Why Does Steak Turn Brown?

Some steaks are different colors. You might see a bright cherry red, or maybe they're darker red or even brown. Ever wonder why your steak turns brown? It's not what you think! Oxidation causes beef to change color. Chef Gavin explains more.
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[@Hunter_Bidens_Crackpipe]

EXCELLENT VIDEO! Never seen anyone explain this so well.

[@henning33sud58]

Especially the middle steak packed together each other brown spots. I was always wondering. Very helpful. Thanks for sharing.

[@defalt6609]

You make an amazing content keep it up !

[@Yagamiar15]

Amazing content, hopefuly You guys Will grow a lot with this high Quality content vids

[@tlhome7565]

Great Lesson. Iwas always wondering why my Ground Beef was brown in the middle. Thank you!!

[@waymon540]

Thank you for this much needed information.

[@henrykieninger]

Thank you so much man! These videos are awesome!

[@TopJimmyCooks1]

Next time I cook a steak on my channel, I'm using this info. LOVE IT.

[@AbuDahm]

I thoroughly enjoy every video from Chef Gavin Pinto, very informative, yet easy to understand. Covers all the points of discussion, I was even thinking of Ground Meat as he was explaining what happens to it.
Thank you for an amazing video!

[@Regna35]

Thank you this was very helpful !

[@nikolaydrosev3170]

Thanks for the lesson 🙂

[@WeberEnthusiast]

This was so informative thanks so much for sharing 👍👍

[@CertifiedAngusBeefTestKitchen]

Glad it was helpful!

[@roger3296]

Great Job!

[@shaneintegra]

Thank you so much for making this video... you prob saved people so muvh money

[@Tattertotman]

I really enjoyed this video and you saved me from tossing out my brown streaks they don't smell foul either

[@misterb6416]

Great information, I always wondered why my beef would turn brown after I vacuum seal them. I was pretty sure it was because of the lack of oxygen but just wanted to confirm that.

[@brandon-xk8bp]

your videos are really quality, can’t wait for you to blow up again

[@Lithuanian_Gemstones]

Great content

[@allenmontalvo5594]

Thank you!!!!!!

[@bwash6743]

thank you ❤️

[@blissfulluxurylife5722]

Thank you 😅

[@SRN625]

Thank you lol I was picking off the brown parts of the ground beef and was wondering what I was going wrong lol 😂 Im embarrassed to say how many times I've thrown away beef thinking it was bad... But I didn't grow up eating red meat so I genuinely didn't know, plus I don't usually eat it.. but my bf prefers red meet

[@PatrickNoelG]

Does this apply the same to sliced meat ??

[@jritter1]

I have a serious question.
Does packaged meat that you see in a supermarket use or did use in the past, carbon monoxide?

[@bigkahoona2903]

Could you show us what spoiled meat looks like??
Or other signs of spoilage between steak and hamburger its getting that time of year when we leave meat out to defrost only to remember a day later

[@CertifiedAngusBeefTestKitchen]

Great idea!

[@HatredOfMephisto]

yeah, the brown thing really turns me off thank you youtube and the man explaining this to me.

[@razibulhasan8758]

Watching from Bangladesh.

[@DRTMaverick]

As someone who works in a meat department, I wish Everyone would watch this video....

[@winterrose8174]

When I grind my own meat and package it, even if I leave it a few days, it isn't brown in the middle. A little purplish maybe, but not brown. When I buy sealed packs from my grocery store, they also aren't brown in the middle. When I used to buy from my butcher, they were seriously brown in the middle, like almost the color of cooked meat. I complained that it looked like they were wrapping new meat around old meat and was told what you said. But since then, somehow, it isn't brown in the middle, only purple.... I wish you had shown some examples of ground beef.

[@homumu]

04:31 Why deprivaiton of oxygen is related to the formation of Metmyoglobin? Doesn't it lead to a conversion into a deoxymyoglobin which is purple red? Metmyoglobin is more related to prolonged exposure to oxygen

[@CertifiedAngusBeefTestKitchen]

Oxymyoglobin is formed when the meat is exposed to oxygen in this case the myoglobin binds to the oxygen and creates the bright cherry red color we all love.
Metmyoglobin is formed when the myoglobin is oxidized (the Iron molecule in the middle of myoglobin is Fe+3). This occurs when the meat is exposed to very low concentrations of oxygen and causes the meat to turn brown.
If no oxygen is present (Vacuum package) the meat turns purple which is caused by the iron in the middle of the myoglobin being reduced to Fe+2. These are the most common forms of myoglobin in fresh meat.

[@homumu]

@@CertifiedAngusBeefTestKitchen thx for info

[@the1aboveall440]

Im about to eat a steak i had in my fridge at 38 degrees for a week. Lol pray for me. I cooked it well to play it safe😊

[@patriciatorres2675]

I have a question?

[@hippls100]

Now I feel bad about all the meat I’ve been throwing out that turns a different color 😂

[@wezead7711]

2 days old but still red no slim or smell??? Help

[@user-st3nr9oc4h]

I left my steak in the refrigerator for a couple days now it’s brown around

[@whatifitnt]

I listened to a diary account of a civil war soldier that said the ate green stinky meat to avoid starvation... probably roasted out what life was left in it 😬 if he was able to live and tell about it 🤔😏