Just processed a farm kill for a neighbor yesterday. Any ideas as to why the meat is bright red? The beef was aged for a week. Thanks.

]]>https://waltonsdev.nodebb.com/topic/1127/bright-red-beefRSS for NodeFri, 11 Sep 2026 15:42:29 GMTSun, 24 Feb 2019 13:20:44 GMT60mykrawc Was the meat wrapped when it was hanging? Where was it hanging, in the barn or a walk in cooler? What was the temperature it was held at? The brightness of the meat is dependent on the amount of myoglobin in the meat. Here is a great article from the USDA on the color of meat https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/the-color-of-meat-and-poultry/the-color-of-meat-and-poultry/ct_index

]]>https://waltonsdev.nodebb.com/post/4091https://waltonsdev.nodebb.com/post/4091Mon, 25 Feb 2019 14:14:26 GMTOnce the meat is cut and exposed to oxygen it will turn bright red.

]]>https://waltonsdev.nodebb.com/post/4075https://waltonsdev.nodebb.com/post/4075Sun, 24 Feb 2019 21:17:59 GMT