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Ground beef...has it gone bad?

johnjohn320

johnjohn320

Diamond Member
Picked up some ground beef at the store. Some of it in the middle already looked a little darker, discolored, before we started cooking it. Bad sign? Should we not eat it?

<--stupid college kid
 
if it is just darker, it could be that while packaging... some air changed the blood color.

smell it and feel it. if it smells funny or feels slimy, throw it out.

in any case, cook it to well done. dont chance it.
 
Agreed with what is said. I know the darkness makes it less appealing but it should be fine, really. Just cook it all the way through.
 
Originally posted by: johnjohn320
Picked up some ground beef at the store. Some of it in the middle already looked a little darker, discolored, before we started cooking it. Bad sign? Should we not eat it?

<--stupid college kid
Click to expand...

Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside?

Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil.

From this USDA web site.
 
We evolved a nose for a reason.

I'll leave it at that. If you can't figure it out, you deserve to die.

😛
 
If it is 110% beef it is good because HIGH quality beef is hardy and requires no preservatives. If it is by chanced spoiled PM me for a special chili recipies that will tangalize your taste buds.
 
Originally posted by: Rapidskies
If it is 110% beef it is good because HIGH quality beef is hardy and requires no preservatives. If it is by chanced spoiled PM me for a special chili recipies that will tangalize your taste buds.
Click to expand...


Does 110% beef come from cows that have been compressed to fit more cow inside the average cow-sized body?
 
Originally posted by: Rapidskies
If it is 110% beef it is good because HIGH quality beef is hardy and requires no preservatives. If it is by chanced spoiled PM me for a special chili recipies that will tangalize your taste buds.
Click to expand...

Don't listen to this guy. He works at a Wendy's so he doesn't know anything about high quality beef. And he can't get his Frosty Machine operator to stop messing up.
 
Originally posted by: Injury
Originally posted by: Rapidskies
If it is 110% beef it is good because HIGH quality beef is hardy and requires no preservatives. If it is by chanced spoiled PM me for a special chili recipies that will tangalize your taste buds.
Click to expand...


Does 110% beef come from cows that have been compressed to fit more cow inside the average cow-sized body?
Click to expand...

Nope. You get 110% beef two ways:
1) Feed beef to your cattle (cannabilism!). Resulting beef is extra beefy.
2) Get normal beef. Inject with beef (use a Ronco injector thingy). Again, result is extra beefy beef.

Either way, tastiness is the result. And heart failure.
 
Originally posted by: Dirigible
Originally posted by: Injury
Originally posted by: Rapidskies
If it is 110% beef it is good because HIGH quality beef is hardy and requires no preservatives. If it is by chanced spoiled PM me for a special chili recipies that will tangalize your taste buds.
Click to expand...


Does 110% beef come from cows that have been compressed to fit more cow inside the average cow-sized body?
Click to expand...

Nope. You get 110% beef two ways:
1) Feed beef to your cattle (cannabilism!). Resulting beef is extra beefy.
2) Get normal beef. Inject with beef (use a Ronco injector thingy). Again, result is extra beefy beef.

Either way, tastiness is the result. And heart failure.
Click to expand...

So if I go to the store and buy a pound of 110% beef, I'm really getting 1.1lbs? HOT DEAL! SOMEONE POST IT IN HD!
 
Originally posted by: Injury
Originally posted by: Dirigible
Originally posted by: Injury
Originally posted by: Rapidskies
If it is 110% beef it is good because HIGH quality beef is hardy and requires no preservatives. If it is by chanced spoiled PM me for a special chili recipies that will tangalize your taste buds.
Click to expand...


Does 110% beef come from cows that have been compressed to fit more cow inside the average cow-sized body?
Click to expand...

Nope. You get 110% beef two ways:
1) Feed beef to your cattle (cannabilism!). Resulting beef is extra beefy.
2) Get normal beef. Inject with beef (use a Ronco injector thingy). Again, result is extra beefy beef.

Either way, tastiness is the result. And heart failure.
Click to expand...

So if I go to the store and buy a pound of 110% beef, I'm really getting 1.1lbs? HOT DEAL! SOMEONE POST IT IN HD!
Click to expand...


It only comes in bulk 10 pound packages, though.
 
Originally posted by: Dirigible
Originally posted by: Injury
Originally posted by: Dirigible
Originally posted by: Injury
Originally posted by: Rapidskies
If it is 110% beef it is good because HIGH quality beef is hardy and requires no preservatives. If it is by chanced spoiled PM me for a special chili recipies that will tangalize your taste buds.
Click to expand...


Does 110% beef come from cows that have been compressed to fit more cow inside the average cow-sized body?
Click to expand...

Nope. You get 110% beef two ways:
1) Feed beef to your cattle (cannabilism!). Resulting beef is extra beefy.
2) Get normal beef. Inject with beef (use a Ronco injector thingy). Again, result is extra beefy beef.

Either way, tastiness is the result. And heart failure.
Click to expand...

So if I go to the store and buy a pound of 110% beef, I'm really getting 1.1lbs? HOT DEAL! SOMEONE POST IT IN HD!
Click to expand...


It only comes in bulk 10 pound packages, though.
Click to expand...

I'll take two alternators to go.
 
  • Beef that is red has had a dye added to it to make it more appealing to the uneducated consumer.
  • Meat normally turns grayish brown through oxidation with air, since it is dead tissue.
  • The slimy, smelly type of grayish brown means the meat has gone bad.
  • It is impossible to tell what has been added to ground meat since it is all mixed together. For this reason, it is best to purchase whole pieces of meat because only then is it possible to know what has been purchased and will be consumed.
  • It is possible the darker center of the OP's ground beef was leftover from yesterday and wrapped with freshly dyed meat from today.
  • That statement from the USDA website takes the fact that blood's immediate chemical reaction with air is to turn red but the statement ignores the fact that after oxidation has taken place, the blood turns dark reddish brown.
 
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