Quote:
Originally Posted by Car Wash Mike
Actually you can let them get a little browner and they will be better. Don't trim a thing. I spent 20 years in the grocery business, just to give you an idea of my credentials. As the son of the owners, I have ate a lot of brown steaks.
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True, as long as they are getting brown between 33-35 degrees F ...
The brown is more than likely do to it being the last steak cut and sitting on top of the stack collecting the ambient air longer than the other steaks before packaging. No biggie.
As stated, always trust the smell before cooking, and many forget this, after cooking. You know what you cooker produces in fragrances, if it doesn't smell right after, something's wrong.