Hey y’all. Just thawed this overnight and it had this brown color. Haven’t had this happen before, and it doesn’t smell “bad.” Is it okay to roast?
Hey y’all. Just thawed this overnight and it had this brown color. Haven’t had this happen before, and it doesn’t smell “bad.” Is it okay to roast?
by Acceptable-Test-5069
34 Comments
Baconrules21
Yes that’s just oxidation and very normal. As long as it passes the smell test, you’re good to go.
Alaska_Pipeliner
Roast away.
Silvertongue-Devil
If you want to dive into how and why, it’s steam and skin removal then the half side of beef hanging in a fridge till processing
Its perfectly safe to eat
jimboiow
Sniff it. Throw up – don’t eat it. No throw up- good to go.
Normal_Donut_6700
Cook the bajesus out of it.
j33pwrangler
I notice that if you dry brine meat that looks like this the red color comes back.
BuffaloBoyHowdy
People talking about sniffing it. Ha. My father grew up in the Depression. He talked about sticking a piece of beef outside for a day or so. When the maggots hatched, they’d scrape them off for bait, then cook the meat. As long as you cook it well, it might smell bad but it’s safe. (Lots of ‘swissed’ steak; simmer the hell out of it for an hour or three in a tomato based sauce. The meat falls apart really nicely and stays moist, and breaks down, due to the acid in the tomato sauce.)
When things got bad for us in the 60’s, we bought a lot of cheap/almost expired meat. It would smell bad, but if you cook it, it didn’t make you sick. It went fine with spaghetti sauce and whatever else you wanted to put in it/on it.
Nothing wrong with that piece even if it smells a bit.
isprobablyatwork
This is what beef looks like naturally. Many stores use carbon monoxide or other chemicals that bind the myoglobin inside the exterior cells of the meat, keeping it red far longer than it would naturally. This doesn’t delay spoiling, though.
So your takeaway from this experience should be that you should ALWAYS be sniffing, because the pinkness of the meat is actually the unreliable indicator of spoiling, whereas your nose won’t lie. Since it passes here, yes, roast and enjoy.
ionabike666
Take the finger out of it and you’re good to go.
redbirdrising
It’s normal and honestly increases the flavor. If it smells fine then it is fine.
Pademel0n
That happens without freezing it’s fine
Gullible_Pin5844
Yes it’s fine. The color is just an oxidation process. It’s not an indicator of bad meat.
Porterhouse417good
I would. You do sear it first, right? Anyway, let us know how it turns out🥩✌🏼🖖🏼.
catsmagic-3
It’s perfectly fine. Enjoy!
grewupnointernetmom
Yes. Roast away.
LockNo2943
Meat is usually brown, they actually usually treat meat with carbon monoxide to give it that red color since it sells better.
McGonagall_stones
Yes. If you allow vacuum sealed meat to rest at room temperature the discoloration will likely lessen. This is called “butchers bloom.” If there was meat on meat contact you will get discoloration and should he avoided. Source: husband is a production supervisor at a meat processing plant.
Layden8
I agree with others, the meat turns brown due to less oxygen exposure and its most often interior parts of the meat. As far as spoilage due to bacteria, heat does destroy. But effectiveness depends on the type of bacteria, the temperature, and the amount of time. Hospitals use multiple methods to sterilize, *just one* example using heat is the autoclave. But there again, practices depend on the pathogen and its own personal susceptibility. But I think your roast is OK.
Medical-Dust-7184
It’s fine!
ssreye
Visual changes that indicate spoilage are a greenish brown color and slime. Your senses will give you a lot of feedback on what is safe and what is not.
monkeypants5000
Get that heart to the hospital. Patient is on the table
InterestedEr79
All good. Give it the ol smell to tell test
da-monk25
If its brown, chow down !!
artman1964
You only need to be concerned if parts of the meat get a bluish or greenish hue
timthetollman
If it passes the smell test it’s fine that’s just oxidation
It_is_Fries_No_Patat
If you have a cat or dog use the “give them a bit(e) test” if they refuse to eat it toss it away!
