Grass fed beef is a scam

[sigma boii]

It can be minimum 49% grain fed 51% grass and they could sell it like that

You need to get the beef that is the most dark red color

 

[Beastimmung]

The color just has to do with the packaging, you can't deduce the quality of the meat from it

 

[sigma boii]

The color just has to do with the packaging, you can't deduce the quality of the meat from it

Wrong

 

[IHATEINDIANS]

Goyslop mogs

 

[Deleted member 91301]

It can be minimum 49% grain fed 51% grass and they could sell it like that

You need to get the beef that is the most dark red color

I'm friends with a farmer's son

 

[sigma boii]

I'm friends with a farmer's son

Thanks for sharing

 

[Beastimmung]

Wrong

It literally just has to do with the oxygen touching it.

You think meat has different colors, lmao have you seen different colored cows?

 

[sigma boii]

It literally just has to do with the oxygen touching it.

You think meat has different colors, lmao have you seen different colored cows?

Bad quality meat has less color

Thats why farmed salmon is grey And they have to add coloring to it

 

[Beastimmung]

Bad quality meat has less color

Thats why farmed salmon is grey And they have to add coloring to it

The different colors in ground beef are primarily caused by oxygen exposure, light, packaging, and bacterial activity. Here's a breakdown of what each color can indicate:

1. Bright Red (Cherry Red)​

• Cause: Exposure to oxygen (O₂).
• Explanation: The red color comes from oxymyoglobin, a pigment formed when myoglobin (a muscle protein) reacts with oxygen. This is the typical color of fresh meat exposed to air in a store.

2. Purple or Dark Red​

• Cause: Lack of oxygen.
• Explanation: This is deoxymyoglobin, the natural color of fresh meat that's been vacuum-packed or not exposed to air. It can appear when you first open a package and the inner parts haven't seen oxygen yet.

3. Brown or Grayish​

• Cause: Oxidation or aging.
• Explanation: When myoglobin is oxidized (loses electrons), it becomes metmyoglobin, which is brownish. This can happen over time or if meat is kept too long. It’s not necessarily spoiled, but it may be getting older.

4. Green or Iridescent Sheen​

• Cause: Light diffraction or spoilage.
• Explanation: A greenish hue can come from light reflecting off meat fibers, but if combined with a bad smell or slimy texture, it may indicate spoilage due to bacteria.

 

[Beastimmung]

Bad quality meat has less color

Thats why farmed salmon is grey And they have to add coloring to it

Apparantly you can tell by the fat tough which is more yellow cause of the beta-carotin in the grass

 

[Deleted member 91301]

Thanks for sharing

No problem boss