Why is the beef red after boiling?
Reading time - 3 minutes.
Usually, after boiling, the beef changes color - pink or red raw beef after boiling turns gray or brown-gray. It happens much less often that even after prolonged boiling or even frying, the meat acquires or intensifies its red color. The reasons for this are additives in livestock feed and pre-sale processing of meat.
Both factors, to put it mildly, do not indicate the highest quality of the product; nevertheless, the meat is quite edible. The only caveat is that a fragile child's body can react with consequences to such a meat product, so use the meat only as food for adults and boil / fry it well. If there is a lot of such meat, soak it in water overnight to ensure edibility before cooking.
Last update Author / Editor - Lydia Ivanova
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