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Discolored edges on beef briskets

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  • Jerod Broussard
    commented on 's reply
    Me too.

  • Strat50
    replied
    It looks like mild oxidation.Even though it's no biggie, I tend to trim it off too. It's not going bad, its just losing it's color. Think of it as a gravity check for myoglobin...lol

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  • fuzzydaddy
    replied
    Great info, but I'll trim it off since I won't be able to forget what I've seen just doesn't look appetizing. Maybe that's just me.

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  • DeusDingo
    replied
    that's good to know, i just figured it was going bad in that spot

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  • Jerod Broussard
    started a topic Discolored edges on beef briskets

    Discolored edges on beef briskets

    I've always thought it was due to a hot water rinse or an anti-microbial wash since I see it with chickens 5-6 days a week. I've always trimmed it off.

    Browner side of Brisket

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