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  1. TBH I find i tend to have the opposite problem with fresh hamburger in that it's nice and pink on the outside but brown the entire way through. I assume it's just poor bulk packaging by Costco and then they gas the exterior to make it pink.

  9. Lighting is also a factor. The meat section at your local butcher shop or grocery store will probably be using better quality lighting than your kitchen. A lot of them even go as far as to use pink lights in their meat displays.
    Meat that looks pink on a display might look grey in your own kitchen.
    Vegetables also get the same treatment, but with blue/green tinted lighting.

  13. A.k.a freezer burn. That's why it's better to grind your beef for hamburgers on the day of cooking instead of grinding an storing

    I ground some beef and store it when I was selling burgers then, over time it becomes like this. So i just leave it as it and grind it on the day of sell

  14. It is not always just "a cosmetic thing." Discoloration as a sign of oxidation can be a sign of spoilage (longer exposure to oxygen) or for certain packaging (processes that allows for longer beyond use dates), a sign of compromised packaging.

  24. As someone that sells fish and meat thank you so much for educating people about this and can you please explain why when whole cuts touch each other they turn brown. Requiring butchers to use paper to keep them separated. Thank you.

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