...And I was wondering if it's normal for skirt steak to be a darker red than the outside when you cut into it. It shouldn't be bad...I refrigerated it right away and the sell by date is 3 days from now. Just wondering before I feed it to people.
2007-08-28 12:13:18 · 5 answers · asked by Yuko 3 in Food & Drink ➔ Other - Food & Drink
Skirt steak is thinner than most beef cuts, the blood is heavily concentrated and the meat is not marbled with fat, so it will be more red than you might be used to in its raw state--also, because you have taken care of it, it hasn't oxidized. You should not have a problem. I would serve it.
2007-09-01 10:37:49 · answer #1 · answered by Bromeliad 6 · 0⤊ 0⤋
The inside of the steak often is brighter red because the blood in the meat hasn't oxidized yet. (i.e. It hasn't been exposed to the air. As meat sits it gets darker - kinda like blood from a cut. Sorry, but it's the best analogy I could come up with.)
2007-08-28 12:19:15 · answer #2 · answered by Treadstone 7 · 1⤊ 0⤋
Darker red should not be a problem. The marinade could have leached out some of the color near the surface. I am sure it is safe to eat if it was properly taken care of as you said it was. I would not hesitate to eat it if you offered it to me!
Bert
2007-08-28 12:21:26 · answer #3 · answered by Bert C 7 · 0⤊ 0⤋
Whenver air "oxygen" touches blood it will turn due to the chemistry of things. Smell it, it should not have a smell at all, I think that it will be ok to to cook!
2007-08-28 12:41:23 · answer #4 · answered by mrsclh 4 · 0⤊ 0⤋
Its fine...
2007-08-28 12:18:50 · answer #5 · answered by Mel 4 · 1⤊ 0⤋