So I've been eating steak pretty regularly. I think I could live off steak, butter and dark chocolate, but that's a whole different rant. Anyway. I cooked my steak in Kerrygold and it had this odd oil-slick-like green tinge on certain areas. I'm thinking this is just a byproduct of the fat from the butter and the fat from the meat mixing. I went ahead and ate it because well, it was tasty.
Has anyone else experienced this? 
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Was it a Hanger Steak? Apparently it happens more often with cuts from the underside of the Beef. Did you marinate the steak? That also tends to increase irridescence. It's nothing to worry about, and it won't hurt you. |
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Questions 9 and 10 seem pretty relevant: http://www.fsis.usda.gov/factsheets/Color_of_Meat_&_Poultry/index.asp#9 It's probably totally fine and safe. |
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On steak it's fine. I chuck my bacon when it looks like that, though... |
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I know roast beef sliced with a metal meat slicer can produce a greenish tinge like that, it's safe. |
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