You’ve planned a delicious steak dinner, but when you pull the meat out of the fridge, you notice it’s turned an unappetizing gray color. Panic sets in as you wonder if it’s still safe to eat or if you’ll have to toss it and come up with a new dinner plan. Understanding why your steak has changed color and whether it’s still safe to consume is crucial in making an informed decision.

Meat color is a key indicator of its freshness and quality, often influencing our purchasing decisions. Fresh beef is typically a bright red color due to the presence of a protein called myoglobin, which binds with oxygen to form oxymyoglobin, giving the meat its appealing red hue. However, various factors can cause this color to change over time.