Is Bright Red Ground Beef Really Better? Experts Reveal the Facts

Discover why certain packages have a vivid red hue whereas others seem more brown-toned, and whether one shade might be considered safer or healthier than the other.

When you visit your neighborhood butcher or the meat section at the supermarket, grocery store These days, you definitely don’t have to wonder, “ where’s the beef? You often encounter a variety of choices. plant-based meat substitutes For rich ground chuck to lean 90/10 ground beef—offered in multiple sizes and packaging options—we now have an abundance of selections to discover our perfect meat pairing.

We've already gotten right to the point and exposed it. How to prepare ground beef for cooking? , responded as to whether you should rinse ground beef (whether before or after cooking) and have shared the best healthy ground beef recipes You’ll likely want to prepare this dish weekly. However, during a recent trip to restock for our upcoming round of recipe testing, we recognized that we haven’t covered how to choose ground beef. This became apparent when one of our recently hired team members returned from the BHG HQ raised a highly pertinent query upon observing that certain packs of ground beef seemed somewhat distinct from their counterparts. She inquired, “ Is brightly colored red ground beef preferable? ”

Meet Our Expert

• Jeb Aldrich , Executive Chef at Switchback Cataloochee Ranch In Maggie Valley, North Carolina (where Black Angus cattle are bred onsite for the restaurant),
• Sarah Brekke, M.S. , Better Homes & Gardens Test Kitchen brand manager
• Thomas Fritzinger , head butcher at Watauga Butchery in Vilas, North Carolina

What Determines the Hue of Ground Beef?

Ground beef generally consists of different trimmings from a cow. USDA confirms. The grinding procedure doesn’t just produce a consistent texture; it also assists in incorporating the fat throughout the lean section (adding taste and moistness) and makes the protein more tender.

According to the observations, fresh meat typically appears as burgundy or purplish in color. USDA , but its color alters upon contact with oxygen. After approximately 15 minutes exposed to air , ground beef usually changes to a deep cherry red color.

"When ground beef exits the grinder, it typically has a pale pink to light red color," explains Thomas Fritzinger, lead butcher at Watauga Butchery located in Vilas, North Carolina. "This is due to an oxygen-storing protein referred to as myoglobin When the meat gets a chance to interact with the air, it takes on a much brighter hue in color."

Once the ground beef is packaged, the natural enzymes in the meat start to gradually reduce the level of oxygen present, explains Sarah Brekke, M.S. Better Homes & Gardens The Test Kitchen brand manager notes that over time, ground beef changes from a vibrant red hue to a darker shade before finally turning brown. This transformation occurs because the pigment-defining protein alters into its oxidized form known as metmyoglobin. Various factors such as natural pigmentation, duration of storage, and ambient temperatures can influence the color progression of the meat. Kansas State University food safety experts say.

Several additional elements may subtly change the hue of ground beef as well. They encompass:

• The percentage of fat in the ground beef: Pink-colored ground beef contains more fat compared to ground beef that appears red.
• The feeding habits of cattle: The fat from grass-fed beef often appears yellower because of beta-carotene, a natural substance found in grass," explains Brekke. "In contrast, the fat from grain-fed beef typically has a paler appearance.
• The type of cow: Brekke points out that this can also influence the color of fat.

Is Deep Red Ground Beef Superior?

Besides the best by date On the packaging, the color of the meat is typically the primary factor that many consumers evaluate to gauge freshness, as stated by food safety specialists. Kansas State University And in most instances, indeed, vivid crimson colored ground beef is a sign of freshness However, this does not necessarily hold true all the time.

The deeper the red color, the higher the amount of oxygen the protein has absorbed," says Jeb Aldrich, executive chef at Switchback at Cataloochee Ranch in Maggie Valley, North Carolina, where they raise Black Angus cattle onsite for the restaurant. "Many steakhouses keep their meat unpackaged post-slaughtering to attain this effect." He adds, "If presented with a choice between red or brown hues, I'd prefer the red every time since brown often signifies that the meat might be slightly aged.

Even so, if a pack of beef appears somewhat brown, reddish-brown, or has a less vibrant pink color, it does not automatically indicate that the meat has gone bad, as Brekke points out. Additionally, remember that butchers may use certain techniques to maintain the red hue of ground beef for a longer period than it would naturally last.

"When purchasing ground beef packaged in plastic containers covered tightly with plastic wrap, you may frequently observe that the meat appears more vividly red and moist. This phenomenon is known as 'modified atmospheric packaging.' Such packages are infused with a blend of gases like oxygen, carbon dioxide, and nitrogen, which aid in retaining the meat’s color and inhibiting bacterial growth," explains Brekke.

Related: Do You Need to Rinse Steak Before Preparing It? Experts Weigh In

How to Identify Spoiled Ground Beef

Certainly, red is favorable. However, "more vibrant doesn’t necessarily mean better." Fritzinger explains, "It’s typical for items to be brown internally with a red exterior, whereas green is consistently undesirable."

Below are the indications that ground beef may be—or could potentially be—spoiled, as explained by our specialists and the USDA :

• An unpleasant or foul odor
• Slimy or tacky texture
• The packaging has been pierced or compromised such that it could lead to contamination.
• Very dry appearance
• Mold
• There should be no difference in coloring throughout the meat (such as being entirely gray without any hint of pink in the middle).
• A gray-greenish color

When you're unsure, rely on your best judgment when assessing the freshness and safety of ground meat. Although color may indicate freshness, we believe that the traditional smell test remains crucial for deciding whether to keep or discard a meat product," Brekke states. "Should the ground beef have any hint of an off odor or show other signs that could signal spoilage, it's safest to dispose of it.

Once you've purchased your ground beef, keep it stored in the fridge at 40°F or colder, with an intention to consume it within two days. USDA suggests instead, you have the option to freeze ground beef for as long as four months. Prior to use, let it thaw overnight in the fridge.

Read the initial article on Better Homes & Gardens