Steak Question page

[FDgreen]

I went to an asian grocery store today, and realized they have TONS of interesting cuts of meat (alas not organic, but the price is right).

Anyway, all of their beef (even ground) is very dark red and bloody. It isn't dripping, just very dark red and bloody looking.

Are there ways of processing meat (or not processing) that make beef look this way? (Is this a foreign cultural artifact in the way asians/hispanics slaughter beef?)

[MalPaz]

If it is a BRIGHT red, like crayon color, then they are prolly pumping it with a carbon dioxide sodium solution. If it is a deep dark purple then it may be grass fed if your lucky. When I ordered grassfed one time when I had $$ for it, it was very dark

[Molecular Grokologist]

The fresher the meat is, the redder it is because of less iron oxidation. It could also be something to do with different slaughter practices, since not every culture bleeds their meat completely at slaughter, but I surely couldn't tell you.

Also, it's carbon monoxide which some producers use to conceal the freshness of meat. If carbon dioxide could bind to the binding pocket of hemoglobin, we'd be in real trouble.

[lcme]

Also, it's carbon monoxide which some producers use to conceal the freshness of meat. If carbon dioxide could bind to the binding pocket of hemoglobin, we'd be in real trouble.

It has an allosteric binding site, but I'm guessing that the abillity of the carbon monoxide to bind in the oxygen binding pocket is what gives the meat the freshly-oxygenated red look.

[Molecular Grokologist]

It is. I thought about going into the allosteric binding pocket, but I got lazy. I should have known someone would call me on my sloppiness.

[FDgreen]

I'll try to upload a pic later this week. It definately looks different than any other steak I've seen at grocery stores (Trader Joes, Giant, Safeway, etc.)

[Sterling]

Fresher meat is usually darker.