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What's going on with this sirloin?

+1. The store manager comped the steak, while the butcher was arguing that it's perfectly normal and that every piece of beef in his counter would exhibit the same ring...strangely, I didn't find that at all reassuring.

Jan 06, 2014
OffCorse in General Topics
1

What's going on with this sirloin?

This was inside the steak...what you're seeing in the picture is a cross-section

Jan 06, 2014
OffCorse in General Topics

What's going on with this sirloin?

I'm familiar with the practice of using carbon monoxide to keep beef looking fresh (for instance http://www.nytimes.com/2006/02/21/nat...), but using oxygen would seem likely to increase the rate of oxydization as the myoglobin is converted into metmyoglobin, which results in the brown color of raw beef.

...but I can't envision a natural process that allows this to occur below the surface of the steak.

Jan 05, 2014
OffCorse in General Topics

What's going on with this sirloin?

Smells fine--wasn't worried about safety, was thinking more about the premium $$ this market charges for its reputation of freshness.

It seems oxidation would begin on the surface and then permeate the flesh, so the ring makes me think they're doing something to extend the shelf/sales life of the steak.

Jan 05, 2014
OffCorse in General Topics

What's going on with this sirloin?

Hey everybody, longtime lurker; first post.

Today I picked up a sirloin to grind for tonight's chili, when I cut into it, I found a ring of (what looks to me like) oxidation about 1/4-1/3 of an inch below the surface of the meat. The meat was in a display case at an upscale market; wrapped in butcher paper for the ride home; and cut immediately upon arrival ~20 minutes later. The butcher says he sliced the steak yesterday.

This seems weird to me, but I ask you: are there any natural phenomena that would result in a ring like this?

Jan 05, 2014
OffCorse in General Topics