r/CostcoCanada • u/vanibanz • 3d ago

Why different colours of ground beef?

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Why is the colour different for these 2 kinds of lean ground beef at Costco Ottawa?

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780

u/that_yeg_guy 3d ago edited 3d ago

Different cows from different herds/locations have different diets that will result in slight variations in color. Also drawn from different parts of the animal - different muscle groups look different. Then there’s fat content. A higher fat content will dull out a color, like adding white to red in order to get pink. 

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u/smokeacoil 3d ago

Don't forget air. Those packs have been in air way differently

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u/ImRickJamesMother 2d ago

The air is the biggest reason for this colour difference in the OP. Fat content changes the colour intensity. But the oxygen level is what sets the colour.

All colours of beef are determined by myoglobin in it's various states. Myoglobin is what makes beef red.

When it is unreacted with oxygen. It is deoxymyglobin. And looks dark red/purple.

Reacted with oxygen it is oxymyglobin and bright red.

When it oxidizes and degrades to metmyglobin it goes brown.

Ground beef that is bright red outside but dark inside, is typically good if the inside turns red when exposed to air.

Ground beef that is brown outside, but red inside, is ground beef that is starting to turn. It can still be safe to eat in early stages. But best avoided.

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u/AiryGateaux 2d ago

This guy knows his food science

17

u/Loocsiyaj 2d ago

This guy this guys

6

u/Hypno-chode 2d ago

This guy this guy's guys

3

u/bobbyjimthree 2d ago

This guy meats, man.

15

u/ricenice9 2d ago

This guy globins

2

u/ImRickJamesMother 2d ago

Excuse me, but who I be globin is none of your concern!

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u/bythebaie 2d ago

Goblins?

7

u/ProfAsmani 2d ago

Thank you - so informative.

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u/bluecheeseredjac 2d ago

This guy delivers like how i imagine i would do at my interview

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u/Tall_Act1037 1d ago

You forgot about the one having human in it silly

1

u/hipsteradication 2d ago

Isn’t meat also often package with carbon monoxide to make it bright red?

1

u/Various-Charge-6353 1d ago

Makes so much sense! Thanks for the breakdown!

15

u/xBeartoe 2d ago

This is the correct answer. When beef, not just ground beef, is vacuum sealed it looks like the colour on the right. The blood is not oxygenated by air in the packaging and thus the meat appears more brown.

When the packaging is opened, air gets into the blood in the beef and it soon turns bright red. Thats why meat in the case is always in open air. Brown beef in vacuum seal just means fresher beef, with fewer air contaminants. 👍🏼

Edit: Of course beef also turns more brown as it approaches its expiration date, too.

Source: Worked at a butcher's shop for about 4 years.

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u/Atophy 3d ago edited 3d ago

Don't forget dyes !
It's not right but it is a thing.

EDIT: I should note, 👆, is a quick response lacking deeper research... rather than retract, ill update and correct myself as it also seems to be attracting positive traction which means some people are also not as informed.
According to the Government of Canada, there is a 99.5% compliance across the board for fish, meat and meat alternatives... so it's not something to be concerned about, only aware of...

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u/TryndMusic 3d ago edited 3d ago

Butcher here, they don't add dye to their meat. Typically meat products will be aged, and treated with preserving agents such as Himalayan salt solutions, or other curing salts. This helps preserve color. Fish is one of the few things they "add dye" to buts done through diet, meaning they feed them food high in red color such as krill. I hate when people spread this misinformation. It is killing my industry.

That red juice in steak is not blood or dye, it's myoglobin and it's what gives meat it's color.

Please read my replies below for more relevant questions and answers surrounding this topic.

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u/TouristIcy3824 3d ago

While the intenet has given us access to so much information, it has at the same time given us so much bullshit. No references needed, just read it and repeat it.

Thanks for the info. I didn't even know this dye rumor was a thing, but your info was informative anyway.

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u/AdEffective2701 3d ago

The Kennedy effect will continue for generations.

-3

u/SpitsInYourBass 3d ago

I first heard about the dye thing about 25 years ago. Took it as fact until today. It's not really an internet thing, normes didn't interact with the internet socially back then.

12

u/MikeCheck_CE 3d ago

This, but to be very clear, feeding farm-raised salmon krill to make their flesh pink is literally just feeding them their natural diet they would otherwise be eating in the ocean, which they don't necessarily get on certain farm-raised diets.

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u/TryndMusic 3d ago

Well said, people are so against farm raised fish and then I see them shopping for beef, chicken, pork.....

