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Just realized why my ground beef kept coming out gray in the case
For 2 weeks I was blaming the grinder when the real problem was my case running 4 degrees too warm, bumped it down to 34 and the color held perfect, anybody else chase a display issue before checking their temp first?
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amybarnes15d ago
Four degrees is not gonna turn your beef gray in two weeks. Meat darkens over time from oxygen and storage, not from sitting at 38 instead of 34. Plenty of shops run cases closer to 38 and the product looks fine all day. You probably changed something else at the same time and gave the temp all the credit.
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