InGeekiTrust
That’s how most meat looks like after it thaws
susancol
Absofuckinglutley
missgiddy
Looks ok to me. Happy cooking!
FridayNigh
That’s just where the butcher cut out the cyst/cancer. It’s fine
Body_By_Carbs
It’s fine. It’s just the oxygen exposure that gives it the color variations.
DudestPriest90210
That depends. Do you like explosive diarrhea? Vomiting? I mean If you do this looks like a good opportunity.
34 Comments
Yes that’s just oxidation and very normal. As long as it passes the smell test, you’re good to go.
Roast away.
If you want to dive into how and why, it’s steam and skin removal then the half side of beef hanging in a fridge till processing
Its perfectly safe to eat
Sniff it. Throw up – don’t eat it. No throw up- good to go.
Cook the bajesus out of it.
I notice that if you dry brine meat that looks like this the red color comes back.
People talking about sniffing it. Ha. My father grew up in the Depression. He talked about sticking a piece of beef outside for a day or so. When the maggots hatched, they’d scrape them off for bait, then cook the meat. As long as you cook it well, it might smell bad but it’s safe. (Lots of ‘swissed’ steak; simmer the hell out of it for an hour or three in a tomato based sauce. The meat falls apart really nicely and stays moist, and breaks down, due to the acid in the tomato sauce.)
When things got bad for us in the 60’s, we bought a lot of cheap/almost expired meat. It would smell bad, but if you cook it, it didn’t make you sick. It went fine with spaghetti sauce and whatever else you wanted to put in it/on it.
Nothing wrong with that piece even if it smells a bit.
This is what beef looks like naturally. Many stores use carbon monoxide or other chemicals that bind the myoglobin inside the exterior cells of the meat, keeping it red far longer than it would naturally. This doesn’t delay spoiling, though.
So your takeaway from this experience should be that you should ALWAYS be sniffing, because the pinkness of the meat is actually the unreliable indicator of spoiling, whereas your nose won’t lie. Since it passes here, yes, roast and enjoy.
Take the finger out of it and you’re good to go.
It’s normal and honestly increases the flavor. If it smells fine then it is fine.
That happens without freezing it’s fine
Yes it’s fine. The color is just an oxidation process. It’s not an indicator of bad meat.
I would. You do sear it first, right? Anyway, let us know how it turns out🥩✌🏼🖖🏼.
It’s perfectly fine. Enjoy!
Yes. Roast away.
Meat is usually brown, they actually usually treat meat with carbon monoxide to give it that red color since it sells better.
Yes. If you allow vacuum sealed meat to rest at room temperature the discoloration will likely lessen. This is called “butchers bloom.” If there was meat on meat contact you will get discoloration and should he avoided. Source: husband is a production supervisor at a meat processing plant.
I agree with others, the meat turns brown due to less oxygen exposure and its most often interior parts of the meat. As far as spoilage due to bacteria, heat does destroy. But effectiveness depends on the type of bacteria, the temperature, and the amount of time. Hospitals use multiple methods to sterilize, *just one* example using heat is the autoclave. But there again, practices depend on the pathogen and its own personal susceptibility. But I think your roast is OK.
It’s fine!
Visual changes that indicate spoilage are a greenish brown color and slime. Your senses will give you a lot of feedback on what is safe and what is not.
Get that heart to the hospital. Patient is on the table
All good. Give it the ol smell to tell test
If its brown, chow down !!
You only need to be concerned if parts of the meat get a bluish or greenish hue
If it passes the smell test it’s fine that’s just oxidation
If you have a cat or dog use the “give them a bit(e) test” if they refuse to eat it toss it away!
That’s how most meat looks like after it thaws
Absofuckinglutley
Looks ok to me. Happy cooking!
That’s just where the butcher cut out the cyst/cancer. It’s fine
It’s fine. It’s just the oxygen exposure that gives it the color variations.
That depends. Do you like explosive diarrhea? Vomiting? I mean If you do this looks like a good opportunity.
The nose knows.
Cook it an eat it you’ll be fine