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09-12-2018, 08:27 PM
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2,295 posts, read 584,691 times
Reputation: 2965
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I just took a ribeye steak out of the freezer. It's vacuum sealed and it's been in the freezer for probably almost 2 months. On one edge the fat looks green. Not the meat, just the fat and only one small area.
I've googled and I've seen people mention stay away from green meat, but I didn't see anything about the fat.
Is this safe or no? Thanks in advance.
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09-12-2018, 09:22 PM
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2,295 posts, read 584,691 times
Reputation: 2965
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Ok, it's completely thawed now (cold water sink method). I don't know what that was all about, but there's no green now. Everything looks normal.
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09-12-2018, 09:36 PM
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Location: In the Pearl of the Purchase, Ky
6,964 posts, read 12,378,519 times
Reputation: 29150
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I had that happen once many moons ago. I just cut out the bad part of the fat and cooked the steak. I'm still alive!
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09-14-2018, 05:09 PM
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17,159 posts, read 22,175,230 times
Reputation: 31232
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when you vac seal steak....it reverts back to its original color because theres no oxygen to "bloom" the outside cherry red color...… (pork and chicken retains its color) and when you freeze steaks......you can easily see a brackish hue..
nothing wrong with it all - enjoy !!
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09-15-2018, 06:48 AM
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Location: N of citrus, S of decent corn
34,563 posts, read 42,724,437 times
Reputation: 57219
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I’ve notice a lot of the edge fat on the steaks at BiLo is greenish. It is very unappetizing, so I don’t buy meat there. I’m sure it must be fine, though, or they wouldn’t put it out.
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09-19-2018, 01:08 PM
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Location: Fredericksburg, Va
5,119 posts, read 12,720,764 times
Reputation: 7220
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If it ever happens again, simply cut off the offending stuff! Beef, as long as it's been refrigerated or "aged" properly, is good for quite a while!
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09-22-2018, 11:03 AM
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31 posts, read 9,040 times
Reputation: 69
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Why vacuum-seal meat? Just wrap meats tightly in butcher paper and freeze.
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09-22-2018, 11:06 AM
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Location: Central New Jersey
1,537 posts, read 542,791 times
Reputation: 2626
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Throw it into a hot cast iron skillet with some garlic and a little bit of butter. Enjoy.
Note- I wouldn't thaw it out first though. Grill it frozen.
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