Why is it black? Is it safe to eat? Or dose it mean it is gonna go bad soon even kept frozen?
Why is it black? Is it safe to eat? Or dose it mean it is gonna go bad soon even kept frozen?
by MalteseAreCunts
30 Comments
Ramoncin
Red meat turns darker as it loses water and / or stays in contact to air. Does not necessarily mean it’s gone bad.
I see it all the time in my fridge.
CultofNewYork
This is quite normal. Vacuum packed meat, with all the oxygen sucked out, causes the meat to darken within a very short time (minutes). It is expected. Only the surface is brown.
There is a scientific explanation:
“Meat is red when the pigment myoglobin that is contained in blood is bound to oxygen. Myoglobin is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. When oxygen is released from myoglobin there is a change in spectral properties of the myoglobin molecule. The result is a brownish color.” The strong vacuum, for vacuum packed meat, draws out air and takes oxygen molecules off the surface of the meat.
devlincaster
It’s literally from the black market so I mean
NeighborhoodOk2769
God damn that meats been around the world no thanks
dingo7055
I’d be more concerned that it’s gone from AUS to HK then packed, then to US. Also that name.. Black Market. 😛
tapefactoryslave
That shit looks nasty bro. Hit up a local butcher or shop fresh.
Excellent_Tell5647
This is why I don’t buy frozen meat.
bullman123
I never knew there were black market labels attached to bags of black meat. I don’t think I’d trust this.
It could be dry aged. Cut off the bark and it should be fine
flstfat1998
Seriously though. We used to kill our own vows that my grandfather raised and I have seen plenty of black steaks and roasts when they were processed and only wrapped in butcher paper and frozen. Never seen it in vac pack though..
FuckedTheEmpress
I was a butcher and fishmonger in a supermarket for 2 years + , all meat looks like this when it comes in. As soon as you open it up it will turn red.
imnotlying2u
Meat raised and slaughtered in AUS, shipped to and packed in HK, then shipped again and sold in EU from a company called Black Market???
no thanks, i choose life
kat007n
Horse?
brch01
Smell check but you may die
DC4840
Not a chance, I’d get rid of it. When vacuum packed meat can go brown, but not black. This looks rotten and honestly fucked. It’ll be sticky and it would stink. It’s so dark because it’s stressed meat too so it’s doubly bin worthy
DatProductGuy
If you have to doubt it, dump it.
Psilocinoid
Your shouldn’t have to keep your meat in subzero F temps. There’s something not right there.
hummus_is_yummus1
Trust your nose
jyrique
not sure if its the lighting but that shit dont look vacuum sealed properly
pcweber111
Australia? Oh, that’s just Kangaroo meat. :p
illblooded
If it was actually Australian we wouldn’t call it Rib Eye.
Somewhere between Australia, Hong Kong, and EU it’s gone from frozen to thawed to frozen, probably multiple times. I wouldn’t eat it or buy it.
Stunning-Ad-7745
It depends how it was frozen tbh, if it was in an actual deep freezer kept below zero, then it should be fine. If it was in a regular freezer, I’d smell it and thaw a piece to check if it’s slimey.
gumbohead1
Roo meat
jdirte42069
Believe it’s the transformation from myoglobin to metmyoglobin. I was taught, 20 plus years ago, in a meat science course, that metmyoglobin tastes better than myoglobin/oxymyoglobin.
No idea if that’s true.
Cocoa_Pug
Usually when I vaccum pack meat and it ages it turns brown, not straight up black.
30 Comments
Red meat turns darker as it loses water and / or stays in contact to air. Does not necessarily mean it’s gone bad.
I see it all the time in my fridge.
This is quite normal. Vacuum packed meat, with all the oxygen sucked out, causes the meat to darken within a very short time (minutes). It is expected. Only the surface is brown.
There is a scientific explanation:
“Meat is red when the pigment myoglobin that is contained in blood is bound to oxygen. Myoglobin is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. When oxygen is released from myoglobin there is a change in spectral properties of the myoglobin molecule. The result is a brownish color.”
The strong vacuum, for vacuum packed meat, draws out air and takes oxygen molecules off the surface of the meat.
It’s literally from the black market so I mean
God damn that meats been around the world no thanks
I’d be more concerned that it’s gone from AUS to HK then packed, then to US. Also that name.. Black Market. 😛
That shit looks nasty bro. Hit up a local butcher or shop fresh.
This is why I don’t buy frozen meat.
I never knew there were black market labels attached to bags of black meat. I don’t think I’d trust this.
dose!
Could be https://en.m.wikipedia.org/wiki/Darkcutter
Well, it’s the black market
Dry aged, eat it but remove the outer pellicle
It could be dry aged. Cut off the bark and it should be fine
Seriously though. We used to kill our own vows that my grandfather raised and I have seen plenty of black steaks and roasts when they were processed and only wrapped in butcher paper and frozen. Never seen it in vac pack though..
I was a butcher and fishmonger in a supermarket for 2 years + , all meat looks like this when it comes in. As soon as you open it up it will turn red.
Meat raised and slaughtered in AUS, shipped to and packed in HK, then shipped again and sold in EU from a company called Black Market???
no thanks, i choose life
Horse?
Smell check but you may die
Not a chance, I’d get rid of it. When vacuum packed meat can go brown, but not black. This looks rotten and honestly fucked. It’ll be sticky and it would stink. It’s so dark because it’s stressed meat too so it’s doubly bin worthy
If you have to doubt it, dump it.
Your shouldn’t have to keep your meat in subzero F temps. There’s something not right there.
Trust your nose
not sure if its the lighting but that shit dont look vacuum sealed properly
Australia? Oh, that’s just Kangaroo meat. :p
If it was actually Australian we wouldn’t call it Rib Eye.
https://preview.redd.it/qyjyr45cdqtd1.jpeg?width=480&format=pjpg&auto=webp&s=d33eab6f065764d08858e39afbe2f435e54b872e
Somewhere between Australia, Hong Kong, and EU it’s gone from frozen to thawed to frozen, probably multiple times. I wouldn’t eat it or buy it.
It depends how it was frozen tbh, if it was in an actual deep freezer kept below zero, then it should be fine. If it was in a regular freezer, I’d smell it and thaw a piece to check if it’s slimey.
Roo meat
Believe it’s the transformation from myoglobin to metmyoglobin. I was taught, 20 plus years ago, in a meat science course, that metmyoglobin tastes better than myoglobin/oxymyoglobin.
No idea if that’s true.
Usually when I vaccum pack meat and it ages it turns brown, not straight up black.