I had this rib roast in the freezer vacuum sealed and wrapped in aluminum foil. I’m getting it ready to dry brine after thawing in the fridge a couple days and see this dark blue purple spot. Any clue what this is?
In the old days, I would have said it’s probably the USDA inspection stamp. I don't know if they still use ink stamps on meat. You can probably find out on the USDA web site.
Meat that has been federally inspected and passed for wholesomeness is stamped with a round purple mark. The dye used to stamp the grade and inspection marks onto a meat carcass is made from a food- grade vegetable dye and is not harmful. (The exact formula is proprietary/owned by the maker of the dye.)
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