Question about frozen steak (skillet, grill, butter, chicken)

[redplum33]

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.

[redplum33]

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.

[kygman]

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!

[mainebrokerman]

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 !!

[gentlearts]

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.

[cb at sea]

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!

[JesseD]

Why vacuum-seal meat? Just wrap meats tightly in butcher paper and freeze.

[joee5]

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.