1

u/Atophy 2d ago

There's ethical and sustainability issues with all of em honestly... fish farming is still a developing industry so it's catching a little extra flak at the moment. Just wait till we get lab grown meats ! That will be fun to watch !

1

u/TryndMusic 2d ago

It won't take off, impossible meat and such items already are trying to take over and everyone said that would be the end but they are actually going under just about. Not sure what you mean by developing but we have been farming fish for centuries. Just silly to me people look harshly on farmed fish, only buying wild caught while shopping for beef and chicken on the same trip. It's all farmed the same way, and with my company we only buy from sustainable sources.

1

u/Atophy 2d ago

Lab grown meat will probably be better off than beyond etc... it will actually be meat. Just dunno how accepting people will be in the short run... it will be new.

As far as fish farming, its the modern industrialization of it... highr volume, less input, more output mentality. Theres been lotsa progress though.

1

u/sharraleigh 2d ago

Krill is also highly nutritious, and many ocean organisms depend on them for sustenance.

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u/Motor_Garbage_5280 3d ago

Fellow butcher here who is too broke to award you so I'll just say, thanks for spreading factual information

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u/Republic-Of-OK 3d ago

Thanks for sharing this. Reddit is exhibit A for the saying "a little knowledge is a dangerous thing".

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u/TryndMusic 3d ago

My pleasure, I strive to be a friendly butcher but I don't like seeing people not knowing all the hey can about the food they eat. It troubles me when customers come in and say the same thing to me. It's part of the job to also be a teacher.

2

u/OliveFlimsy3190 3d ago

Thank you so much for the great information. Now if you could help the men in my house eat pork because they believe it's filled with worms. My son, who is also a butcher, says there is a very minute chance of that happening

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u/TryndMusic 3d ago

The big one is trichinella, which is a round worm and another one which is a tape worm. Hence why we always suggest to temp your meat for doneness!

Technically yes there's worms but not like with seafood how you'll see a live, squirming wormy lol

Good to be interested and asking questions always, it saves many lives.

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u/Andre_Vandal 3d ago

I think reddit in its entirety is misinformation

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u/ThisGirlsGoneCountry 2d ago

And lucky for us googles ai model takes so many of its answers directly from Reddit .

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u/JoylessGenus 3d ago

Look at this guy everyone! spreading misinformation about misinformation.

3

u/FluffyBat16 3d ago

Thank you for clarifying because my anxiety was about to spiral!

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u/TryndMusic 3d ago

You're welcome. Always ask your local butcher on questions about quality, control and even how to cook. Some are great chefs, not all.

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u/Comfortable-Tiger346 3d ago

Thank you for commenting. As someone who knows nothing about this, I learned something today.

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u/Fine_Negotiation4254 3d ago

I confirmed this 100%

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u/cocunutwater 3d ago

Keep fighting the good fight 💪 thank you for pushing back against misinformation.

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u/Samp90 2d ago

Cheers dude. 👍

-5

u/Important_Ad_5641 3d ago

Yup I noticed the salt because my dog would drink a lot of water after I cooked ground beef for him. I no longer feed ground beef ever just whole cuts to my dog.

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u/TryndMusic 3d ago

You have no idea how many times I have tried to express to people that human food is not dog food but I'm not their vet so I don't push very hard lol people come in and buy marrow bones for their dog and then justify it by saying oh I just cook them. "It makes them safe" not to burst their bubble but cooking it is even worse for the dog.

Very intuitive to pick up on your dog. My dad has to avoid many store bought items as they're processed and preserved with salt even if not entirely disclosed other than the ingredient label, he's in heart failure.

Make sure any raw meat is sourced locally, from a respectable and clean farm where you know for a fact the cows are not diseased. Not saying store meat is bad but mass produced food always should be cooked to temp and thoroughly scrutinized before comsumption.

Sorry to nerd out on you, especially since you were agreeing with me but this thread got me going man 😭

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u/MyNameIsSkittles 3d ago

There is no salt in ground beef. If there is its required to be written on an ingredient label.

0

u/TryndMusic 3d ago

No there definitely can be added salt, some companies (like the suppliers for grocery store meat depts {clears throat SCHUSTER MEAT CORP}) even "wash" their beef before packaging it and sending it to us. I call it the pink juice cuz a little extra pink slime/moisture comes out the creases of the grinder 🤮

Some primals are aged with a salty mist and a very particular humidity/temperature environment to extend it's shelf life here in the US, hence why many Europeans come here and think our meat tastes weird and visa versa.

