Is Brown Steak Safe to Eat? Here’s What Renowned Butcher Pat LaFrieda Says

Don’t throw away perfectly good meat.

A butcher’s case full of bright red, thick-cut rib eyes , skirt steak , and picanha is a marvelous sight. Whether you’re planning to make Carne Asada or Garlic-Butter Steak Bites for dinner, a meticulously selected cut of beef is a must. If you’ve ever stowed a steak away in the refrigerator overnight to be horrified when you find it covered with brown splotches the next day, you’re not alone. Is that steak spoiled or safe to eat? We reached out to Pat LaFrieda , renowned butcher and CEO of Pat LaFrieda Meat Purveyors , for advice.

Related: Our 35 Best Steak Recipes

What causes steak to turn brown?

An uncooked steak can range in color from deep purplish-red to bright cherry red, or a brownish-gray. While the brown color may look alarming, it’s no cause for concern. “That discoloration is [a result of] oxidation, a normal effect that takes place when low oxygen levels surround the exterior of the beef,” says LaFrieda. It is simply the inability to reduce myoglobin, but this process has no bearing on flavor or taste.” You’ll often find brown spots where two steaks have been laying on top of each other or on the bottom-side of a steak that has been placed directly on a baking sheet.

Is brown steak safe to eat?

“The meat is still 100% edible,” LaFrieda notes. “Beef is bad when the aroma is negative, yielding a sour smell or when a bright green color appears. Signs of either should be taken seriously and the product should be discarded. It is important to note that beef will indeed taste like it smells. Oxidation does not cause any negative aroma.”

Related: How to Cook a Steak Like a Pro

How should you store steak?

Steaks can be stored in the refrigerator for three to five days. To prevent any discoloration, it’s best to keep the steak vacuum sealed or wrapped in butcher's paper or parchment paper. To air-dry the surface before cooking for better browning and caramelization, unwrap the steak, season it, and place it on a wire rack in the fridge for up to twelve hours. The wire rack allows oxygen to freely flow around the steak’s surface and prevents any brown spots. If you don’t plan to cook the steak within five days, it’s best to freeze it in its original vacuum sealed packaging. Thaw the steak in the refrigerator overnight before cooking.

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