It generally starts browning or graying from the inside. This is because there's no oxygen getting through to the core, starting the myoglobin on it's pigment-creating journey. It's not uncommon to buy meat from the store, open it right up, and find brown on the inside. It's a totally normal process.
Again, "safe" here meaning that it's not rotten. If it has E. coli, it'll have E. Coli whether it's fresh or not.
It generally starts browning or graying from the inside. This is because there's no oxygen getting through to the core, starting the myoglobin on it's pigment-creating journey. It's not uncommon to buy meat from the store, open it right up, and find brown on the inside. It's a totally normal process.
Again, "safe" here meaning that it's not rotten. If it has E. coli, it'll have E. Coli whether it's fresh or not.
It generally starts browning or graying from the inside. This is because there's no oxygen getting through to the core, starting the myoglobin on it's pigment-creating journey. It's not uncommon to buy meat from the store, open it right up, and find brown on the inside. It's a totally normal process.
Again, "safe" here meaning that it's not rotten. If it has E. coli, it'll have E. Coli whether it's fresh or not.