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Green Baby Backs W/Qview

post #1 of 19
Thread Starter 
What a shame. I took out the ribs I got on the score the last week from the fridge. They were the ones that were $1.32 a pound.

Last night they looked alright. Tonight GREEN.

I have seen meat turn grey, get sticky, but in all my years never saw green, even the tray was green. I had them on the lowest rack. They had a sell date of 2/11/09 and figured they would last at least till today 2/15/09. I keep my fridge at 38 but I better check that again.

Anyway this is just a reminder to myself and others to better manage our refridgerators.

I called my buddy meat manager and he said no problemo, freeze them up and bring them back so all is not lost. I am just wondering if that was why they were so cheap?

Maybe Pops has an answer. Contaminated tray, knife? Who knows? Maybe I will have an answer tomorrow.
post #2 of 19
Probably an old desert cow. lol.
post #3 of 19
ewwww! Not my kinda ribs...
post #4 of 19
EEEWWWW! i got some spares from wally world that did this, but they were not even close to the use by date. Talk about Pi$$ed
the story went something like this
Drive back to townPDT_Armataz_01_42.gif

Me: PDT_Armataz_01_36.gif ***$$%^#####((!!!!)) 30 mile round trip! $$##***&&@^^!!!! Take this crap and stick it, im goin to Kroger

W.M. meat dude: bla bla bla

Me: Huh? Money back AND 20% off of my next meat dept purchase, thanks, lemme go get a cartbiggrin.gif
post #5 of 19
Ooooh, that bites..............right in the nads.PDT_Armataz_01_05.gifPDT_Armataz_01_07.gif

post #6 of 19
Ron, my guess is that they were bad before you bought them home. They probably would have showed their colors in another day while at the store.. No pun intended buddy.
post #7 of 19
Thread Starter 
I think you are right my man.
post #8 of 19
Save em for st patricks day!icon_smile.gif
post #9 of 19
Thread Starter 
Now thats an idea.PDT_Armataz_01_37.gif
post #10 of 19
Then you can be green to! Sorry to hear Ron, but thanks for bringin up your point/sharin!
post #11 of 19
I had a chuck that i was going to smoke for the superbowl turn green on me like that. Don't know if it was bad packaging or what, the pork butt and loin that i had in my beer fridge with it were fine.
post #12 of 19
It's just excessive bacterial growth from being too old and in packaging. The film allows a certain amount of oxygen to pass through it, giving the product bloom (that's why you shouldn't freeze meat in its packaging - it allows freezer-burn to develop quickly). As the product ages, outside the wrap the meat dries and loses moisture. However, when inside the wrap, the moisture is retained and the moisture reacts with the meat, along with the acids, molds, and bacterias, etc. and produces the green tinge. Not uncommon sight; it only takes about ½ a day too long past recommended for it to start appearing and esp. common when its higher humidity during cutting and packaging - had some storms lately? It's the evolvement from pink to grey to now green, one step away from stink and best not to eat it when it gets to that stage and can't be trimmed off.

More than once I've seen careless cutters do rewraps and chop up pork chops in the same condition and toss into the sausage lug; two days later they go to grind the sausage and the entire lug is spoiled and has to be tossed, the bacteria will spread like wildfire. (Worse yet I've seen them go ahead and make sausage from it - the next day all the sausage is green and has to be tossed, as well as getting some shoppers sick).

When on beef it's the same thing. If it's a cut where it can be trimmed off there's no damage, just throw away the affected trimming, just be sure to use the cut immediately as more will soon appear (as well as pork roasts, just trim it off - but on ribs, they're too thin).

Had one manager every Sat. morning would take all the pork and lamb trim, no matter what condition and was usually bad, and order us cutters to mix it in with the cheap ground beef on the early grind (6am grind) to get rid of it - man, that stuff was nasty (Saturdays there was no State Inspector who could take samples for adulterated ground meat). Don't know how many people got sick from that man. I refused once; I was taken in the cooler and dressed down verbally, screamed and yelled at, threatened to be written up for insubordination and fired and made to clean out the grease traps for the next several weeks every other night, plus the 1st cutter would leave the bone barrels out in the sun and heat for days until they were full of maggots about a foot deep, then make me scoop them out with my hands to clean them out (wouldn't let me dump them out on the drain, had to scoop them out and throw down the drain without hitting the floor). When you made union scale of over $17 hr and desparately needed your job you complied, but as soon as I became a manager an anonymous note went to his boss and eventually he got fired. The 1st cutter? I went from there to dep't manager in other stores, then to Deli/Bakery District Supervisor for 6 years, then took over the Meat District Supervisor's job when the previous one retired - the 1st cutter had made manager by then - I became his boss. His face turned whiter than his apron (or the maggots he'd made me scoop out) when I went into his meatroom and was introduced as his new boss by our VP of Meat Operations.

Sorry, waxed prolific there, got carried away - the stories I could tell....
post #13 of 19
Green sausage? I think I shopped there. Great story Pops.
And again great info. thanks.
post #14 of 19
Wow Pops, that was a great answer!!!!!POINTS
Our Meat shop isn't anywhere near as abad as you describe, but this all still happens. Everyone cares, but sometimes they are new and don'y know, they are rushing because we are in the weeds. well except the grind, we have to grind moreoften than we have a trim pile.

but I have even seen cryo-vacs green right from the case.

sorry, to hear that happened Ron, but it is cool that your butcher is replacing them for ya.
watch them scores now. lol
post #15 of 19
I do not like them Sam I am!
post #16 of 19
I had something similar happen a few years back. Now I won't buy a manager's special unless I'm able to cook it that day. Even then I've had the slime-stink meat a couple of times and had to take it back; both times on pork. No problems with them replacing it, but at 35 miles one way it's a huge hassle, and I probably shouldn't be cussing for that long in a row anyway! PDT_Armataz_01_28.gif
post #17 of 19
I don't remember the name of the chain. If I find it I will post it. They got nailed for washing their meat in a bleach solution and repackaging it. Inspires confidence, doesn't it?
post #18 of 19
post #19 of 19
Thread Starter 
Thanks Pops I knew you would come through.

I had a friend that was a butcher at a small store that washed his meat with bleach also.

He also boiled his ribs, go figure.

Points for all that typing Pops.
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