Why does this happen?
This type of stain is more common than you might think. It can be caused by:

Shear pressure

Shock during transport

Circulatory problems shortly before slaughter

This is not a sign of poor quality, but it can certainly be a deterrent.

Bottom line:
This type of purple spot is usually harmless. If the rest of the meat looks fresh and normal, cut off the affected area and cook it as usual. Always trust your nose and instincts: if you notice anything other than the color, it’s best not to eat it.

Why does this happen?
This type of stain is more common than you might think. It can be caused by:

Shear pressure

Shock during transport

Circulatory problems shortly before slaughter

This is not a sign of poor quality, but it can certainly be a deterrent.

Bottom line:
This type of purple spot is usually harmless. If the rest of the meat looks fresh and normal, trim off the affected area and cook it as usual. Always trust your nose and instincts: if something seems unusual beyond the color, it’s best not to eat it.