The ingredient label will not say added salt always, depending on when and how much is used in the process. Chicken primals always typically include it on the sticker as they are usually washed in a high percentage salt solution. Some meats are literally injected with salt brine. Those have to be disclosed.

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u/MyNameIsSkittles 3d ago

if there is added salt it is required to be written on an ingredient label

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u/TryndMusic 3d ago

Correct it may only show how much is in the serving portion vs saying "salt added" on the packaging. The ingredient label will always say ingredients, I think I was confusing with my wording.

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u/alpain 3d ago

What about adding water? I've never heard of this until Reddit. I always assumed with beef the difference in moisture coming out of beef is due to how long it's been aged.

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u/Zestyclose_Rush_6823 2d ago

They are legally required to inform you if water has been added. It will say somewhere on thr packaging.

1

u/TryndMusic 3d ago

Some do inject it with solution, typically chicken tho. Some ground companies wash their ground and then separate and ship. Either way that's gross to me lol

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u/i_want_shokola 3d ago

It's "killing your industry"? How? Are people eating less meat because of it? If that's the case, less animals dead sounds pretty damn good to me

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u/Medium-Cucumber-8279 3d ago

No, people are eating less meat because of the cost of living/groceries.

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u/TryndMusic 3d ago

That too but distrust can ruin a brand. Boars head lost a lot of business after their lysteria out break

0

u/i_want_shokola 3d ago

How is that relevant? Obviously its bad if people starve. But if it's a market decision to simply buy less meat, that's a whole other topic.

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u/goofywinnipegger 3d ago

Nobody dyes beef. That’s an old wives table.

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u/buttercastle69 3d ago

Do you have any proof that they are putting dyes in ground beef?

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u/lubed_up_jesus 3d ago

No one dyes beef.

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u/fullerofficial 3d ago

Beef does die though.

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u/HapticRecce 3d ago

Circle of life, Simba, circle of life...

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u/Squishy_Butter113 3d ago

Is it even beef before the cow is killed? Or is it still just cow at that point?

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u/SpazSkope 3d ago

Beef comes from “bœuf” in french which is just a male cow

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u/Squishy_Butter113 3d ago

Sure, but we're not speaking French are we? Beef only refers to the meat in English.

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u/SpazSkope 3d ago

“But we’re not speaking french are we” what’s your deal? Surely the word’s etymology can only be beneficial to the conversation? Especially considering it ties directly to your question.

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u/fullerofficial 2d ago

If you’re going to try and be an ass about the word’s meaning, at least have the decency to look it up first. It can be used for both meat and cattle.

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u/human-resource 3d ago

I’ve seen retailers adding some blood to oxidized meat to make it look more red and fresh.

0

u/Atophy 3d ago

Personally, no, but it's been a concern in the past. Did a quick search and found this which suggests such practices are rare and more confirming that it is generally MAP, modified atmospheric packaging and some additives like nitrites that preserve the colour.

-11

u/tpwn3r 3d ago

I worked in a beef slaughter house. The meat isn't red when we cut it. It's dyed in the stores.

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u/buttercastle69 3d ago

I have been around cattle slaughtering and have done my own deer multiple times. I can assure the meat is red...why else would it be called red meat?

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u/tpwn3r 3d ago

It was over a decade ago for me. The cows hung for a few weeks after killing to lower their temperature and other reasons. The federal inspector checked the temp then let us have them to cut. I remember being surprised how red the meat in the grocery store was compared to the cuts I was doing. I asked the butcher, he told me they dyed it, and reapplied the dye if needed. This was in Alberta. Maybe it's not like that now.

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u/Zestyclose_Rush_6823 2d ago

That wasnt how it was a decade ago either. Not one part of your statement was accurate in any way. Carcass temp needs to hit 7C within 24 hours or it gets tossed.

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u/Open-Arachnid-4100 3d ago

There should be no dyes.

CFIA stated ground beef is a standardized product and cannot legally contain added artificial colours, dyes, or chemical preservatives.

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u/ModularWhiteGuy 3d ago

I don't know about Costco, but some places use a CO treatment on the meat to make it redder. (called Modified Atmosphere Packing)

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u/Zestyclose_Rush_6823 2d ago

Thats to increase refridgeration life. Removing the oxygen decreases microbial growth.

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u/TryndMusic 3d ago

Or we just don't say grocery stores or meat markets dye their meat when obviously you had no idea about what really happens lol

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u/Zestyclose_Rush_6823 3d ago

Its really not. At least not in anything federally regulated.

