Hasn’t passed the expiration date and it doesn’t smell off. Is it safe to eat?
by mojus_ditto
15 Comments
RestaurantSilly6598
The browning is a sign of either oxidation or spoilage.
The white has to be mold. Never in my 15 years of working in butcher shops have I seen “white stuff” on ground beef.
Ok-Factor-6323
Did a car run over that? The top third of that looks like it has tire tread marks.
someoldbagofbones
Could have been pork or chicken that was left behind from prior grinding. That shouldn’t be there but it’s possible someone didn’t follow proper procedure with the grinder.
Kinetic_Photon
I would not touch that or anything from that company again
Jezuesblanco
I’m not an expert but it almost looks like semi rendered fat that has congealed again. I still probably wouldn’t eat that. I’d take it back
djoddible
r/eatityoufuckingcoward
Arm_and_Slammer
It’s just fat lol
sneakysneaky1010
Fat congealed in one area.
Which honestly I’ve never seen on fresh meat… Are they adding fat?
The only case I’ve seen this in is beef fat added to deer meat.
Is it pork fat added into beef by chance?
Bearspoole
Fat
CreamerCorn
Looks like when I came on some burger meat just like this and it kinda soaked in after a few minutes before I mixed it up.
Side note: don’t piss off your neighbor lol.
dogzi
From the picture alone and without being able to touch or smell it, it looks like fat. It’s pretty common to use less marbled cuts for ground beef then just adding chunks of fat into the food grinder to ensure the proper split of 93/7 or 85/15 etc. I sometimes do that when making burgers from scratch, and don’t want to pay the premium for a marbled cut. I use sirloin, which is quite lean, then I and add beef fat I’ve trimmed off previous cuts and saved for this purpose, it won’t be exactly the same as making a burger from say short rib, but still, delicious if you get the ratio just right.
Looks like whoever made this may have just added all the fat at once instead of bit by bit, so it’s all concentrated in one area.
Anyway, don’t take safety advice from the internet, especially about something you plan to ingest, always do your own due diligence, and if it feels and looks wrong, just don’t eat it. If you’re still unsure, I suggest you take it back where you bought it and ask them to explain it. They might not have an explanation and will replace it with a “better” looking ground beef.
ripshitonrumham
It’s fat
SoGoodAtAllTheThings
Ask yourself, when you look at non ground beef what is the white stuff?
Adventurous-Boss114
If it’s freshly thawed, it could be freezer burn. Could also be that some water got on it and kind of bleached out that little piece of meat.
15 Comments
The browning is a sign of either oxidation or spoilage.
The white has to be mold. Never in my 15 years of working in butcher shops have I seen “white stuff” on ground beef.
Did a car run over that? The top third of that looks like it has tire tread marks.
Could have been pork or chicken that was left behind from prior grinding. That shouldn’t be there but it’s possible someone didn’t follow proper procedure with the grinder.
I would not touch that or anything from that company again
I’m not an expert but it almost looks like semi rendered fat that has congealed again. I still probably wouldn’t eat that. I’d take it back
r/eatityoufuckingcoward
It’s just fat lol
Fat congealed in one area.
Which honestly I’ve never seen on fresh meat… Are they adding fat?
The only case I’ve seen this in is beef fat added to deer meat.
Is it pork fat added into beef by chance?
Fat
Looks like when I came on some burger meat just like this and it kinda soaked in after a few minutes before I mixed it up.
Side note: don’t piss off your neighbor lol.
From the picture alone and without being able to touch or smell it, it looks like fat. It’s pretty common to use less marbled cuts for ground beef then just adding chunks of fat into the food grinder to ensure the proper split of 93/7 or 85/15 etc. I sometimes do that when making burgers from scratch, and don’t want to pay the premium for a marbled cut. I use sirloin, which is quite lean, then I and add beef fat I’ve trimmed off previous cuts and saved for this purpose, it won’t be exactly the same as making a burger from say short rib, but still, delicious if you get the ratio just right.
Looks like whoever made this may have just added all the fat at once instead of bit by bit, so it’s all concentrated in one area.
Anyway, don’t take safety advice from the internet, especially about something you plan to ingest, always do your own due diligence, and if it feels and looks wrong, just don’t eat it. If you’re still unsure, I suggest you take it back where you bought it and ask them to explain it. They might not have an explanation and will replace it with a “better” looking ground beef.
It’s fat
Ask yourself, when you look at non ground beef what is the white stuff?
If it’s freshly thawed, it could be freezer burn. Could also be that some water got on it and kind of bleached out that little piece of meat.
grease/fat