If so, then it is okay, meat turns brown when exposed to oxygen, so the outer surface will discolor like that while the inner remains pink. For ground beef or pork, the U.S. Department of Health and Human Services recommends cooking it to an internal temperature of 160 degrees. When ground beef is not exposed to oxygen, the myoglobin turns grayish-brown after a few days. The USDA suggests you eat fresh ground beef that’s been safely refrigerated within 1-2 days, and that “ground beef is safe indefinitely if kept frozen, but will lose quality over time. Raw roasts, steaks, and chops (beef, veal, lamb, and pork) can be refrigerated for 3 to 5 days. For ground poultry, it's 165 degrees. And as detailed here , raw steak can be safely refrigerated for three to five days. For instance, it’s common for beef to turn more of a brownish shade, due to oxidation. However, it's fairly common to see ground beef that has turned brown or grey on the inside of the chunk of meat. It may look less appetizing but is safe. Green ground beef is no good; get rid of it. It is extremely important to properly inspect the meat you are keeping refrigerated before eating it, just so you will be able to make sure it is safe to eat. The meat's red to purplish-red hue comes from contact with oxygen. Whether it’s inexpensive ground beef or a dry-aged steak that you’re now truly invested in, you want to make sure you’ve picked out something fresh. You've just got medium-rare meat. If you just bought it, you may want to return it. If the meat is not exposed to oxygen, it changes to a gray-brown hue. No one wants to get sick from bad meat. Here are ways to choose the best meat and to protect yourself and your family from foodborne illnesses. Ground beef changes color when it is exposed to oxygen. Cooked meat, poultry, and seafood can be stored in the refrigerator 3 to 4 days. It is okay to eat beef that has turned brown as long as it is still pink on the inside and does not have a foul odor at all, as it is an indication that the meat has gone bad. All tainted meat, whether it's beef, pork, chicken or veal, gets a slimy residue on it when it has gone bad — even in highly processed proteins like bacon and deli meats. If you mean cooked - also yes. This isn't an indication that the beef is old or bad or that it's unsafe to eat. Ground beef is a dinnertime staple in many houses, as it's an affordable way to make a flavorful meal without having to spring for pricier cuts. But what happens if the meat sat around in the fridge for a couple days, or was frozen and doesn’t look quite as vibrantly red anymore? The enzymes that use the oxygen still work, turning the myoglobin brown. But if you've ever stocked up on several packages of bright red ground beef only to see that's it's grayish brown inside and wondered if … When raw meat goes truly bad, on the other hand, other signs of spoilage are usually present, including an off odor, a sticky or tacky feel, or a slimy appearance. I don’t blame you if cooking meat makes you nervous. Brown or gray hamburger can be very unappetizing, but the color change doesn't necessarily mean you can't eat the meat. In ground beef, things are a little bit different than in a steak or roast. If the ground meat is gray or brown throughout, however, that usually indicates that it has been in the package for a while and may be spoiling. Cook it and the problem will disapear. Consumers often select ground beef that's bright red in color, assuming this is a sign of freshness but dark gray-purple meat may not necessarily be a bad thing. Bacteria levels and spoilage aren't necessarily part of this process. 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