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Old 07-23-2015, 09:37 AM   #21
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Originally Posted by dcSaute View Post
"oxygen turns the meat brown" - now there's another curious issue.
according to the 'why is ground beef brown in the middle' it is the _lack_ of oxygen exposure that makes it brown.....
Sorry, I had that backward.
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Old 07-23-2015, 12:13 PM   #22
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Sorry, I had that backward.

No you didn't. Oxygen does cause meat to turn brown after it makes it turn red.

When freshly slaughtered meat is cut into steaks, the muscle tissue comes into contact with oxygen in the air. The myoglobin in the meat binds this oxygen, forming oxymyoglobin and giving the meat a red color. However, if fresh meat sits for a period of time, generally over the course of several days, the structure of the myoglobin changes. The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. This compound turns the raw meat a brown color. The meat is usually still safe to eat when cooked, but the brown, unappealing color turns off most consumers. To avoid having your fresh meat turn brown, use it as soon as possible after purchasing it.</SPAN>
Oxidized Meats: What is it and how to prevent it?

Meat Color | Meat Science

The Color of Meat and Poultry
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Old 07-23-2015, 12:26 PM   #23
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Thanks, jennyema
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Old 07-23-2015, 12:53 PM   #24
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Thanks, jennyema

Think about dry-aged beef!!
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Old 07-23-2015, 01:06 PM   #25
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My parents are in a care center. Sometimes we bring them a home cooked meal. Mom wants a steak dinner. Medium and not tough, also corn on the cob, and a baked potato.
My sister bought the food and I'm cooking it. The package says "Beef round eye of round".
The only good thing about eye of round is its bargain price. However, a flavorless, tough cut of meat is no bargain in the end.

Here's my advice for the next time your mom asks for a steak dinner: don't let your sister buy the meat. Be a hero and buy her a REAL steak.
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Old 07-23-2015, 02:11 PM   #26
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Originally Posted by Steve Kroll View Post
The only good thing about eye of round is its bargain price. However, a flavorless, tough cut of meat is no bargain in the end.

Here's my advice for the next time your mom asks for a steak dinner: don't let your sister buy the meat. Be a hero and buy her a REAL steak.
You hit the nail on the head.

Two 1/2 lb rib steak will cost about as much as 3 lbs of eye of round.
Two 1/2 lb filets mignons will cost about as much as 4 lbs of eye of round. I would only make those filets 6 oz each.
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Old 07-23-2015, 03:01 PM   #27
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Thanks everybody. I actually just went back to the store and got Rib eye for my parents.
My sis took the round home. I'll have to ask her what she did with it.
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Old 07-23-2015, 03:27 PM   #28
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Thanks everybody. I actually just went back to the store and got Rib eye for my parents.
My sis took the round home. I'll have to ask her what she did with it.

Good move. I'm sure Mom will enjoy it.
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Old 07-23-2015, 03:51 PM   #29
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Good move. I'm sure Mom will enjoy it.
I agree.
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Old 07-23-2015, 03:52 PM   #30
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Thanks everybody. I actually just went back to the store and got Rib eye for my parents.
My sis took the round home. I'll have to ask her what she did with it.
veddy good move. that's called having a stake in the steak.
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