Prime Beef Tenderloin Packer ... Question About Color In The Bag

[BillinStL]

I'm needing some help from everyone about the appearance of a prime beef tenderloin packer I bought at Sam's Club yesterday. I've bought choice ones from them a number of times in the past but this was the first time I bought a prime one. I didn't notice it until I got home and was looking more closely at it ... but there is a distinct color difference from the choice ones I'm used to.

Unlike all the choice ones I've had, inside the bag of this 6 pound prime one the fat has a yellowish color to it and some of the juices are off color and yellowish-green as well (though there are pockets of red juice in the package as well). It doesn't appear to be a "Sell by" spoilage issue ... it is marked to be 13 more days. I did some research online and one explanation I have come across from what looks to be reliable sources is that yellowish fat is an indicator that the cow was grass fed. That said, I'm still a little surprised by it and wanted to see if anyone in the club has any experience with this?

Planning on smoking this on my pellet smoker on Christmas day for family dinner that night and don't want any surprises, so wanting to make sure this is OK. Thanks in advance for any info.

[J-Melt]

Yes, I also would love to hear what people say. I occasionally see funny yellow colors in the fat on briskets and am weirded out by it.

[Spinaker]

It is nothing to worry about. This is from carotenoids the grass fed diet. It is just a natural pigment that will not harm anything.

[BillinStL]

Thanks for confirming Spinaker ... that's the conclusion I was coming to. I plan to dry brine it overnight or maybe longer so I will be opening / trimming it a day or two ahead of time, so there will be an opportunity for a last minute grocery run if it seems funny smelling, etc. when I open it.

[Sweaty Paul]

Thanks for the share. Just learned something new.

[Spinaker]

Heck yes! This is what this place is all about, brother. Sweaty Paul

[Oak Smoke]

It’s more than likely just fine. I have trouble wanting yellow meat and draw the line when it comes to green.

[texastweeter]

Yer fine, fat color depends on diet. You can feed yard chickens marigold petals to make the fat yellow, and their yolks brighter. Red chilis (birds do not have capsaicin receptors) makes for red tinged fat and red yolks. Same with cattle. Has to do with what chemicals dissolve in lipids)

[captainlee]

Not beef but lobster tails we did this weekend. While raw before cooking one of the 5 tails was very dark compared to the rest. I was concerned enough to keep an eye on it. There was no difference in the texture or odor. Once baked it was as pure white as the others and tasted perfect. Maybe the diet too.