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You’ve planned a delicious steak dinner, but when you open the fridge, you find an unexpected sight: your steak has turned gray.

Let’s dive into why steak can change color, what this means for its safety, and how you can make an informed decision about whether to cook it or discard it.

Factors That Cause Steak to Turn Gray

There are several reasons your steak might turn gray:

• Oxidation: When meat is exposed to air, oxidation can occur, changing its color.
• Storage Conditions: How meat is stored can affect its color. If it’s tightly wrapped or stored in a vacuum-sealed package, it might not get enough oxygen to maintain its red color.
• Temperature Fluctuations: Changes in fridge temperature can also contribute to color changes.

Understanding these factors can help you decide the best course of action for your meal.