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It is extremely important to properly inspect the meat you are keeping refrigerated before eating it, just so you will be able to make sure it is safe to eat. However, it's fairly common to see ground beef that has turned brown or grey on the inside of the chunk of meat. You've just got medium-rare meat. Ground beef changes color when it is exposed to oxygen. If the ground meat is gray or brown throughout, however, that usually indicates that it has been in the package for a while and may be spoiling. Green ground beef is no good; get rid of it. All tainted meat, whether it's beef, pork, chicken or veal, gets a slimy residue on it when it has gone bad — even in highly processed proteins like bacon and deli meats. In ground beef, things are a little bit different than in a steak or roast. Raw ground meats, all poultry, seafood, and variety meats can be refrigerated 1 to 2 days. It may look less appetizing but is safe. Raw roasts, steaks, and chops (beef, veal, lamb, and pork) can be refrigerated for 3 to 5 days. Cook it and the problem will disapear. No one wants to get sick from bad meat. When raw meat goes truly bad, on the other hand, other signs of spoilage are usually present, including an off odor, a sticky or tacky feel, or a slimy appearance. When ground beef is not exposed to oxygen, the myoglobin turns grayish-brown after a few days. This isn't an indication that the beef is old or bad or that it's unsafe to eat. Whether it’s inexpensive ground beef or a dry-aged steak that you’re now truly invested in, you want to make sure you’ve picked out something fresh. It happens quickest with ground beef because. For ground poultry, it's 165 degrees. If you just bought it, you may want to return it. Because so much of the meat is exposed to air when ground beef is made, the myoglobin gets saturated with oxygen. But if you've ever stocked up on several packages of bright red ground beef only to see that's it's grayish brown inside and wondered if … If you mean cooked - also yes. It … For instance, it’s common for beef to turn more of a brownish shade, due to oxidation. I don’t blame you if cooking meat makes you nervous. For ground beef or pork, the U.S. Department of Health and Human Services recommends cooking it to an internal temperature of 160 degrees. If the meat is not exposed to oxygen, it changes to a gray-brown hue. But that does not mean it is spoiled. The USDA suggests you eat fresh ground beef that’s been safely refrigerated within 1-2 days, and that “ground beef is safe indefinitely if kept frozen, but will lose quality over time. But what happens if the meat sat around in the fridge for a couple days, or was frozen and doesn’t look quite as vibrantly red anymore? The enzymes that use the oxygen still work, turning the myoglobin brown. Bacteria levels and spoilage aren't necessarily part of this process. If so, then it is okay, meat turns brown when exposed to oxygen, so the outer surface will discolor like that while the inner remains pink. Consumers often select ground beef that's bright red in color, assuming this is a sign of freshness but dark gray-purple meat may not necessarily be a bad thing. Ground beef is a dinnertime staple in many houses, as it's an affordable way to make a flavorful meal without having to spring for pricier cuts. Cooked meat, poultry, and seafood can be stored in the refrigerator 3 to 4 days. Brown or gray hamburger can be very unappetizing, but the color change doesn't necessarily mean you can't eat the meat. Here are ways to choose the best meat and to protect yourself and your family from foodborne illnesses. It is okay to eat beef that has turned brown as long as it is still pink on the inside and does not have a foul odor at all, as it is an indication that the meat has gone bad. 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