What It Means When Your Frozen Steak Turns Green

Frozen steaks are a common and helpful option for home cooks trying to take advantage of a sale or just ensure they always have quality beef on hand. However, those unfamiliar with the science of frozen meat may find themselves with a few questions. One of the most noticeable and concerning issues to many might be the slight greenish tinge that certain steaks can develop. Fortunately, it's nothing to worry about in most cases.

As with many food preservation situations, a harmless chemical reaction is at play. It's known as oxidation, and it occurs when myoglobin (a molecule responsible for the characteristic red meat color) is exposed to oxygen during the freezing or thawing process. The result is a new compound known as metmyoglobin, which creates the sometimes unsettling greenish-brown on the meat's surface.

Although it might not be appetizing, it's critical to remember that the presence of some greenish metmyoglobin doesn't mean the meat is unsafe to eat. As long as it's been stored and handled according to established food safety principles, it remains perfectly edible. Proper precautions include using the absolute best ways to thaw meat, such as placing it in the fridge. (By contrast, thawing it on the counter is the worst option because the warmer room temperature could promote harmful bacterial growth.)

Even if it's safe to eat, green meat doesn't look appealing. It's possible to greatly reduce the chances of oxidation by eliminating as much air as possible from the packaging before storing your beef. One of the most common methods is using a vacuum sealer.

Unfortunately, there are some cases where a greenish tinge to your steak may mean it's time to throw it out. The best way to tell if your steak has gone bad is to give it a feel and a sniff. If it's slimy, overly dry, or smells bad (along with any green color), the meat has likely turned and should be thrown out.

So, don't despair if that delicious steak you've been craving took on a little green cast in the freezer. While it's possible to avoid the discoloration with some planning, those willing to give their meat a careful inspection before cooking should still be able to enjoy it safely.