6

votes

Why does my steak have this weird green oil slick thing going on? Should I be concerned?

Answered on August 19, 2014
Created August 11, 2011 at 6:54 PM

So I've been eating steak pretty regularly. I think I could live off steak, butter and dark chocolate, but that's a whole different rant. Anyway. I cooked my steak in Kerrygold and it had this odd oil-slick-like green tinge on certain areas. I'm thinking this is just a byproduct of the fat from the butter and the fat from the meat mixing. I went ahead and ate it because well, it was tasty. Has anyone else experienced this? alt text

Medium avatar

(2169)

on August 11, 2011
at 07:46 PM

Thanks! good to know. I have no idea what cut it was. I came home from a summer job recently and my mom bought it as a welcome home thing.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 11, 2011
at 07:28 PM

Thanks for the question. Good info to have.

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4 Answers

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6
Medium avatar

on August 11, 2011
at 07:03 PM

Was it a Hanger Steak? Apparently it happens more often with cuts from the underside of the Beef. Did you marinate the steak? That also tends to increase irridescence.

It's nothing to worry about, and it won't hurt you.

OSU Meat Science

Medium avatar

(2169)

on August 11, 2011
at 07:46 PM

Thanks! good to know. I have no idea what cut it was. I came home from a summer job recently and my mom bought it as a welcome home thing.

3
7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on August 11, 2011
at 06:57 PM

Questions 9 and 10 seem pretty relevant: http://www.fsis.usda.gov/factsheets/Color_of_Meat_&_Poultry/index.asp#9

It's probably totally fine and safe.

0
66974b2cb291799dcd661b7dec99a9e2

(11121)

on August 11, 2011
at 10:00 PM

I know roast beef sliced with a metal meat slicer can produce a greenish tinge like that, it's safe.

0
1fc9c11cf23b2f62ac78979de933ad83

(2435)

on August 11, 2011
at 09:42 PM

On steak it's fine. I chuck my bacon when it looks like that, though...

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