@mykrawc 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

@mykrawc Good question, there is a magnifying glass in the upper right-hand corner near where you see your profile avatar. Once you click on that you should be able to search past posts based on titles, posts (the content), users and tags. Let me know if you have any issues with this!