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Bronson

Off color meat

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Occasionally I’ve noticed when pulling a shoulder or butt the insides has a grayish color. Can anyone tell me what causes this? 

I had a thought that being previously frozen might cause this. Each piece of meat was cooked and handled the same way. 

It taste just fine. 

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1 hour ago, backyardgriller said:

This may help.    Scroll down to the part about gray meat.  https://amazingribs.com/more-technique-and-science/more-cooking-science/basic-meat-science-cooks

 

 

 

That seems to only mention while packaged, not after a cook. That is the impression I got after reading it.  @bronson I noticed mine did that around the bone last time.

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44 minutes ago, AuMonkeyBoy said:

 

That seems to only mention while packaged, not after a cook. That is the impression I got after reading it.  @bronson I noticed mine did that around the bone last time.

Sorry, try this link.   It was posted in another thread here a few days ago regarding smoke rings, but it discusses meat turning gray due to "doneness"  https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary   It specifically mentions beef, but this applies to other meats as well.

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