SRF

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RUBYRW
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SRF

Postby RUBYRW » Thu Aug 16, 2018 8:34 pm

Local butcher ordered some SRF black grade briskets. But why the dark spot on this brisket? Normal... might want to grab one...the color had me thinking.Image

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Rambo
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Re: SRF

Postby Rambo » Thu Aug 16, 2018 9:20 pm

The brown color is not good; if you purchased that brisket I would suggest trimming that off until you get to the pink. I personally look for bright red blood in a Packer
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OldUsedParts
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Re: SRF

Postby OldUsedParts » Fri Aug 17, 2018 5:54 am

I'm with, Rambeaux, Beef isn't supposed to be brown until it's Cooked ;) - - - there's never a valid reason to take a chance IMHO :dont:
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tri3forme
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Re: SRF

Postby tri3forme » Fri Aug 17, 2018 9:56 am

Although it doesn't look too appealing, unless there's a foul odor when you open the bag, it should be fine. You can trim it down to the pink part if you want but as I understand, the browning occurs naturally due to oxidation.

http://www.scienceofcooking.com/why_red ... _brown.htm
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