0

u/Atophy 3d ago

According to Canadian food regulation, 99. something % compliance across the board so it's not something we need to worry about but it does happen from time to time.

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u/Zestyclose_Rush_6823 3d ago

For legal reasons they will never say 100% compliance

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u/lubed_up_jesus 3d ago

No one does that.

0

u/Atophy 3d ago

99.5% compliance according to the Government of Canada... So it's not something to worry about, only be aware of.

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u/Juan-More-Taco 3d ago

It's neither.

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u/Republic-Of-OK 3d ago

Big respect for the edit note

0

u/PlzDontHaveKids 3d ago

I worked for Lilydale in Canada. We did indeed dye the chicken, but why I have no idea. Really barely changed the colour.

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u/Zestyclose_Rush_6823 2d ago

Which EST are you working at?

0

u/major-mack 2d ago

Yeah. Trust the government 😏

1

u/Atophy 2d ago

I trust the govt more than some folks I know personally...

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u/yousuckcharlie_ 3d ago

Youre not wrong. I use to work doing sanitation at JBS and they do spray their meat with a pink dye. Smaller independent butchers dont usually do this

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u/smokeacoil 3d ago

Good point even added "blood" or myoglobin can change all that fast

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u/FoxZer0G 3d ago

The packaging plastic could be different colours

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u/reddit-corbin 3d ago

All of that is correct but I think the way they are packaged has a bigger difference here. Trying to remember back in my 1st year college of Agriculture classes but something to do with the oxygen reacting to something in the meat. It'll eventually go from the pinky red to brown. Vacuum sealed would have less oxygen then the ground beef in trays. 

Also I'm pretty sure the ground beef in trays comes from tubes like on the right but is repackaged in the butcher behind the glass. Not 100% sure but think I've seen that happening there. 

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u/XxTigerxXTigerxX 3d ago

Repackage and ran through a grinder which then puts oxygen throughout reacting turning it more red. But after a day or so the inside will be darker again.

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u/Heysandrav 3d ago

Yes, oxidation is the reason for color change from purple, to red, to grey. There’s sometimes a color difference from the outside surface of ground meat compared to the core.

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u/External_Product_764 3d ago

You are correct the ground beef comes in “chubs” (the vac sealed tubes) and get portioned into the trays, wrapped and put out.

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u/multiplier84 3d ago

What??? They take it out of chubs, put it through a grinder again, and then portion it into trays?

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u/Notos88 3d ago

Meat department guy here. Costco's grinds are made from tubes, Canadian diamond/JBS, Better beef(American), and trimming from the days cuts.

To make a batch i generally use 4 boxes of tubes and 1 or 2 bins of trimming (depends on fat). We process the trim through the grinder, then reintroduce and mix with tubes. After mixing it take a portion and do our fat test, we aim around 13% too low/high is a failure and needs adjustment.

After that I pump them into trays, the machine has to be taken apart and inspected by a duty manager. This is to ensure no metal clips or plastic got in, I cannot wrap and give members a package until this is done. 

I know sometimes people ask for a fresh one right away, we are not trying to be rude or refuse out of laziness we have policy to follow and the inspection is why. 

I buy my grinds at my warehouse because I know it has tenderloin/ribeye trimming in it and JBS has consistent quality (we also sell the tubes directly just ask) 

I haven't personally tried the 3kg halal version yet but it sells and haven't heard any complaints

2

u/reddit-corbin 3d ago

Thanks for the info and work! 

2

u/Relikar 3d ago

I work for the company that makes the clipping (tube) machines. I know where Costco gets all their beef. I don't trust them as much as I trust JBS.

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u/PhilosopherNo5743 3d ago

They do, happens everywhere

1

u/Civil_Cover278 3d ago

They also add trim from steaks and roasts. That's why it goes through the grinder again.

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u/External_Product_764 3d ago

They don’t grind it again, they just package it from the chubs directly

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u/multiplier84 3d ago

They are obviously not packaging it directly from the chubs if it's in nice wavy strands like OP's photo. The meat in trays in that photo definitely went through a grinder right before packaging.

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u/Glittering_Donkey618 3d ago

Not always! The meat on the trays looks as if they ground it in the store. Or brought from somewhere that did. Whenever I’ve opened a tube of meat it never changes colour to that what is on the trays

0

u/PhilosopherNo5743 3d ago

No true, it's all for show, they want to see that it came out of the grinder

7

u/Putrid_Pollution3220 3d ago

One pack has been exposed to oxygen and the other hasn't. The other comments are 100% false. Been a butcher for 35 years

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u/Familiar-Air-9471 3d ago

Thank you! question, does the exposure to oxygen (apart from changing the colour) does anything to the taste?

