Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
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.
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..
Status:
"Mistress of finance and foods."
(set 19 days ago)
Location: Coastal Georgia
50,012 posts, read 63,347,416 times
Reputation: 92524
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.
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.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.