Raw Paleo Diet Forums => General Discussion => Topic started by: Fermenter Zym on December 20, 2011, 03:29:50 am
Title: Discoloration / Color Differences
Post by: Fermenter Zym on December 20, 2011, 03:29:50 am
Hey all, So I bought a few pounds of fresh bison skirt steak, which was delivered fresh on Friday. I put it all in a bowl and haven't eaten that much of it until today (Monday). I was taking a look at each of the steaks and I was wondering why some cuts have a browner color and others are more red. There is some blood in the bottom of the bowl so that could be the cause, but I was also wondering if it was fermenting over the past few days. If it was fermenting I was worried that I didn't give it enough air (I'm still a bit worried about botulism during the fermentation process). Also, some of the cuts smell a bit.
Does botulism smell? Is this safe to eat?
Title: Re: Discoloration / Color Differences
Post by: cherimoya_kid on December 20, 2011, 04:08:20 am
It looks fine to me. The browner parts had more oxygen.
Title: Re: Discoloration / Color Differences
Post by: Aaaaaa on December 20, 2011, 09:05:07 am
I have a question about this, too. All my meat is prefrozen. When I thaw out say, a roast, or a 1/2 heart or something, its enough to last me a week or me + my husband 3 or so days. I've been letting the meat just sit in a lightly covered dish. The edges do get brownish with time. Is this OK? Does pre-frozen meat "go off" quicker than fresh meat sitting in a fridge would? I just remember reading many of you who get fresh meat just let it sit on a plate in the fridge for like a week and its OK, but just wondering if this applies to pre-frozen meat. What about ground meat?
Title: Re: Discoloration / Color Differences
Post by: zeno on December 20, 2011, 11:28:02 am
It looks fine to me. The browner parts had more oxygen.
It's related to exposure to air; more air exposure will cause the meat to brown.
Title: Re: Discoloration / Color Differences
Post by: sabertooth on December 20, 2011, 11:47:42 am
I leave my meat uncovered on the counter for hours and sometimes days. It seems more flavorful after a day of air drying out.
Title: Re: Discoloration / Color Differences
Post by: Aaaaaa on December 20, 2011, 01:09:14 pm
Cool--good to know! How long do you all leave beef suet out for? I just realized mine's been sitting in the cupboard with a paper towel over it for like 4-5 days...it still smells and tastes the same as when I first set it out (very mild)! Is it pretty shelf-stable? I like it much better aged a bit and room temp...it gets kind of lighter and crispy.
And another question...I just realized NorthStar Bison is located like 4 hours from where I live!!! So I can order fresh meat from them, via ground shipping (the cheapest option)!!! I am trying to figure out what the best way to coordinate this would be...if any of you order fresh meat delivered, how much do you get at a time (for instance, a week's worth, or 2 weeks?) and how do you store it?
Title: Re: Discoloration / Color Differences
Post by: Inger on December 20, 2011, 03:24:10 pm
(I'm still a bit worried about botulism during the fermentation process). Also, some of the cuts smell a bit.
Does botulism smell? Is this safe to eat?
"Botulism" smells like butyric acid (Buttersäure). Not that I have ever smelled it... ;) But I have eaten meat looking like yours 100 times and never got ill.
Inger
Title: Re: Discoloration / Color Differences
Post by: Fermenter Zym on December 20, 2011, 08:23:43 pm
Great. I'm still here so I think it's fine haha. Thank you all for your reply.