Curious about brown spots on your steak? Well I was, especially being that I had just purchased my steak 4 days prior and still had 4 days until the expiration date.
So I did some searching…
“Actually when the meat is slightly brown, that is the best time to cook it. I knew a butcher that told me that the meat is more tender and better tasting.”
“The brown spots are caused by the iron in blood turning rusty. It just means the meat is starting to break down and decay. As long as there is no bad smell, it’s been kept in the fridge, and is no more than a few days old it will be fine to cook and eat. In fact, letting beef mature in this way is the best way to tenderize it.”
“If you press your finger into the meat the meat should spring back into its original shape and you will not see an indent. If it is old and press your finger into the meat and remove your finger, you will see the indentation is still there, then it is bad. If it comes back slowly but you still see a sign of the imprint, then it is somewhat old.”
“Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red.
After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch.”
SO, all in all, smell your beef…but brown spots don’t necessarily mean it has gone bad. Heat also kills bacteria…so just don’t eat raw meat.