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Yuck. Just yuck, man.
Yuck. Just yuck, man.
Oh, so *that* explains why meat turns brown after it's been in the freezer for awhile. I freaked out (and called my mom, of course, my go-to consultant for the edibility of food items) a few months ago because a beautiful steak I'd bought had completely changed color by the time it defrosted.
.....If at all possible, try to go to the grocery store ON steak-cooking day, or at worst, the day before. Freezing monks up a lot of the flavor of beef, although I've had decent luck freezing whole eyes of round in those hermetically sealed bags....
Bifyu writes: The use of carbon monoxide to doctor the appearance
of meat has been in use for years by some sellers of frozen tuna intended
for sushi and sashimi. Here's an article from 1998 describing the practice: http://starbulletin.com/98/12/05/news/story1.html
Glad I'm a vegetarian then. :p