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Artesial
 
Brown Spots in steak?

I bought two sirloin steaks the other day and was just about to grill them up, and I noticed some brown spots about a centimeter or two big on them. It is before the expiration date and they smell like steak should. Should I be concerned? Has anyone cooked meat with discoloration in it and was fine? I'm just new to steak and not too sure. Thanks!
Old 07-23-2006, 04:02 PM Artesial is offline  
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Chuckles
 
I wouldnt worry about it
Old 07-23-2006, 04:20 PM Chuckles is offline  
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Sargonnas
 
I was told that brownish/grayish coloring on raw beef is normal. Thats suppose to be the normal color.. only reason its pink is due to a chemical used to keep it that way, so it looks.. more appetizing I guess.
Old 07-23-2006, 08:14 PM Sargonnas is offline  
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wb3032
 
Wrong, those areas where the meat in not red is where the meat was not exposed to oxygen. It's fine for you to eat.
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Old 07-23-2006, 09:14 PM wb3032 is offline  
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maniak81
 
it could be one of a few things, when it was cut the steaks could have been laying on top of each other, which causes it to turn green/black very quick from lack of oxygen,thats why steak paper is used, red meat isnt supposed to touch red meat for more then a few minutes because color changes.

I'm a meat cutter, when you cut it, its darker brown, as it is exposed to oxgen it turns more a bright red color. It could also be a bruise, sometimes you can't work a bruise out of a piece of meat, but its fine.

the lights in the case at the store, also discolor the meat somewhat.

other then color (i wouldnt eat it if its turning black/green, but a little brown isnt bad) you would know if it was bad, rotting meat has a nice pungent smell to it, if it smells "like steak" as you say, you should be fine.
Old 07-24-2006, 04:33 AM maniak81 is offline  
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Needlefreak
 
Quote:
Originally Posted by maniak81
it could be one of a few things, when it was cut the steaks could have been laying on top of each other, which causes it to turn green/black very quick from lack of oxygen,thats why steak paper is used, red meat isnt supposed to touch red meat for more then a few minutes because color changes.

I'm a meat cutter, when you cut it, its darker brown, as it is exposed to oxgen it turns more a bright red color. It could also be a bruise, sometimes you can't work a bruise out of a piece of meat, but its fine.

the lights in the case at the store, also discolor the meat somewhat.

other then color (i wouldnt eat it if its turning black/green, but a little brown isnt bad) you would know if it was bad, rotting meat has a nice pungent smell to it, if it smells "like steak" as you say, you should be fine.

This man is correct...

I was cutting a short loin the other day at work and it had spots 80% of the way through it....Looked like a a dozen BB sized blood clots in each steak...Cooked a thin cut on the wrapper plate ...Tasted fine..
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Old 07-26-2006, 07:59 AM Needlefreak is offline  
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maniak81
 
Quote:
This man is correct...

I was cutting a short loin the other day at work and it had spots 80% of the way through it....Looked like a a dozen BB sized blood clots in each steak...Cooked a thin cut on the wrapper plate ...Tasted fine..
I haven't cooked anything on the wrapper plate in a long time, but, it makes me want to!
Old 07-26-2006, 01:10 PM maniak81 is offline  
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