Here is a pic of the steak … But the texture and flavour will never be as good as a fresh steak. Tonight (Thursday). When raw meat goes truly bad, on the other hand, other signs of spoilage are usually present, including an off odor, a sticky or tacky feel, or a slimy appearance. However, the bones and the meat near them can become dark. After frozen they have a dark color. The heat from the appliance will thaw the meat, but it can also quickly begin cooking the steak. After this happens, they're more likely to change color after coming into contact with oxygen or … When steaks get wet they look bad. Take a good look at the steak, inspecting all parts of the meat thoroughly. The length of time that food is safe after thawing depends on the method used to thaw it. Before you throw your steak on the grill or in the oven, notice its color. The steaks are vaccuum sealed then frozen. I work at a meat plant. We have a customer complaining about their steaks not being red after they thaw them out. And I wouldn't let them soak for a week or anything like that. When ground beef turns gray October 12, 2012 at 12:33pm May 17, 2016 by Mitchell Moser Sometimes when I open a package of ground beef, the meat has turned … I know it's not bad (ie. While your microwave has a defrost option, it’s best to not use it when you’re trying to get a steak thawed. For instance, it’s common for beef to turn more of a brownish shade, due to oxidation. And as detailed here , raw steak can be safely refrigerated for three to five days. Use this method only as a last resort. Can someone give me some insight, please. If that red steak has turned gray-ish brown, or your pink pork is looking dark brown or gray, beware — those changes in color mean that they’ve come in contact with air, so they could be dry and leathery, at the least. You also can safely refreeze the steak within that same timeframe. When packaged they are red as can be. This may be due to lack of oxygen, freezer burn or abnormally long storage. That said, I don't straight up thaw out my steaks in water without them being in a bag. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed. I took it out to use it, and it was no longer a vibrant red, but instead a rather sickly gray color. If you thawed the steaks in the refrigerator, you ve got some time. It should be fine. I understand that it's not going to be 100% quality-wise, but I'm wondering if there is something I'm overlooking and if I should just toss it for some reason. Snap freezing, using the Birdseye process (The company and the process are named after Clarence Birdseye) reduces cellular damage and preserves flavour, resulting a better preserved product. This will affect the meat’s color (it’ll turn gray) and the texture (it could become chewy). That roast beef sitting in your fridge may turn a little gray or green. There's a little odor, but I don't know … won't kill me) and it feels fine, but I've never seen a steak go this dark from freezing before. All they myoglobin from the surface gets washed away and they turn sort of grey. But you won't be able to tell any difference once they've been cooked. Freezing doesn't usually cause color changes in poultry. This same discoloration process can happen to deli meats as well. If your meat is frozen sufficiently it should keep for around one year. I have tried about everything I can thin of to fix the problem. While they might technically be safe to eat, they’re not going to taste great. Defrosting meat at room temperature makes food unsafe to consume. I bought some lovely-looking flank steak from Whole Foods this Tuesday and threw it in the fridge. 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