The steak we pulled out of the fridge is gray—can we still eat it? We’re hoping not to toss it out since it’s supposed to be dinner

Oxygen and myoglobin are crucial in determining meat color. Myoglobin is a protein found in muscle tissue that, when exposed to oxygen, forms oxymyoglobin and gives meat its red color. Without oxygen, myoglobin turns into metmyoglobin, resulting in a gray or brown color. This process is natural and doesn’t necessarily indicate spoilage.

Several factors can influence meat color during storage, including temperature, packaging, and exposure to light. Cold temperatures slow down the oxidation process, helping maintain the red color longer. Vacuum-sealed packaging limits oxygen exposure, which can lead to a gray appearance. Light exposure can also cause color changes due to photo-oxidation.

To maintain the quality and color of your steak, store it in the coldest part of your refrigerator, ideally at temperatures below 40°F (4°C). Use airtight packaging to prevent exposure to air and moisture. If you plan to store the steak for an extended period, consider freezing it to preserve its freshness and color.

When to Discard Discolored Steak