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I just unpackaged a steak and noticed a gray area - about where the label was. Sell by date 1/4.

Sniff tested ok. So I put it in a marinade for tomorrow.

But curious, I googled a bit and I don't know anyone in the meat/grocery business, but thought this was interesting.

https://www.mychicagosteak.com/steak-university/seeing-red-s...


"...How Supermarkets Ensure the Reddest Beef
You might be wondering: if oxygen is needed for a steak to turn red, how come supermarket steaks in plastic wrap look the same as air-exposed steaks at your local butcher’s counter?

The answer is the type of plastic wrap used by supermarket butchers. Grocery stores and supermarkets use a special kind of plastic wrap that is filled with tiny holes. These holes are too small for liquids to pass through, but are big enough for air to get in and out. This ensures the steak is still exposed to oxygen. As a result, supermarket steaks look just as red and attractive as those at the butcher’s counter.


I don't know anything about meat grocery wrap but thought I'd share info - right or wrong.

Maybe I won't worry so much about not bright red beef.

nag
interesting that the grayish section of meat was under the label - (blocking air holes?? who knows)
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