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Was looking at some steaks today and noticed that there were very pretty red steaks and then some pale pinkish red steaks. On the same tray, so same cut of meat and both fresh. This was in the butcher's case and not in the package.
Why? Does color affect taste? It could be my imagination but the dark red one was more tender to the touch than the pinkish red one. (as the butcher handled the steaks and got the three I chose)
Usually has to do with amount of fat to muscle. There is also a difference between grass fed vs. corn fed beef. The grass fed tastes way different and is redder compared to the pinkish conventional beef.
Usually has to do with amount of fat to muscle. There is also a difference between grass fed vs. corn fed beef. The grass fed tastes way different and is redder compared to the pinkish conventional beef.
They were the same cut/brand. It was on the same tray in the butcher's case.
if the steaks were all cut at the same time, they should have a similar color, (on a tray in a full service meatcase)
this is what happens- one particular cut is stacked on one tray- say a rib-eye , the standard meatcase tray is 30 inches long and will hold 7-8 steaks (flat layer)
one whole (boneless) rib eye (12-14lbs) will produce 14-17 3/4 inch steaks
say I cut and trayed a whole fresh rib eye, 4 hours later half the steaks are gone,, and I cut another rib eye - these steaks were cut 4 hours apart,,,but some steaks are cut one day apart and the color difference will be more obvious- this is what you are seeing
a fresh cut rib eye -or most steaks is good for 10-12 days under refrigeration BUT will only be cherry red (bloom) for two days ,,,then start discoloring
actually this is when steaks are better when they start breaking down
when you see steaks marked down and they are dark,,,,buy them,,,nothing wrong with them,, at all!!
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