Dark spots on meat

[Bobby Strange]

Can someone explain why beef sometimes turns dark in color. And does it effect the taste?

 

[thirdeye]

Often it's because of exposure to oxygen.

 

[olaf]

It's an oxidation of the iron component of something. Not a problem if (if the meat is fresh) I've heard they package meat with carbon monoxide to stop this from happening.

 

[SmokingUPnorth]

Sometimes you can eve. Get discoloration from the labels on the package!

 

[Fueling Around]

Probable cause is what they all posted.
I've never noticed a taste issue on meats.
If it gets uniform dark from a nice aging, my wife will not touch what I savor every bite.

 

[gmc2003]

Could be collateral damage from an old fashion meat tenderizing technique.

 

[smokerjim]

Could be from over heating when being cryovaced at meat plant if these come in bulk to your butcher, could be some sort of contamination,