When packaged they are red as can be. Steak that s been defrosted in the fridge can be safely kept for an additional 3 to 5 days in the refrigerator before cooking, says the U.S. Department of Agriculture. After frozen they have a dark color. I took it out to use it, and it was no longer a vibrant red, but instead a rather sickly gray color. Take a good look at the steak, inspecting all parts of the meat thoroughly. That said, I don't straight up thaw out my steaks in water without them being in a bag. Can someone give me some insight, please. We have a customer complaining about their steaks not being red after they thaw them out. This may be due to lack of oxygen, freezer burn or abnormally long storage. won't kill me) and it feels fine, but I've never seen a steak go this dark from freezing before. Before you throw your steak on the grill or in the oven, notice its color. Here is a pic of the steak … The heat from the appliance will thaw the meat, but it can also quickly begin cooking the steak. I have tried about everything I can thin of to fix the problem. Because deli meats are cured, their chemical structures are changed. The steaks are vaccuum sealed then frozen. This will affect the meat’s color (it’ll turn gray) and the texture (it could become chewy). While your microwave has a defrost option, it’s best to not use it when you’re trying to get a steak thawed. 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. That roast beef sitting in your fridge may turn a little gray or green. 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. The length of time that food is safe after thawing depends on the method used to thaw it. And I wouldn't let them soak for a week or anything like that. While they might technically be safe to eat, they’re not going to taste great. I know it's not bad (ie. However, the bones and the meat near them can become dark. This same discoloration process can happen to deli meats as well. There's a little odor, but I don't know … And as detailed here , raw steak can be safely refrigerated for three to five days. Use this method only as a last resort. It should be fine. Defrosting meat at room temperature makes food unsafe to consume. When steaks get wet they look bad. I bought some lovely-looking flank steak from Whole Foods this Tuesday and threw it in the fridge. If your meat is frozen sufficiently it should keep for around one year. Freezing doesn't usually cause color changes in poultry. 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 … But you won't be able to tell any difference once they've been cooked. But the texture and flavour will never be as good as a fresh steak. 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. After this happens, they're more likely to change color after coming into contact with oxygen or … You also can safely refreeze the steak within that same timeframe. Tonight (Thursday). 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. If you thawed the steaks in the refrigerator, you ve got some time. 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