I just bought this meat yesterday, but when I broke the block apart to cook tacos, the inside is completely grey while the outside is red. It smells okay, but it looks unappetizing and risky. What wou

formed when myoglobin in the meat is exposed to oxygen. This bright red layer forms on the surface where the meat meets the air.

Inside the package, where oxygen is limited, myoglobin turns into a different form called metmyoglobin, which has a greyish-brown color. This transformation is entirely natural and doesn’t necessarily indicate spoilage. However, it’s crucial to evaluate other factors to determine the meat’s safety for consumption.

When faced with grey ground beef, your first step should be