How to Choose Ground Meat

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Published Sep 9, 2013

CHOW contributor Ray Venezia of Fairway in New York calls it chop meat; we call it ground beef. Semantics aside, red meat does not have to be red all the way through.

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TRANSCRIPT
When it comes to chopped meat, one of the most common thing people are worried about is that their chopped meat is red on the outside and dark on the inside. That's supposed to happen. Meat is not red when you cut it. It's more a mahogany color. As soon as the oxygen hits it, that's when that red comes out. Where your big concern would be is if you get your chopped meat and it's red on the outside and red on the inside. That is a chance that that meat has been colored because there's no way, naturally, that meat would stay red on the inside.

Category: Health

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