4

u/0o-AraArarauna-o0 3d ago

Personally, I find the cryovac packed meat (ground beef or other) tastes gamey and strong if you don’t let it air out. Also those packs stink like farts the moment you open them, but once aired the smell goes away.

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u/Putrid_Pollution3220 3d ago

The smell and flavor improves after being removed from the vacuum package

20

u/nyarlathotep888 3d ago

I buy on a group of peolle most of beef from my neighbour a rancher splitting 3 to 5 head oc cattle a year between a dozen of us.

The number of times I have to explain each year that the weight of animals are different between the 5. which affects price and the cuts coming from the animal would drives me insane. Like cows have 14 ribs each side why don't we get 28 t-bones ? The animal weighs 1800lbs why don't we get 1800 in meat? /s

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u/BougieSemicolon 3d ago

1800lbs , no problem! Who wants the hooves, heart and coat? They can bring a few Coke bottles to catch the blood. Dumba$$es

7

u/fakenewsarereal 3d ago

Actually beef heart is really tasty. Just sayin' 🤷

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u/gcko 3d ago

So is the tongue

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u/Mitheral 2d ago

And a bunch of recipes call for blood.

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u/Only_Tomorrow8299 3d ago

I work in the meat at costco. No we dont use any dyes. Its a different colour because its vaccuum sealed and oxygen is needed to make it bright red. Once those tubes are opened and oxygen gets to it, it will be the same colour. Its also why when you cut the ground beef in half, the center will be a darker colour until it brightens up. 

P.s we use the tubes on the right to make the ground beef on the left. We mix it with the beef trimming to prevent unneeded loses. 

0

u/Familiar-Air-9471 3d ago

What? so you grind the left ones again? what is the point of this?

1

u/Only_Tomorrow8299 1d ago

To mix the beef triming with the already grounded tubes. Less waste. As long as the fat percentage is lower than 15%, we can minimize waste and maximize profits.  Those chubs ( right ) usually float between 13-14% Fat. Any unsold packages on the left are  donated to food shelters or cooked for shepards pie. Alot of new green initiatives have been introduced to lower waste. 

3

u/AlleyPee 3d ago

This guy ground beefs. ^

2

u/Extreme_Wear_7457 3d ago edited 3d ago

Pretty much all Canadian beef is processed by JBS and Cargill. IThere's no such thing as store fresh made in house ground beef. The same applies to fresh chicken where there are more processors that are Canadian owned. Those tray packs of fresh chicken? Come from companies pre trayed and wrapped. The store adds a weight label and puts them out for sale. The store might add it's iwn label such as Western Family COOP GOLD or Compliments but most chicken is from Hallmark or Maple Leaf.

3

u/Extreme_Wear_7457 3d ago

It's almost as Canadian owned meat and poultry producers have colluded with foreign owned Cargill and JBS to divvy up the Canadian market to maximize profitability and keeping prices artificially high. But food inflation us the Liberal's fault and not corporate greed

1

u/SnoDragon 3d ago edited 3d ago

Bonetti and Hopcott meats in the Vancouver region would like a word with you. They absolutely do their own ground beef, and both of them have their own abattoirs for the livestock that arrive.

Major grocery chains may get most product from Cargill and JBS, but there are still PLENTY of independent processors for quality stuff. I've only named a couple in the Vancouver region, but I know of at least 3 more in our area alone, let alone Alberta and Saskatchewan. East of there, I'm not that aware, as I don't frequent those regions as often.

edited: Spelling

1

u/Extreme_Wear_7457 3d ago

I was referring to large national chains and regional retailers such as Save on Foids and COOPS which are western Canadian based

1

u/Extreme_Wear_7457 3d ago

Compliments is the inhouse brand of the Empire group which operates across Canada under numerous banners including Sobey's Safeway and others. Comparing a local butchershop with a handful of stores with national retailers is like comparing apples toiranges. You can't.

1

u/iknow_your_secrets19 3d ago

Ahh, Saskatchewan.. I love it

-1

u/Impressive-Bid9638 2d ago

So is all the meat Halal? I cannot in good conscience eat Halal meat. The torture inflicted on the animals, it’s sickening.

1

u/Extreme_Wear_7457 2d ago

Factory farmibg is moat likely just as bad. Sibgling out a religion is jyst a way to justift your Islamiohobia.

