Gound meaat
Went with the Wife to store, today. Went Sams Club. She waanted hamburger meat. Went over to select a chuck roast and have ti ground coarse. "Butcher" said he couldn't do it. Policy won't allow it. ...
Forum Discussion
I've seen a few posts about meat color. It varies depending on air exposure. We grow our own cattle and have a great butcher in the next town. Our meats come out of the wrapper sort of the color of red wine. Longer exposure to air (like in a butcher case) will turn meat more red (less purple), then slightly brownish on the outside and redder inside. Brownish outside doesn't meat it's gone bad. We just don't see it often, because the meat gets used up. Many large supermarket butcher counters and beef suppliers expose their meat to carbon monoxide, which turns it the bright red you see in the advertisements and the meat stays bright red.
