American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn’t necessarily indicate it’s fresh” “I get a lot of questions sometimes like when people buy our meat they’re like, well, I opened it up and it’s not red. Why isn’t it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it’s first exposed to oxygen momentarily, it will bloom. It’s called, it’ll redden up just a little bit and then it’ll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. Continued below the vid
American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef
“They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh”
“I get a lot of questions… pic.twitter.com/qcXcSfLTpL
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And it’s like, they’re like, your meat’s not fresh because it’s brown. It’s like, well, actually it’s way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you’re like eating meat that’s like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they’re using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn’ look like that. But like believe it or not, it’s been sitting out for 11 days. So how could it still look so fresh? It’s because it’s being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature.
One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it’s no surprise that both cuts are loaded with bacteria. The color of the meat doesn’t necessarily indicate it’s fresh”
