What would cause beef to look super light pink like pork?
Got this from my butcher and thought they messed up the label at first. Is this the cow's diet or what caused this?
Luckily it's being turned into jerky so being a shitty cut doesn't really matter, I'm just curious.
by Prairie-Peppers
11 Comments
ThermalScrewed
Stress or bruising can make some pale watery cuts like that. Could also just be a younger animal.
emphat1c1
The cryo removes the oxygen from the packaging and can cause the color to be “off” from what you see in the grocery store typically. Once you open that it should gain some more redness.
Also, your local butcher may have more age on it compared to a grocery store which will contribute to that as well.
MNSport
To start off with the first fella is most likely right and the second fella has no idea what he is taking about. If you took that out of the package and left it on the counter for 15-20 minutes to bloom it would be a nice dark red. It’s due to some biology/biochem reactions that cause this but I have had a couple beers and don’t care to do science right now. But essentially the vacuum seal takes away the oxygen so the meat goes paler.
The reason why the second guy is wrong is because a bruise will NEVER look pale. It’s going to look deep dark red with blood surrounding it. Have you ever had a bruise on yourself look pink before? Lastly about age, beef is usually pretty consistent with its color unless it was stressed before slaughter and then it will be considered a “dark cutter”. Now pork on the other hand, they can vary an huge amount with color but not beef.
cuhzaam
Younger cow
lcdroundsystem
Oxygen. Or lack thereof.
kalelopaka
Veal?
TheReal_MrShhh
Saltpeter. That is why corned beef is so pink.
No-Communication3618
It’s been cured
ugobol
The animal has been raised with very little space. No muscles –> meat is pinkish
Front_Ad783
You’re going to turn tri tip into… jerky?!
Who hurt you?
OldDonD
Age, feed and muscle are the biggest factors.
Unless it’s a younger animal, I wouldn’t say it’s a good sign.
11 Comments
Stress or bruising can make some pale watery cuts like that. Could also just be a younger animal.
The cryo removes the oxygen from the packaging and can cause the color to be “off” from what you see in the grocery store typically. Once you open that it should gain some more redness.
Also, your local butcher may have more age on it compared to a grocery store which will contribute to that as well.
To start off with the first fella is most likely right and the second fella has no idea what he is taking about. If you took that out of the package and left it on the counter for 15-20 minutes to bloom it would be a nice dark red. It’s due to some biology/biochem reactions that cause this but I have had a couple beers and don’t care to do science right now. But essentially the vacuum seal takes away the oxygen so the meat goes paler.
The reason why the second guy is wrong is because a bruise will NEVER look pale. It’s going to look deep dark red with blood surrounding it. Have you ever had a bruise on yourself look pink before? Lastly about age, beef is usually pretty consistent with its color unless it was stressed before slaughter and then it will be considered a “dark cutter”. Now pork on the other hand, they can vary an huge amount with color but not beef.
Younger cow
Oxygen. Or lack thereof.
Veal?
Saltpeter. That is why corned beef is so pink.
It’s been cured
The animal has been raised with very little space. No muscles –> meat is pinkish
You’re going to turn tri tip into… jerky?!
Who hurt you?
Age, feed and muscle are the biggest factors.
Unless it’s a younger animal, I wouldn’t say it’s a good sign.