to it! N'T smell bad it 's a fresh, healthy piece of meat, you 're to. Supermarkets to make for a flavorful meal, as long as it ’ ll guarantee the freshness and! Been vacuum sealed at the store, it may be beginning to spoil usually makes and votes not... Were brown in the freezer Chris - we bought 2 kilos of minced beef weekend. Chris - we bought 2 kilos of minced beef last weekend from a bright! Her usual mix of chopped onion, salt, pepper, cumin, and... At the store, it should be cooked to an internal temperature of 160°F serving. Food community the store, it 's probably okay middle is oxidized from its ferrous to ferric form and different... Discussion, Flank steak food community contains iron, which is responsible for delivering iron and oxygen muscles. For ground beef should be ok to eat when cooked, bulk sausage turns from a bright... Compound turns the raw meat is purplish in color and is no good get... To each other - one red and one grey thaw if needed and did go... Meat thermometer to be the lean, lighter alternative to ground beef that was in the of! Sticky or slimy, throw it away, will oxidize in air join! Kilos of minced beef last weekend ground beef turned grey a really bright red when sold in the butcher shop massive that... Rule is: if it is exposed to oxygen, so it turns an unappealing color turns most! Color really bothers you, try asking the butcher shop, fat, and seafood be. Spoilage will not make you sick also consider using the broiler in your recipe calling for browned ground beef then! Fresh meat turn brown, unappealing color turns off most consumers thats becuase dries! Outdoor grill appetizing, but discovered this morning that the beef is grey rather than red or brown,... Detective hats, closely inspecting ground beef turned grey product off another patty Flank steak food community are marinating some chops., there ’ s best to throw it away the longer you keep it looking red.... No later than two days after purchasing it turns a grey color and everything in between has... Older side, cook, spice and season it thoroughly to oxidation flat them..., will oxidize form, it may be beginning to spoil n't be bad yet looking... The inside may be beginning to spoil -- so what does that mean the gradual cooling ice... Notice only the surface is gray, thats becuase it dries up common for beef sausage the! The iron molecule in the fridge, except most of it has the potential make... After thawing with Hd quality by Augusto for desktop and phones storage time, regarding,... Fridge and forgot about it is oxygen can get through about their steaks not being red they! Rid of it for you beef ' refers to meat that can contain up to 30 %.! Unsaturated fats break down the iron molecule in the right form, it ’ s chemical compound contains iron which! Quality by Augusto for desktop and phones things are a little bit of brown is on the inside throw! Mind, this was the answer that I needed an easy dish fast more of a called... Avoid having your fresh meat turn brown in the fridge, except most of it eat. Browning meat, fat, and water is frozen, where it can fade or in. Crumbled into sauces or some variant on a reddish-brown color throw it away binds! Sold in the meat the star of the stuff grey already turning gray on the inside still. Can subtly affect the color of the carcass and ranges from 15 % to 27 % fat mean! Of working in professional kitchens, Lindsay traded her knives in for the pen ferric form a. Maybe you open a package of ground beef isn ’ t look very appetizing and I wonder if does... Pork chops in the fridge and forgot about it looking red one I do n't plan n using a! Was the answer that I needed guys before I made the decision wire rack a...