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Honestly, I'm not sure that I've ever heard of someone getting ill from eating beef that was too old or undercooked (not saying it hasn't happened.)
Most people that I know (myself included) that have gotten a foodborne illness from meat, the likely suspect is chicken, followed by pork. Seafood would be on the list but it's usually patently obvious by smell/taste if it's turned. I also know a guy that got ill from eating undercooked bear meat but that's a very fringe situation.
Food Safety: Is Gray Ground Beef Safe for Consumption or Not?
Most fresh meat appears somewhat purple when it is sliced. In fact, meat only turns red when a pigment within it called oxymyoglobin is exposed to oxygen. And according to the [USDA], while the outer layer of ground beef may be red . . . a gray or brown interior tells a person that this part of the meat simply has not had access to oxygen. . . . READ THE REST OF THE ARTICLE HERE: https://www.cookist.com/food-safety-is-gray-ground-beef-safe-for-consumption-or-not/
Food Safety: Is Gray Ground Beef Safe for Consumption or Not?
Most fresh meat appears somewhat purple when it is sliced. In fact, meat only turns red when a pigment within it called oxymyoglobin is exposed to oxygen. And according to the [USDA], while the outer layer of ground beef may be red . . . a gray or brown interior tells a person that this part of the meat simply has not had access to oxygen. . . . READ THE REST OF THE ARTICLE HERE: https://www.cookist.com/food-safety-is-gray-ground-beef-safe-for-consumption-or-not/
I couldn't access the link but it sounds like the article I read after posting my question last night. At least it's saying the same thing.
Stores mix past due meat with fresh meat to save on shrink. Did it come looking like it went through a meat grinder extrusion? It has sort of strings of meat in a lump in the package. Those are the packages you can't trust. See link.
I don't buy ground beef anymore because it doesn't smell right so I switched to ground pork. It's less expensive and I find it tastier. Ground chicken isn't as flavorful.
It looked good at the store, nice and red, that is until I got it home and started making patties out of it. Then I saw areas where the meat was brown like it gets once you start to cook it. It smelled okay but I don't want to take any chances with it. What do you think? Does the brown meat indicate that it's going bad?
Actually, it's apparently a tactic of misleading consumers into thinking meat is supposed to be red.
Stores mix past due meat with fresh meat to save on shrink. Did it come looking like it went through a meat grinder extrusion? It has sort of strings of meat in a lump in the package. Those are the packages you can't trust. See link.
I don't buy ground beef anymore because it doesn't smell right so I switched to ground pork. It's less expensive and I find it tastier. Ground chicken isn't as flavorful.
I make ground turkey breast meatloaf and it comes delicious, but you need to add lots of moisture like soaking the breadcrumbs in milk, and adding ketchup and eggs so it doesn't dry out, I add mushrooms and raisins also.
I read poultry is killed earlier than old cows, so beef is more problematic to eat. I haven't eaten beef in years and now that I am older I wouldn't want to chew on a tough piece of steak anyway. The only beef I really enjoyed was a tender London Broil that melted in my mouth and the occasional pastrami sandwich but otherwise I don't miss it.
Most beef is cherry red because of oxygen
On the outside
When no oxygen like the inside of a roast
Or burger the meat will retain its original color
Which is purplish…. Same as if you pricked a purple vein
…. The blood will be red when oxygen hits it
If I cut I rib eye into steaks … let them bloom into cherry red
They will look great/fresh if I take same steaks and vacuum seal them..
they will go back to being purplish because of no oxygen
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