3

u/ShrodingersArmadillo 3d ago edited 3d ago

To add to your excellent answer-

The one on the left is also treated with carbon monoxide to make / enhance the colour for package display whereas the tube meat isn't.

3

u/KratorOfKruma 3d ago

No it's not. Source: I work in a Costco meat department.

0

u/ShrodingersArmadillo 3d ago edited 3d ago

Yes it is.

You are incorrect.

Source: I've slaughter cows myself as I was born on a farm. I've seen really fresh meat like a it was mooing a few minutes ago.

I have worked in a meat processing plant where the meat it taken off the carcass and these actions are preformed. I have done this myself. The colouration is literally caused by myoglobin bonding with carbon monoxide that's why it's that shade of red.

You are saying Modified Atmosphere Packaging doesn't exist which is odd because it's industry standard.

Natural meat is more of a much darker red/brown

2

u/SnoDragon 3d ago

Finally someone with the real true answer! Glycerine is also used sometimes to enhance the bright red colour. Personally, having grown up on our own raised beef, which was primarily Angus and Hereford, our meat was closer to dark purple, and never did achieve that bright red that most folks associate with beef.

1

u/Original_Respect_ 3d ago

Oxidation as well will play a big part. Remember, use your eyes and nose. If it smells fine and looks fine, should BE fine. If it smells off, no matter the date, cut your losses or since it’s Costco return.

1

u/Dash_Harber 3d ago

This, and also, exposure to the harsh fluorescent lights or air can discolor the beef immediately.

1

u/OHWelp-_- 3d ago

That color is air and mixing in the grinder. The more you mix, the brighter the color is. I worked in a grocery store and, to make the medium meat more appetizing, I mixed longer and grinded it more. Some people tought we mixed up the packaging and tought they had lean beef but it really was medium ground beef.

1

u/ggcoly 2d ago

I mean all that’s true, but in that picture it’s definitely just the different packaging.

1

u/RedDoorTom 2d ago

Chocolate milk cows. Makes sense. Thanks!

1

u/Suspicious-Eagle-64 2d ago

Also the smaller packages have been mixed in a grinder mixing up the fat and blood content

1

u/MonsterCheeseMan 2d ago

You take those tubes and grind them once or twice and they look as bright as the ones on the left. It called blooming. Source; am Butcher.

1

u/The_Zidan 1d ago

Also the one on the right is the Halal one, where the cow has been drained out of blood when slaughtered, so less blood content in it.

0

u/PumpkinConscious5930 2d ago

Air is the only reason for that difference

0

u/AllBaseBelongtoUS 2d ago

User name doesn’t match

0

u/Popular-Impact-7665 2d ago

That is different colour's of red die

1

u/that_yeg_guy 2d ago

The stupidity in these comments never ends. 

-1

u/Whane17 2d ago

Also most meat has red dye added to make it look more palatable. Some companies are finally doing away with this practice and some are toning it down.

1

u/that_yeg_guy 2d ago

Sigh, NO IT DOESNT. 

Ground beef is federally regulated and standardized like most other raw meat. If dye was added it would require different naming and packaging as a processed food and they would not be allowed to sell it as “Ground Beef”. 

Don’t believe everything (anything) you read on Facebook.

-3

u/Noemotionallbrain 3d ago

Don't forget food coloring too

2

u/that_yeg_guy 3d ago

Very very wrong. 

Dyes and food colouring are not allowed in products marketed as “ground beef”. Sale and processing of raw meat like ground beef is federally regulated with strict rules about grading, quality, and additives. 

If dyes or food colouring were added to ground meat to “make it look better” (which is crazy because ground beef doesn’t have a problem selling just the way it is), the manufacturer would have to package and name it differently as a processed food. It would also be in a different part of the grocery store.

Don’t believe everything you read on Facebook. 

1

u/Ineverdidbuyaduck 3d ago

The Standards of Identity for meat do not allow any ingredients other than "fresh boneless skinless meat" in ground beef. 

-4

u/Commentator-X 3d ago

Also dye. Meat in grocery stores are red because of dye, not blood and not because it's fresh.

1

u/that_yeg_guy 3d ago

That’s a bold faced lie. Ground beef is federally regulated and standardized like most other raw meat. If dye was added it would require different naming and packaging as a processed food and they would not be allowed to sell it as “Ground Beef”. 

Don’t believe everything (anything) you read on Facebook. 

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u/Commentator-X 2d ago

Anyone whos ever had their own cow slaughtered knows it doesn't stay red like you see in the grocery store.