What to Do If Your Steak Turns Gray: A Guide to Meat Safety

You’ve planned a delicious steak dinner, but when you open the fridge, you find that your steak has turned gray. This can be alarming, but it doesn’t necessarily mean the steak is spoiled. In this article, we’ll explore why steak can change color, what it means for its safety, and how you can make an informed decision about whether to cook it or toss it.

Understanding Meat Color Changes
It’s important to know that meat color changes are a natural occurrence and can happen for various reasons. Fresh steak is typically a bright red color due to the presence of oxymyoglobin, a pigment formed when myoglobin in the meat reacts with oxygen. Over time, exposure to air can cause this pigment to change, leading to a grayish or brownish hue. While this color change may seem alarming, it doesn’t necessarily mean that the steak has gone bad.

Factors That Cause Steak to Turn Gray
Several factors can contribute to steak turning gray:

continued on the next page